In a large dutch oven, heat olive oil over medium heat and add onion and potato. Cook for 3-4 minutes, then add garlic and continue cooking until potatoes are tender.
Add tomato paste, Italian seasoning, and red pepper flakes and continue cooking for another 5 minutes, stirring often.
Pour in tomatoes with juices, beans, and broth and bring heat down to low. Simmer for 20 minutes.
Stir in heavy cream and parmesan until fully combined.
Garnish with additional red pepper flakes and serve with crusty bread.
