Tuscan Artichoke Soup
If you’re looking for a comforting and flavorful soup that’s easy to make, this Tuscan Artichoke Soup is a must-try. With its rich blend of artichoke hearts, sun-dried tomatoes, and fresh spinach, all brought together in a creamy, savory broth, this soup offers a taste of Tuscany in every spoonful. Perfect for a cozy dinner or a light lunch, it’s a dish that’s sure to impress your family and friends.
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic (2 if very large), minced or crushed
- Pinch of red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped (use up to 2 cans if you prefer more artichokes in your soup)
- 1/2 cup marinated sun-dried tomatoes, sliced
- 32 ounces chicken stock or broth*
- 1 Tbsp lemon juice (from 1/2 lemon)
- Salt and fresh cracked black pepper, to taste
- 1 cup packed fresh spinach (use baby spinach or slice regular spinach into thinner shreds)
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Directions
1. Sauté the Vegetables:
Begin by heating the olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is hot, 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. This step builds the aromatic base of your soup.
2. Add the Artichokes and Tomatoes:
Next, stir in the chopped artichoke hearts and sun-dried tomatoes. Pour in the chicken stock and add the lemon juice, which brightens the flavor of the soup. Bring the mixture to a simmer and cook for another 5 minutes, allowing the flavors to meld together.
3. Add the Spinach and Cream:
Stir in the fresh spinach until it’s wilted, then add the heavy cream. Bring the soup back to a gentle simmer, letting the cream incorporate fully into the broth.
4. Season and Serve:
Taste the soup and season it with salt and fresh cracked black pepper according to your preference. Once seasoned, remove the soup from the heat and stir in the shredded Asiago or Parmesan cheese. The cheese will melt into the soup, adding a rich, savory depth to the broth.
5. Garnish and Serve:
Ladle the soup into bowls and, if desired, top with additional cheese and a sprinkle of fresh cracked pepper. Serve the soup hot, paired with crusty bread or a simple side salad for a complete meal.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 320 kcal per serving
Tips for Success
- Artichokes: If you’re a big fan of artichokes, don’t hesitate to add an extra can to the soup for more texture and flavor.
- Vegetarian Option: For a vegetarian version, simply use vegetable broth instead of chicken stock. It’s just as flavorful and makes the dish suitable for vegetarians.
- Cheese Choice: Asiago or Parmesan both work beautifully in this recipe, but feel free to experiment with other hard cheeses like Pecorino Romano if you prefer a slightly different flavor profile.
Serving Suggestions
Tuscan Artichoke Soup is perfect on its own, but it pairs wonderfully with a side of crusty bread, garlic bread, or a fresh green salad. It’s also an excellent starter for an Italian-themed dinner, setting the stage for a hearty pasta or grilled entree.
This soup is not only quick to prepare but also offers a gourmet taste that’s perfect for both weeknight dinners and special occasions. Enjoy the warm, rich flavors of Tuscany with every bowl!
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Tuscan Artichoke Soup
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Tuscan Artichoke Soup is a rich and comforting dish that brings together the earthy flavors of artichokes, sun-dried tomatoes, and fresh spinach. The soup is made even more indulgent with the addition of heavy cream and melted Asiago cheese, creating a creamy, velvety texture that’s perfect for a cozy night in. The subtle kick from the red pepper flakes and the brightness of lemon juice add layers of flavor, making each spoonful a delightful experience.
Ingredients
2 Tbsp extra virgin olive oil
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic (2 if very large), minced or crushed
Pinch of red pepper flakes
14 ounces canned artichoke hearts, drained and chopped (use up to 2 cans if you prefer more artichokes in your soup)
1/2 cup marinated sun-dried tomatoes, sliced
32 ounces chicken stock or broth*
1 Tbsp lemon juice (from 1/2 lemon)
Salt and fresh cracked black pepper, to taste
1 cup packed fresh spinach (use baby spinach or slice regular spinach into thinner shreds)
1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese
Instructions
Sauté the Vegetables: Heat the 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 the Artichokes and Tomatoes: Stir in the chopped artichoke hearts and sun-dried tomatoes. Pour in the chicken stock and add the lemon juice. Bring the mixture to a simmer and cook for another 5 minutes.
Add the Spinach and Cream: Stir in the fresh spinach until wilted, then add the heavy cream. Bring the soup back to a simmer.
Season and Serve: Taste and season the soup with salt and fresh cracked black pepper. Remove the soup from the heat and stir in the shredded Asiago or Parmesan cheese until melted and well combined.
Garnish and Serve: Ladle the soup into bowls and top with additional cheese and fresh cracked pepper if desired. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320