Creamy Lemony Tuscan Artichoke Soup Recipe
This Creamy Lemony Tuscan Artichoke Soup is a flavorful, comforting dish ready in just 30 minutes. It combines tender artichoke hearts, sun-dried tomatoes, fresh spinach, and a lovely lemony brightness, all simmered in a rich chicken broth and finished with cream and Asiago or Parmesan cheese for a smooth, hearty texture perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
Ingredients
Scale
Vegetables and Aromatics
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or crushed
- 1/2 cup marinated sun dried tomatoes, sliced
- 1 cup packed fresh spinach
Protein & Dairy
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Pantry Items
- 2 Tbsp extra virgin olive oil
- 14 ounces canned artichoke hearts, drained and chopped
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- pinch red pepper flakes
- salt to taste
- fresh cracked black pepper to taste
Instructions
- 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, stirring often, until the vegetables soften and the mixture becomes fragrant.
- Add Artichokes and Tomatoes: Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and lemon juice, then bring the mixture to a simmer. Let it cook for another 5 minutes to allow the flavors to meld.
- Incorporate Spinach and Cream: Add the fresh spinach to the pot, stirring until wilted, then pour in the heavy cream. Bring the soup back to a gentle simmer, adjusting salt and fresh cracked black pepper to your preference.
- Finish with Cheese: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until melted and fully incorporated. Serve the soup hot, garnished with extra cheese and freshly cracked black pepper if desired.
Notes
- This soup is versatile; for a vegetarian version, swap chicken broth for vegetable stock.
- Feel free to add fresh herbs such as thyme or basil to boost the flavor.
- For a spicy twist, add extra red pepper flakes or diced spicy sausage during the sauté step.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Keywords: Tuscan artichoke soup, creamy soup, lemony soup, easy soup recipe, quick dinner, comfort food
