Creamy Lemony Tuscan Artichoke Soup Recipe
This creamy lemony Tuscan artichoke soup is a flavorful and comforting dish that combines tender artichoke hearts, sun-dried tomatoes, and fresh spinach in a rich, tangy broth enhanced with Asiago or Parmesan cheese. Perfect as a cozy starter or light meal, it’s easy to prepare on the stovetop and offers a satisfying blend of Mediterranean flavors with a smooth, creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan, Italian
- Diet: Low Fat
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 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
Finishing Touches
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables are softened and fragrant.
- Add Main Ingredients and Simmer: Stir in the chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a gentle simmer and cook uncovered for another 5 minutes, allowing the flavors to meld together.
- Add Spinach and Cream: Stir in the fresh spinach until it wilts slightly. Then pour in the heavy cream and bring the soup back to a simmer. Season with salt and freshly cracked black pepper to your taste preference.
- Finish with Cheese: Remove the pot from heat. Stir in the shredded Asiago or Parmesan cheese until fully melted and incorporated into the soup, creating a rich and creamy texture. Serve the soup hot, topped with additional cheese and cracked black pepper if desired.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- You can adjust the red pepper flakes to make the soup more or less spicy as per your preference.
- If you prefer a thicker soup, simmer a bit longer or blend a portion of the soup for a creamier consistency.
- Use fresh lemon juice for the best bright citrus flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: artichoke soup, Tuscan soup, creamy soup, lemon soup, Italian soup, spinach soup, sun-dried tomato soup, easy soup recipe
