introduction
This Tuscan Artichoke Soup is warm, simple, and full of flavor. It uses artichoke hearts, sun-dried tomatoes, spinach, cream, and cheese for a rich, hearty bowl. If you like quick soups, try this with other easy recipes like carrot pumpkin soup for a weeknight plan.
why make this recipe
Make this soup because it is fast, comforting, and uses simple pantry items. It needs little prep and gives a rich taste with cream and cheese. It works for dinner, lunch, or when you want a cozy meal.
how to make Tuscan Artichoke Soup
I cook the base with olive oil, celery, and onion until soft. Then I add garlic and red pepper flakes for a light spice. The artichoke hearts and sun-dried tomatoes join next to warm and blend. I pour in broth and lemon juice, then simmer to marry the flavors. I finish with cream, spinach, and Asiago cheese for a smooth, savory soup. For a one-pot comfort idea, you can also look at a different hearty recipe like one-pot lasagna soup.
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
Directions :
I start by heating the extra virgin olive oil in a large pot over medium heat. This creates the flavorful base that will carry all our aromatics.
Add the diced celery and onion to the oil. I cook these for about 5-6 minutes until the onion becomes translucent and the celery softens slightly.
Stir in the minced garlic and red pepper flakes. I cook this for just 1 minute until fragrant – be careful not to burn the garlic.
Add the chopped artichoke hearts and sliced sun-dried tomatoes. I sauté these for 2-3 minutes to warm through and blend the flavors.
Pour in the chicken stock and add the lemon juice. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
I season with salt and pepper to taste, then stir in the heavy cream. Let it simmer for another 2-3 minutes until heated through.
Add the fresh spinach and cook just until wilted, about 1 minute. The spinach should be bright green and tender.
Remove from heat and stir in half the Asiago cheese. I serve immediately with the remaining cheese sprinkled on top of each bowl.
how to serve Tuscan Artichoke Soup
Serve hot in bowls with extra grated cheese on top. Add crusty bread or garlic toast for dipping. A light salad on the side keeps the meal balanced.
how to store Tuscan Artichoke Soup
Cool the soup to room temperature before storing. Put it in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove over low heat and stir to keep it smooth. You can freeze the soup for up to 2 months; thaw overnight in the fridge and reheat slowly.
tips to make Tuscan Artichoke Soup
- Use good quality chicken stock for more flavor.
- Chop artichokes fairly small so they blend well with the soup.
- Do not boil after adding cream; heat gently to avoid curdling.
- Add lemon juice at the end for a bright taste.
- For more spice, add extra red pepper flakes or a dash of hot sauce.
For more soup ideas and tips, check the soups category.
variation (if any)
- Make it vegetarian: use vegetable broth instead of chicken stock.
- Make it lighter: replace heavy cream with half-and-half or Greek yogurt (add yogurt off heat to avoid curdling).
- Add protein: stir in cooked shredded chicken or white beans.
FAQs
Q: Can I use fresh artichokes instead of canned?
A: Yes. Cook and remove the choke, then chop the hearts and use the same amount.
Q: Can I skip the cream?
A: Yes. The soup will be lighter. You can add a splash of milk or a bit more cheese for creaminess.
Q: How can I make this soup ahead?
A: Make the soup and cool it, then store in the fridge up to 3 days. Reheat gently on the stove before serving.
Q: Is this soup gluten free?
A: Yes, the soup is gluten free if your broth and sun-dried tomatoes have no added gluten ingredients.
Q: Can I blend the soup?
A: You can blend part or all for a smoother texture. Blend carefully and reheat slowly.
Tuscan Artichoke Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced celery and onion; cook for about 5-6 minutes until the onion is translucent and celery softens slightly.
- Stir in the minced garlic and red pepper flakes; cook for 1 minute until fragrant, being careful not to burn the garlic.
- Add the chopped artichoke hearts and sliced sun-dried tomatoes; sauté for 2-3 minutes to warm and blend the flavors.
- Pour in the chicken stock and lemon juice; bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Season with salt and pepper to taste; stir in the heavy cream and simmer for another 2-3 minutes until heated through.
- Add the fresh spinach and cook just until wilted, about 1 minute.
- Remove from heat and stir in half the Asiago cheese; serve immediately with remaining cheese sprinkled on top.
