Creamy Parmesan Tuscano Soup

Creamy Parmesan Tuscano Soup is a rich and comforting Italian-inspired soup made with hearty potatoes, savory sausage, leafy greens, and a luscious Parmesan cream broth. Perfect for chilly nights, this satisfying one-pot meal delivers restaurant-quality flavor with simple, wholesome ingredients.

Why You’ll Love This Recipe

• Hearty and filling with protein, veggies, and potatoes
• Creamy, cheesy broth that’s full of flavor
• Easy to make in one pot—minimal cleanup
• Perfect for cold weather or meal prepping
• Tastes even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy), casings removed
• Yellow onion, diced
• Garlic cloves, minced
• Russet potatoes, diced
• Chicken broth or stock
• Heavy cream or half-and-half
• Grated Parmesan cheese
• Fresh kale or baby spinach
• Olive oil
• Salt and black pepper
• Red pepper flakes (optional)

Directions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into crumbles. Remove and set aside.
2. In the same pot, sauté the onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.
4. Return the sausage to the pot. Stir in the cream and Parmesan cheese. Simmer until cheese is melted and the soup thickens slightly.
5. Add chopped kale or spinach and stir until wilted, about 2 minutes.
6. Season with salt, black pepper, and red pepper flakes to taste.
7. Serve hot with extra Parmesan on top if desired.

Servings and timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Lighter version: Use half-and-half or whole milk instead of heavy cream
• Vegetarian: Skip the sausage and add white beans or mushrooms for a meatless version
• Add extra veggies: Try zucchini, celery, or bell peppers for more texture
• Make it spicy: Use hot Italian sausage and extra red pepper flakes
• Low-carb: Swap potatoes for cauliflower florets

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally
• Freezing: Freeze without the cream and cheese. Add them fresh after reheating to preserve texture

FAQs

What kind of sausage should I use?

Italian sausage (mild or spicy) works best, but you can use chicken or turkey sausage too.

Can I use pre-cooked sausage?

Yes, just slice or crumble and add it during the simmering step to heat through.

Can I use a different cheese?

Yes, try Pecorino Romano or a mix of Italian cheeses for variety.

Can I make this ahead of time?

Yes, it stores well and tastes even better the next day.

How do I keep the cream from curdling?

Stir in the cream slowly over low heat and avoid boiling once added.

Can I make this in a slow cooker?

Yes, cook sausage and onions first, then add all ingredients except cream and cheese. Add those in the last 30 minutes.

What potatoes are best?

Starchy potatoes like russets work well for a creamy texture.

Can I skip the greens?

Yes, but they add color and nutrients. Spinach is a mild and quick-cooking option.

Is it gluten-free?

Yes, naturally—just confirm your sausage and broth are gluten-free.

How can I thicken the soup more?

Simmer uncovered or mash a few potatoes into the broth.

Conclusion

Creamy Parmesan Tuscano Soup brings the warmth and richness of a cozy Italian kitchen to your table. With its creamy base, tender potatoes, and flavorful sausage, it’s a complete meal in a bowl that’s perfect for any night of the week.

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