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A bright, creamy, and comforting Tuscan artichoke soup made with canned artichoke hearts, fresh spinach, and a touch of lemon juice. Quick to prepare and perfect for lunch or dinner with Mediterranean flavors.

Ingredients

Scale
  • 2 Tbsp extra virgin olive oil
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic (or 2 large), minced or crushed
  • pinch of red pepper flakes
  • 14 ounces canned artichoke hearts, drained and chopped (optionally up to 2 cans)
  • 1/2 cup marinated sun-dried tomatoes, sliced
  • 32 ounces chicken stock or broth (can substitute vegetable stock for vegetarian/vegan)
  • 1 Tbsp lemon juice (about half a lemon)
  • salt and freshly cracked black pepper, to taste
  • 1 cup packed fresh spinach (baby spinach recommended)
  • 1/2 cup heavy cream (can substitute cashew or coconut cream for vegan)
  • 1 cup shredded Asiago or Parmesan cheese (use vegan cheese for vegan option)

Instructions

  1. Warm 2 Tbsp extra virgin olive oil in a soup pot or Dutch oven.
  2. Sauté diced celery, diced yellow onion, minced garlic, and a pinch of red pepper flakes for about 5 minutes, stirring often, until soft and fragrant.
  3. Add drained and chopped canned artichoke hearts and sliced marinated sun-dried tomatoes to the pot.
  4. Pour in 32 ounces chicken stock and 1 Tbsp lemon juice; season with salt and freshly cracked black pepper.
  5. Bring the soup to a simmer and cook gently for 5 minutes to meld the flavors.
  6. Stir in 1 cup packed fresh spinach and cook until wilted.
  7. Pour in 1/2 cup heavy cream and heat until the soup returns to a gentle simmer without boiling.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  9. Remove the pot from heat and stir in 1 cup shredded Asiago or Parmesan cheese until melted and creamy.
  10. Serve hot, optionally garnished with extra cheese and freshly cracked black pepper.

Notes

For a thinner soup or more servings, add extra chicken stock or broth., Optional customizations include swapping kale for spinach, using fresh artichokes, partially or fully blending the soup, adding diced potatoes or cannellini beans for heartiness, boosting with Italian seasoning, using vegetable stock for vegetarian or vegan versions, and adding protein such as shredded rotisserie chicken or cooked Italian sausage., To keep vegan, substitute cream with cashew or coconut cream and use vegan cheese., For vibrant color, a pinch of crushed saffron threads can be added to the broth., Store cooled soup in airtight containers in the refrigerator for 3 to 4 days; reheat gently and add cream and cheese near end to prevent curdling., To freeze, omit cream and cheese before freezing; add them after thawing and reheating.

Nutrition

Find it online: https://mamapantry.com/lemony-tuscan-artichoke-soup/