Creamy Lemony Tuscan Artichoke Soup Recipe
This Creamy Lemony Tuscan Artichoke Soup is a delightful blend of tender artichokes, tangy sun-dried tomatoes, and fresh spinach in a luscious creamy broth with a hint of lemon. Ready in just 30 minutes, this comforting soup combines Mediterranean flavors with a rich texture, perfect for an easy and elegant meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Ingredients
Scale
Vegetables and Aromatics
- 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
- 1 cup packed fresh spinach
Liquids and Seasonings
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- salt (to taste)
- fresh cracked black pepper (to taste)
- 1/2 cup heavy cream
Cheese
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Sauté Aromatics: Heat the extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, 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 for an additional 5 minutes to blend the flavors.
- Incorporate Spinach and Cream: Add the fresh spinach to the pot and stir until wilted. Pour in the heavy cream and bring the soup back to a gentle simmer. Season with salt and freshly cracked black pepper to taste.
- Add Cheese and Serve: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and fully incorporated. Serve the soup hot, garnished with extra cheese and freshly cracked black pepper if desired.
Notes
- Use either Asiago or Parmesan cheese based on your preference; Parmesan will give a nuttier flavor.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust the red pepper flakes to control the level of heat.
- Sun-dried tomatoes can be soaked in warm water if too dry for easier slicing.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Tuscan artichoke soup, creamy artichoke soup, lemony soup, Tuscan soup recipe, quick soup recipe
