Some days just call for a big pot of something cozy and comforting—and this Parmesan Tomato Cannellini Bean Soup hits that note perfectly. It’s creamy, hearty, and comes together in under an hour, making it just the kind of recipe busy moms (like me with three hungry kids circling the kitchen like little sharks) need in their back pocket.
With fire-roasted tomatoes, tender cannellini beans, and fresh spinach swirled into a creamy Parmesan base, this soup is basically a hug in a bowl. It’s also naturally gluten-free, budget-friendly, and one of those dishes that tastes even better the next day.
Table of Contents
Why You’ll Love This Parmesan Tomato Cannellini Bean Soup
- Quick & Easy: Ready in under an hour, but tastes like it simmered all day.
- Family-Friendly: Even picky eaters love the cheesy tomato goodness.
- Nutritious Comfort Food: Packed with fiber-rich beans and leafy greens.
- Budget-Friendly: Canned beans + pantry staples = affordable and satisfying.
And here’s my favorite part—it’s the kind of recipe that feels fancy (thank you, Parmesan rind!) but is really just pantry magic.
What Does Parmesan Tomato Cannellini Bean Soup Taste Like?
Think creamy tomato soup—but with a rich, savory depth from Parmesan, a mellow creaminess from cannellini beans, and a little spinach for freshness. The fire-roasted tomatoes bring a subtle smokiness, while the Parmesan rind infuses the broth with that irresistible umami flavor.
Basically, if a classic tomato soup and creamy Italian stew had a baby, this would be it.
Ingredients You’ll Need for Parmesan Tomato Cannellini Bean Soup
When it comes to making a pot of Parmesan Tomato Cannellini Bean Soup, the beauty is in how simple and wholesome the ingredients are. Most of them are pantry staples you probably already have on hand, with a few fresh touches to brighten things up. This is one of those recipes that feels comforting but still nourishing, the kind you’ll turn to again and again on busy weeknights.
Vegetables & Aromatics
- 1 medium sweet onion, diced – The onion is the base of flavor here. When it softens and caramelizes just slightly, it builds a natural sweetness that balances the tangy tomatoes.
- 4 garlic cloves, minced – Garlic adds that irresistible aroma and savory depth. If you love garlic (like me!), feel free to toss in an extra clove.
- 5 ounces fresh spinach (or frozen spinach) – Spinach stirs in at the end, adding color, texture, and a little boost of nutrients. Frozen works just as well if that’s what’s in the freezer.
Canned & Jarred
- 14 ounces fire-roasted tomatoes – These are my favorite for soups because they bring a subtle smokiness you just can’t get from plain tomatoes. If you’ve tried my Mexican Street Corn Soup, you know I love using fire-roasted tomatoes to add depth without extra effort.
- 28 ounces cannellini beans, drained & rinsed – Creamy, mild, and protein-packed, cannellini beans are the star of this dish. They make the soup hearty and satisfying enough to be a full meal.
Dairy
- 1 cup heavy cream – This is what gives the soup its velvety texture. If you’d like to lighten it up, you could swap in half-and-half.
- ½ cup finely grated Parmesan cheese, plus extra for serving – Parmesan brings richness and saltiness that ties the whole soup together. Don’t skimp here—freshly grated is best.
- 1 Parmesan rind – This is my secret weapon! Dropping a rind into the pot while the soup simmers infuses the broth with bold, savory flavor.
Oils & Seasonings
- 1 tablespoon olive oil – A good olive oil sets the stage for sautéing your aromatics.
- 1 tablespoon tomato paste – Intensifies the tomato flavor and gives the broth a deeper, richer color.
- 1 teaspoon dried basil, ½ teaspoon dried oregano, ¼ teaspoon dried thyme – These Italian herbs bring that classic flavor profile that makes this soup taste like something from a cozy trattoria.
- Kosher salt & black pepper, to taste – Essential for balancing the flavors.
- Crushed red pepper (optional) – Sprinkle on at the end if you like a touch of heat.
Broth
- 4 cups vegetable or chicken stock – Use a good quality stock here since it makes up the backbone of the soup. Vegetable stock keeps it vegetarian, while chicken stock adds an extra savory note.
Together, these ingredients create the kind of Parmesan Tomato Cannellini Bean Soup that feels both rustic and elegant. It’s proof that with just a few thoughtful ingredients, you can make something deeply comforting without a complicated shopping list.
How to Make Parmesan Tomato Cannellini Bean Soup
Making Parmesan Tomato Cannellini Bean Soup is easier than it looks. In fact, most of the magic happens while everything simmers away on the stove. Think of this as your cozy cooking project for a chilly evening or even a simple Sunday supper. Let’s walk through it step by step:
Step 1: Build the Flavor Base
Start with a large, heavy-bottomed pot (my favorite is a Dutch oven because it holds heat so well). Add 1 tablespoon of olive oil and warm it over medium heat. Toss in your diced sweet onion and minced garlic with just a pinch of kosher salt and freshly cracked black pepper.
- Let them cook for about 5 minutes, stirring occasionally, until the onion softens and turns slightly translucent. This step lays the foundation of flavor for the entire soup—so don’t rush it!
