Creamy Lemony Tuscan Artichoke Soup Recipe
This Creamy Lemony Tuscan Artichoke Soup is a comforting and flavorful dish blending tender artichoke hearts, sun-dried tomatoes, fresh spinach, and a hint of lemon in a rich, creamy broth. Enhanced with Asiago or Parmesan cheese, this soup offers a luscious texture and a bright, zesty finish perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 cup marinated sun dried tomatoes, sliced
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Sauté Vegetables: Heat the extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add diced celery, yellow onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes, stirring often until the vegetables soften and become 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 simmer and let it cook gently for 5 minutes to meld the flavors together.
- Add Spinach and Cream: Mix in the fresh spinach leaves, allowing them to wilt slightly. Then, pour in the heavy cream and bring the soup back to a gentle simmer. Season with salt and fresh cracked black pepper to your preference.
- Finish with Cheese: Remove the soup from heat and stir in the shredded Asiago or Parmesan cheese until melted and well combined. Serve the soup hot, garnished with extra cheese and freshly cracked pepper if desired.
Notes
- You can substitute vegetable broth for chicken stock to make this soup vegetarian, but the original recipe includes chicken stock.
- For a tangier flavor, adjust the amount of lemon juice to taste.
- If you prefer a thicker soup, you can blend a portion of the soup before adding the cheese.
- Use Asiago or Parmesan cheese depending on your flavor preference; Parmesan results in a sharper finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Keywords: Tuscan soup, artichoke soup, creamy soup, lemony soup, spinach soup, Asiago cheese soup
