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Tuscan Artichoke Soup

A warm, simple, and flavorful soup made with artichoke hearts, sun-dried tomatoes, spinach, cream, and cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons extra virgin olive oil For sautéing vegetables
  • 3 stalks celery, finely diced Adds flavor and texture
  • 1 medium yellow onion, chopped Use a sweet variety for better flavor
  • 4 cloves garlic, minced Enhances the aroma and taste
  • 1 pinch red pepper flakes For a hint of spice
Main Ingredients
  • 14 ounces can artichoke hearts, drained and chopped Essential for the soup's flavor
  • ½ cup marinated sun-dried tomatoes, sliced thin Adds a sweet, tangy flavor
  • 4 cups chicken stock or broth Use high-quality for best flavor
  • 1 tablespoon fresh lemon juice Adds brightness to the soup
  • 1 cup fresh spinach leaves, packed Adds color and nutrients
  • ½ cup heavy cream For creaminess and richness
  • 1 cup grated Asiago or Parmesan cheese, divided Garnish with cheese
  • Salt and freshly cracked black pepper to taste Salt and pepper To season the soup

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced celery and onion; cook for about 5-6 minutes until the onion is translucent and celery softens slightly.
  3. Stir in the minced garlic and red pepper flakes; cook for 1 minute until fragrant, being careful not to burn the garlic.
  4. Add the chopped artichoke hearts and sliced sun-dried tomatoes; sauté for 2-3 minutes to warm and blend the flavors.
  5. Pour in the chicken stock and lemon juice; bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Season with salt and pepper to taste; stir in the heavy cream and simmer for another 2-3 minutes until heated through.
  7. Add the fresh spinach and cook just until wilted, about 1 minute.
  8. Remove from heat and stir in half the Asiago cheese; serve immediately with remaining cheese sprinkled on top.

Notes

Serve hot with extra grated cheese on top, crusty bread, or garlic toast. You can store in an airtight container in the fridge for up to 3 days.