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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.

Ingredients

Scale

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

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