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Lemony Tuscan Artichoke Soup Recipe

Lemony Tuscan Artichoke Soup Recipe
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★★★★★

5 from 29 reviews

Lemony Tuscan Artichoke Soup is a vibrant, creamy soup featuring tender artichoke hearts, sun-dried tomatoes, and fresh spinach, all simmered in a flavorful chicken broth with a bright hint of lemon. Finished with creamy Asiago or Parmesan cheese, this comforting soup perfectly balances tangy, savory, and fresh flavors, making it an elegant yet easy meal perfect for any season.

Ingredients

Scale

Base Ingredients

  • 2 Tbsp extra virgin olive oil
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic (or 2 if very large), minced or crushed
  • Pinch red pepper flakes

Vegetables & Add-ins

  • 14 ounces canned artichoke hearts, drained and chopped (up to 28 ounces if a stronger artichoke flavor is desired)
  • 1/2 cup marinated sun-dried tomatoes, sliced
  • 1 cup packed fresh spinach (baby spinach preferred or sliced regular spinach)

Liquids & Dairy

  • 32 ounces chicken stock or broth
  • 1 Tbsp lemon juice (about 1/2 lemon)
  • 1/2 cup heavy cream
  • 1 cup shredded or grated Asiago or Parmesan cheese

Seasoning

  • Salt, to taste
  • Fresh cracked black pepper, to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add diced celery, onion, garlic, and a pinch of red pepper flakes. Sauté for about 5 minutes until the vegetables soften and become fragrant, stirring often to prevent burning.
  2. Add Main Ingredients and Simmer: Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and lemon juice. Bring the mixture to a simmer, then reduce heat and let it simmer gently for 5 minutes to blend the flavors.
  3. Incorporate Spinach and Cream: Add the fresh spinach to the soup and stir until it wilts. Pour in the heavy cream and bring the soup back to a gentle simmer. Season with salt and freshly cracked black pepper according to your taste.
  4. Finish with Cheese: Remove the soup from heat and stir in the shredded Asiago or Parmesan cheese until it melts smoothly. Serve the soup hot, garnished with extra cheese and freshly cracked black pepper if desired.

Notes

  • For a vegetarian version, substitute chicken stock with vegetable broth.
  • Adjust lemon juice amount for a more pronounced citrus flavor if preferred.
  • Use freshly grated cheese for best melting and flavor.
  • Sun-dried tomatoes add a lovely tang and depth, but you can reduce or omit if unavailable.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Nutrition

Keywords: artichoke soup, Tuscan soup, creamy artichoke soup, lemon artichoke soup, Italian soup, spinach soup, sun-dried tomato soup

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