Lemony Tuscan Artichoke Soup (Print-Friendly Format)
Creamy Tuscan soup with artichokes, lemon, hearty spinach, and sun-dried tomatoes for bright flavor.
# Ingredients You’ll Need:
→ Main
01 -
2 tablespoons extra virgin olive oil
02 -
3 stalks celery, diced
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
Pinch red pepper flakes
06 -
400 grams canned artichoke hearts, drained and chopped
07 -
120 grams marinated sun-dried tomatoes, sliced
08 -
950 millilitres chicken stock or broth
09 -
1 tablespoon freshly squeezed lemon juice
10 -
Salt to taste
11 -
Fresh cracked black pepper to taste
12 -
30 grams packed fresh spinach, roughly 1 cup
13 -
120 millilitres heavy cream
14 -
60 grams Asiago or Parmesan cheese, shredded or grated
# How to Make It:
01 -
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced celery, onion, minced garlic, and red pepper flakes. Sauté for 5 minutes, stirring often, until vegetables soften.
02 -
Add chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring mixture to a gentle simmer and cook for 5 minutes.
03 -
Stir in fresh spinach and pour in heavy cream. Bring soup to a gentle simmer again. Season with salt and cracked black pepper to taste.
04 -
Remove soup from heat and fold in shredded Asiago or Parmesan cheese until melted. Ladle into bowls and garnish with extra cheese and freshly cracked black pepper if desired.
# Extra Tips:
01 -
Rinse canned artichokes thoroughly to remove excess brine; frozen artichokes can be substituted for a fresher texture.
02 -
Begin with half the recommended lemon juice and adjust to achieve your preferred level of acidity.
03 -
For creamier results, blend the soup and finish with cream; for a chunkier texture, blend only half or leave some vegetables whole.
04 -
Soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen (without cream) for up to 3 months.