Creamy Lemony Tuscan Artichoke Soup Recipe
Creamy Lemony Tuscan Artichoke Soup is a flavorful and comforting dish combining tender artichoke hearts, tangy sun-dried tomatoes, and fresh spinach in a luscious creamy broth infused with lemon and Asiago cheese. Perfect as a cozy lunch or light dinner, this rustic Italian-inspired soup brings vibrant flavors and a delightful creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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
Oils and Seasonings
- 2 Tbsp extra virgin olive oil
- pinch red pepper flakes
- 1 Tbsp lemon juice
- salt, to taste
- fresh cracked black pepper, to taste
Proteins and Dairy
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Pantry
- 14 ounces canned artichoke hearts, drained and chopped
- 32 ounces chicken stock or broth
Instructions
- Sauté Aromatics: 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 soften and become fragrant, stirring frequently to prevent burning.
- Add Main Ingredients and Simmer: Stir in the chopped artichoke hearts, sliced sun-dried tomatoes, chicken stock or broth, and lemon juice. Increase the heat to bring the mixture to a simmer, then reduce to maintain a gentle simmer. Let it cook for another 5 minutes to meld the flavors.
- Incorporate Spinach and Cream: Stir in the fresh packed spinach followed by the heavy cream. Bring the soup back to a gentle simmer, allowing the spinach to wilt and the cream to warm through. Season with salt and fresh cracked black pepper according to your taste preferences.
- Finish with Cheese: Remove the pot from heat and stir in the shredded Asiago or Parmesan cheese until it melts smoothly into the soup, creating a creamy texture. Serve immediately, garnished with additional cheese and freshly cracked black pepper if desired.
Notes
- Use low-sodium chicken stock if you prefer better control over saltiness.
- Marinated sun-dried tomatoes add extra flavor; if unavailable, rehydrate dried ones and season accordingly.
- For a vegetarian option, substitute vegetable broth for chicken stock and omit cheese or use a vegetarian-friendly hard cheese.
- This soup pairs well with crusty bread or a light salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Keywords: Tuscan soup, artichoke soup, creamy soup, lemony soup, Italian soup, spinach soup, Asiago cheese soup, quick soup recipe
