Description
Tuscan artichoke soup is a creamy, comforting blend of earthy artichokes, sun-dried tomatoes, and fresh spinach. Finished with heavy cream and melted Asiago cheese, this velvety soup delivers layers of flavor, with a touch of red pepper flakes and lemon juice to brighten each spoonful.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 14 ounces canned artichoke hearts, drained and chopped (use up to 2 cans for more)
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic (2 if very large), minced or crushed
- ½ cup marinated sun-dried tomatoes, sliced
- Pinch of red pepper flakes
- 32 ounces chicken stock or broth
- 1 cup packed fresh spinach (use baby spinach or thinly sliced regular spinach)
- ½ cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
- 1 tablespoon lemon juice (from ½ lemon)
- Salt and fresh cracked black pepper, to taste
Instructions
- Sauté vegetables: Heat olive oil in a soup pot over medium heat. Add celery, onion, garlic, and red pepper flakes. Sauté for 5 minutes.
- Add artichokes and tomatoes: Stir in chopped artichoke hearts and sun-dried tomatoes. Pour in chicken stock and lemon juice. Simmer for 5 minutes.
- Add spinach and cream: Stir in fresh spinach until wilted, then add heavy cream. Bring back to a simmer.
- Season and serve: Season with salt and pepper. Remove from heat and stir in shredded Asiago or Parmesan until melted.
- Garnish: Ladle the soup into bowls and top with additional cheese and cracked black pepper, if desired. Serve hot.
Notes
Add a splash of white wine to the Tuscan artichoke soup for depth of flavor. Serve with crusty bread and a sprinkle of parmesan for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 4g
- Carbohydrates: 8g
- Fiber: 40mg
- Protein: 7
- Cholesterol: 4.6