Introduction

This Tuscan Artichoke Soup is a creamy, savory delight perfect for cozy evenings. Packed with tender artichokes, sun-dried tomatoes, and fresh spinach, it offers a comforting blend of flavors inspired by Italian cuisine. Easy to prepare and rich in taste, it’s an ideal choice for a hearty starter or light meal.

A bowl with a cracked white pattern holds a creamy yellow soup topped with shredded white cheese, black pepper, and small pieces of red sun-dried tomatoes. In the soup, there are chunks of pale yellow potatoes, bright green leafy vegetables, and slices of light yellow artichokes. The bowl sits on a wooden board next to toasted slices of bread. A silver spoon and a fork rest on a white napkin beside the bowl, and some green leafy herbs appear to the side 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 (2 if very large), minced or crushed
Pinch 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

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.
Step 2: Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and add the lemon juice. Bring the mixture to a gentle simmer and cook for another 5 minutes.
Step 3: Add the fresh spinach to the pot, then pour in the heavy cream. Return the soup to a simmer. Season with salt and freshly cracked black pepper to taste.
Step 4: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and incorporated. Serve the soup hot, topped with a little extra cheese and freshly cracked pepper if desired.

Tips & Variations

For a smoother texture, use an immersion blender to partially puree the soup before adding the spinach and cream.
Substitute vegetable stock for chicken stock to make the soup vegetarian.
Add fresh herbs like thyme or basil for an extra layer of flavor.
Use half-and-half instead of heavy cream for a lighter version.
If you want more artichokes, feel free to double the canned artichoke hearts.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream and cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat thoroughly before serving.

How to Serve

A white bowl filled with creamy soup shows several layers: at the bottom is a rich yellowish broth with bubbles and herbs, floating on top are pale yellow pieces of artichoke hearts, dark green leafy spinach, and small bits of red sun-dried tomatoes. The soup is sprinkled with shredded light yellow cheese and coarse black pepper. The bowl sits on a white marbled surface with a striped cloth underneath, and a spoon is partially visible inside the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can make this soup vegan by using vegetable stock instead of chicken stock, substituting heavy cream with coconut cream or a plant-based alternative, and replacing the cheese with a vegan cheese substitute or nutritional yeast.

Can I prepare this soup in advance?

Absolutely. This soup can be made a day ahead and refrigerated. Just reheat slowly before serving. Some flavors may deepen overnight, making the soup even more flavorful.