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Lemony Tuscan Artichoke Soup Recipe

Lemony Tuscan Artichoke Soup Recipe
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★★★★★

5.1 from 19 reviews

A creamy, tangy Lemony Tuscan Artichoke Soup featuring tender artichoke hearts, sun-dried tomatoes, fresh spinach, and a hint of lemon, finished with Asiago cheese for a rich and savory flavor. Perfect as a comforting starter or light meal with Mediterranean flair.

Ingredients

Scale

Vegetables and Fresh Ingredients

  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic (or 2 large), minced or crushed
  • 1 cup packed fresh spinach, baby or shredded regular spinach
  • 1/2 cup marinated sun-dried tomatoes, sliced

Canned and Pantry Items

  • 14 ounces canned artichoke hearts, drained and chopped (up to 28 ounces if preferred)
  • 32 ounces chicken stock or broth
  • 2 Tbsp extra virgin olive oil
  • Pinch of red pepper flakes
  • Salt and fresh cracked black pepper, to taste

Dairy and Finishing Ingredients

  • 1/2 lemon (about 1 Tbsp lemon juice)
  • 1/2 cup heavy cream
  • 1 cup shredded or grated Asiago or Parmesan cheese

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes until the vegetables are softened and fragrant, stirring frequently to prevent sticking or burning.
  2. Add Artichokes and Liquids: Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and add the lemon juice. Bring the mixture to a gentle simmer and cook for an additional 5 minutes to blend the flavors.
  3. Incorporate Spinach and Cream: Add the fresh spinach to the pot, stirring it into the hot soup until it wilts. Pour in the heavy cream and bring the soup gently back to a simmer. Season with salt and freshly cracked black pepper to taste.
  4. Finish with Cheese: Remove the soup from heat and stir in the shredded Asiago or Parmesan cheese until melted and fully incorporated. Serve the soup hot, optionally topping with extra grated cheese and more cracked pepper for added flavor.

Notes

  • You can increase the artichoke hearts to 2 cans (28 ounces) for a heartier soup.
  • For a vegetarian option, substitute chicken stock with vegetable broth.
  • Use Asiago or Parmesan cheese according to your preference; both add a savory depth.
  • If you prefer a spicier soup, add more red pepper flakes to taste.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently while stirring.

Nutrition

Keywords: Lemony Tuscan Artichoke Soup, artichoke soup, Tuscan soup recipes, creamy artichoke soup, spinach and artichoke soup, easy Italian soup

Find it online: https://todayfoodrecipe.com/lemony-tuscan-artichoke-soup-recipe/