Lemony Tuscan Artichoke Soup Recipe

Introduction

This Lemony Tuscan Artichoke Soup is a bright and comforting dish, perfect for any season. With tender artichokes, zesty lemon, and a creamy finish, it’s a flavorful way to enjoy a light yet satisfying meal.

Ingredients

• 2 Tbsp extra virgin olive oil
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic (2 if very large), minced or crushed
• Pinch of red pepper flakes
• 14 ounces canned artichoke hearts, drained and chopped (up to 2 cans for more artichokes)
• 1/2 cup marinated sun-dried tomatoes, sliced
• 32 ounces chicken stock or broth
• 1 Tbsp lemon juice (about 1/2 lemon)
• Salt and fresh cracked black pepper, to taste
• 1 cup packed fresh spinach (baby spinach or thinly sliced regular spinach)
• 1/2 cup heavy cream
• 1 cup shredded or grated Asiago or Parmesan cheese

Instructions

1. Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables soften.
2. Step 2: Add the chopped artichoke hearts and sun-dried tomatoes to the pot. Pour in the chicken stock and stir in the lemon juice. Bring the soup to a simmer and let it cook gently for 5 more minutes.
3. Step 3: Stir the fresh spinach into the soup. Then add the heavy cream and bring the soup back to a simmer. Season with salt and fresh cracked black pepper to your liking.
4. Step 4: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and combined. Serve the soup hot, topped with a little extra cheese and freshly cracked pepper if desired.

Tips & Variations

• Use vegetable stock instead of chicken stock to keep this soup vegetarian.
• Swap the Asiago cheese for Parmesan or Pecorino Romano for a different flavor profile.
• For a lighter version, substitute the heavy cream with half-and-half or whole milk, but note the soup will be less rich.
• Add a handful of cooked pasta or white beans for a heartier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Adding a splash of stock or water while reheating can help restore the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichokes instead of canned?

Yes, frozen artichoke hearts work well. Thaw and drain them before adding to the soup to avoid excess water diluting the flavor.

Is this soup suitable for a vegan diet?

This recipe contains chicken stock, cream, and cheese, which are not vegan. To make it vegan, substitute vegetable stock, use coconut milk or a plant-based cream alternative, and omit the cheese or use a vegan cheese substitute.

Lemony Tuscan Artichoke Soup Recipe

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4.7 from 149 reviews

A bright and creamy Lemony Tuscan Artichoke Soup featuring tender artichoke hearts, savory sun-dried tomatoes, fresh spinach, and a tangy hint of lemon. This comforting soup is enriched with cream and Asiago cheese, making it perfect for a cozy meal.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic (2 if very large), minced or crushed
• Pinch red pepper flakes
• 1 cup packed fresh spinach (baby spinach or thinly sliced regular spinach)
• 1/2 cup marinated sun dried tomatoes, sliced

Other Ingredients

• 2 Tbsp extra virgin olive oil
• 14 ounces canned artichoke hearts, drained and chopped (up to 2 cans if desired)
• 32 ounces chicken stock or broth
• 1 Tbsp lemon juice (from about 1/2 lemon)
• 1/2 cup heavy cream
• 1 cup shredded or grated Asiago or Parmesan cheese
• Salt and fresh cracked black pepper, to taste

Instructions

1. Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, yellow onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes until the vegetables soften and the aromatics become fragrant, stirring often to prevent sticking.
2. Add Main Ingredients and Simmer: Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and add the lemon juice. Bring the soup to a gentle simmer and cook for another 5 minutes, allowing the flavors to meld.
3. Add Spinach and Cream: Stir the fresh spinach into the soup until it wilts slightly, then add the heavy cream. Bring the soup back up to a gentle simmer, seasoning with salt and fresh cracked black pepper to taste.
4. Finish with Cheese and Serve: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and well incorporated. Serve the soup warm, topped with additional cheese and freshly cracked black pepper if desired.

Notes

• If you prefer a stronger artichoke flavor, feel free to use two cans of artichoke hearts.
• Chicken stock can be substituted with vegetable broth to make a vegetarian version.
• Use Asiago cheese for a nuttier, creamier taste or Parmesan for a sharper flavor.
• This soup can be thickened by blending part of it before adding the spinach and cream.
• For a lower fat version, substitute heavy cream with half-and-half or coconut milk.

Keywords: Lemony Artichoke Soup, Tuscan Soup, Creamy Artichoke Soup, Spinach Soup, Easy Italian Soup