Step 2: Toast the Tomato Paste and Herbs
Now, stir in 1 tablespoon of tomato paste along with your dried herbs: basil, oregano, and thyme. Let this cook for another 5 minutes, stirring often.
- The tomato paste will darken in color, and the herbs will bloom in the hot oil, creating that fragrant, almost pizzeria-like aroma that sets the tone for this Italian-inspired dish.
Step 3: Add the Pantry Stars
Pour in the fire-roasted tomatoes and cannellini beans. Give everything a good stir so the beans and tomatoes are coated with that rich tomato base. This is where the soup begins to take shape.
- I love using fire-roasted tomatoes here because they add a depth of flavor similar to what I use in my Creamy Tomato Orzo Soup. They’re smoky, slightly sweet, and balance beautifully with the cream and Parmesan we’ll add later.
Step 4: Simmer with Stock and Parmesan Rind
Add 4 cups of vegetable or chicken stock and drop in the Parmesan rind. Stir everything together, then bring the soup up to a gentle boil.
- Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Stir every now and then to keep things moving. This is when all the flavors cozy up together, and the Parmesan rind works its magic by slowly releasing its umami into the broth.
Step 5: Make It Creamy and Cozy
Remove the lid and stir in the heavy cream, grated Parmesan cheese, and your fresh (or frozen) spinach. Let the soup simmer gently for another 5–10 minutes until the cheese melts and the spinach wilts down.
- You’ll notice the broth turning luxuriously creamy, with pops of green from the spinach. At this point, the soup looks as good as it tastes.
Step 6: Taste and Adjust
Before you ladle into bowls, taste the soup and adjust the seasoning. Add more salt or black pepper if needed. If you like a little kick, finish with a sprinkle of crushed red pepper flakes.
Step 7: Serve and Enjoy
Scoop the Parmesan Tomato Cannellini Bean Soup into big bowls, top with extra grated Parmesan, and maybe a drizzle of olive oil. Crusty bread on the side is non-negotiable in my house (because let’s be honest, half the fun is dipping).
And just like that, you’ve got a pot of creamy, comforting soup that tastes like it came straight out of an Italian trattoria—but it was made right in your kitchen.
Tips and Tricks for Perfect Parmesan Tomato Cannellini Bean Soup
- Don’t skip the Parmesan rind—it transforms the broth into something restaurant-worthy.
- Frozen spinach works if fresh isn’t handy. No judgment here—I’ve been there.
- Use an immersion blender for a smoother soup (just blend half and leave the rest chunky).
- Make it heartier by stirring in cooked pasta or serving with crusty bread.
- Leftovers? The flavors deepen overnight. It’s even better the next day.
Storage for Parmesan Tomato Cannellini Bean Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months (skip the cream until reheating for best texture).
- Reheat: Gently on the stovetop or microwave. Add a splash of broth or cream if it thickens.
FAQs
Can I make this soup vegan?
Yes! Swap the heavy cream for coconut cream and use nutritional yeast instead of Parmesan.
Do I have to use fire-roasted tomatoes?
Nope. Regular canned tomatoes work fine—they just won’t have that smoky depth.
What if I don’t have a Parmesan rind?
Add an extra handful of grated Parmesan, but if you can, save those rinds—they’re liquid gold in soups!
Conclusion
This Parmesan Tomato Cannellini Bean Soup is everything you want in a weeknight dinner—creamy, cozy, flavorful, and nourishing. Whether you’re cooking for picky kids, soup-loving friends, or just yourself after a long day, this one’s a keeper.
If you try it, let me know in the comments or tag me on Instagram—I love seeing your creations! And if you’re in a soup mood, you might also love my Mexican Street Corn Soup or Homemade Chicken Noodle Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Parmesan Tomato Cannellini Bean Soup: Easy & Delicious
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soups & Broths
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Parmesan tomato soup with cannellini beans, spinach, and fire-roasted tomatoes—comfort in a bowl.
Ingredients
→ Vegetables and Aromatics
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- 5 ounces fresh spinach or frozen spinach
→ Canned and Jarred
- 14 ounces fire-roasted tomatoes
- 28 ounces cannellini beans, drained and rinsed
→ Dairy
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
- 1 Parmesan rind
→ Oils and Seasonings
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Crushed red pepper, for serving
→ Broth
- 4 cups vegetable or chicken stock
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic with a pinch of salt and black pepper. Sauté for 5 minutes until onion softens.
2. Stir in tomato paste, dried basil, dried oregano, and dried thyme. Cook for 5 minutes, stirring frequently, until tomato paste deepens in color and spices become fragrant.
3. Add fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and parmesan rind. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally. Keep covered for the last 10 minutes.
4. Remove lid and stir in heavy cream, grated Parmesan cheese, and spinach. Simmer for 5 to 10 minutes until cheese is melted and spinach is wilted.
5. Taste and adjust seasoning with additional salt and black pepper if needed. Serve hot, garnished with extra Parmesan and a pinch of crushed red pepper.
Notes
For a robust flavor, simmer with the parmesan rind throughout cooking, then discard before serving.
Use fresh spinach for a brighter flavor or frozen for convenience.
This soup is naturally gluten-free—always verify with packaged ingredients.
To make it lighter, substitute half-and-half or whole milk for the heavy cream.
Great for meal prep—flavors deepen even more the next day.
