Dinner

Creamy Lemony Tuscan Artichoke Soup Recipe

Name: Creamy Lemony Tuscan Artichoke Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tuscan
Ingredients: 2 Tbsp extra virgin olive oil; 3 stalks celery, diced; 1 medium yellow onion, diced; 4 cloves garlic, minced or crushed; pinch red pepper flakes; 14 ounces canned artichoke hearts, drained and chopped; 1/2 cup marinated sun dried tomatoes, sliced; 32 ounces chicken stock or broth; 1 Tbsp lemon juice; salt (to taste); fresh cracked black pepper (to taste); 1 cup packed fresh spinach; 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese

ByRita Bennet January 19, 2026January 19, 2026

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Introduction

This Creamy Lemony Tuscan Artichoke Soup is a comforting, flavorful dish perfect for any season. With tender artichokes, bright lemon juice, and a rich creamy finish, it balances freshness and indulgence in every spoonful.

A white bowl filled with creamy soup with multiple layers visible: a rich, pale yellow broth forms the base, dotted with dark green leafy pieces, large soft artichoke hearts positioned evenly around the bowl, and small bright red cubes scattered on top. The soup has a smooth texture with threads of melted cheese faintly visible near the edges. Ground black pepper is sprinkled evenly across the surface, adding contrast. A silver spoon rests inside the bowl, angled towards the viewer, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp extra virgin olive oil
3 stalks celery, diced

1 medium yellow onion, diced
4 cloves garlic, minced or crushed

pinch red pepper flakes
14 ounces canned artichoke hearts, drained and chopped

1/2 cup marinated sun dried tomatoes, sliced
32 ounces chicken stock or broth
1 Tbsp lemon juice

salt (to taste)
fresh cracked black pepper (to taste)
1 cup packed fresh spinach

1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese

Instructions

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 are softened.

Step 2: Stir in the chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a simmer and cook for an additional 5 minutes.
Step 3: Add the fresh spinach and stir until it wilts. Pour in the heavy cream and bring the soup back to a gentle simmer. Season with salt and freshly cracked black pepper to your taste.
Step 4: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese. Serve the soup warm, topped with extra cheese and freshly cracked pepper if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock and use a vegetarian-friendly cheese.
To add more texture, sprinkle toasted pine nuts or crusty bread crumbs on top before serving.
If sun-dried tomatoes are too intense, reduce the amount or use roasted red peppers instead for a milder flavor.

For a thicker soup, blend a portion of the soup before adding the spinach and cream.

Storage

Store any 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. Avoid boiling the soup during reheating to keep the texture smooth.

How to Serve

A white bowl filled with creamy yellow soup as the base layer, visible small orange and red specks floating within it. On the surface, there are pale green artichoke hearts cut in half with layered texture, bright green spinach leaves, and thin yellow lemon slices peeking through the creamy soup. Scattered around are small pieces of deep red sun-dried tomatoes and a dusting of coarse black pepper that adds texture and contrast. A silver spoon is partially submerged on the side. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts instead of canned?

Yes, frozen artichoke hearts can be used as a substitute. Just thaw and drain them well before adding to the soup.

Is it possible to make this soup dairy-free?

To make a dairy-free version, replace the heavy cream with coconut milk or a plant-based cream alternative, and omit the cheese or use a vegan cheese substitute.