Description
This creamy Tuscan Artichoke Soup delivers elegant Mediterranean flavors in a comforting, easy-to-make dish. Featuring artichoke hearts, sun-dried tomatoes, fresh spinach, and a cheesy finish, it’s perfect for a cozy weeknight dinner or a light starter.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 celery stalks, finely diced
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- Pinch of red pepper flakes
- 14-ounce can artichoke hearts, drained and chopped
- ½ cup marinated sun-dried tomatoes, sliced thin
- 4 cups chicken stock or broth
- 1 tablespoon fresh lemon juice
- Salt and freshly cracked black pepper to taste
- 1 cup fresh spinach leaves, packed
- ½ cup heavy cream
- 1 cup grated Asiago or Parmesan cheese, divided
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced celery and chopped onion. Cook for 5–6 minutes until the onion is translucent and the celery is slightly softened.
3. Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
4. Add chopped artichoke hearts and sliced sun-dried tomatoes. Sauté for 2–3 minutes to blend the flavors.
5. Pour in chicken stock and add lemon juice. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
6. Season with salt and freshly cracked black pepper to taste.
7. Stir in the heavy cream and simmer for another 2–3 minutes until heated through.
8. Add fresh spinach and cook just until wilted, about 1 minute.
9. Remove from heat and stir in half of the grated cheese.
10. Serve hot, garnished with the remaining cheese.
Notes
Use vegetable broth for a vegetarian version.
Blend the soup before adding spinach for a smoother texture.
Top with croutons or a drizzle of olive oil for added richness.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.