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Tuscan Artichoke Soup Recipe

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★★★★★

4.4 from 85 reviews

A comforting and flavorful Tuscan Artichoke Soup featuring tender artichoke hearts, sun-dried tomatoes, fresh spinach, and a creamy blend of Asiago cheese and heavy cream. Perfect for a cozy meal with a subtle hint of lemon and red pepper flakes for a gentle kick.

Ingredients

Scale

Soup Base

  • 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

Main Ingredients

  • 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 (from 1/2 lemon)
  • 1 cup packed fresh spinach (baby spinach or thinly shredded regular spinach)

Finishing Ingredients

  • 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 Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, diced onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes, stirring often, until the vegetables soften and become fragrant.
  2. Add Artichokes 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 mixture to a simmer, then let it simmer gently for another 5 minutes to blend the flavors.
  3. Incorporate Spinach and Cream: Add the fresh spinach to the soup and stir until wilted. Pour in the heavy cream and bring the soup back up to a simmer. Season with salt and freshly cracked black pepper to your taste.
  4. Finish with Cheese: Remove the soup from heat and stir in the shredded Asiago or Parmesan cheese until melted and combined. Serve the soup hot, topped with extra cheese and freshly cracked pepper if desired.

Notes

  • You can adjust the chunkiness of the soup by adding more chicken stock if you prefer a thinner consistency or want to make more servings.
  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: artichokes, dinner, fall, soup, Tuscan, creamy, savory

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