Description
A rich and creamy Tuscan artichoke soup bursting with lemony freshness and hearty vegetables, perfect for a cozy meal.
Ingredients
2 tablespoons extra virgin olive oil
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic, minced or crushed
Pinch of red pepper flakes
14 ounces canned artichoke hearts, drained and chopped
1/2 cup marinated sun-dried tomatoes, sliced
32 ounces chicken stock or broth
1 tablespoon lemon juice
Salt to taste
Freshly cracked black pepper to taste
1 cup packed fresh spinach
1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese
Instructions
Heat the olive oil in a large soup pot or Dutch oven.
Add the celery, onion, garlic, and red pepper flakes, and sauté for about 5 minutes, stirring frequently, until the vegetables have softened.
Add the artichokes, sun-dried tomatoes, chicken stock, and lemon juice.
Bring the mixture to a simmer and cook for an additional 5 minutes.
Stir in the spinach, then pour in the cream.
Return the soup to a simmer.
Season with salt and freshly cracked black pepper to taste.
Remove the pot from heat and stir in the cheese.
Serve the soup topped with extra cheese and freshly cracked pepper.
Notes
Use fresh lemon juice for the best flavor.
Adjust red pepper flakes to your desired heat level.
For a vegetarian version, substitute chicken stock with vegetable broth.
Add extra grated cheese on top when serving for rich taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing, simmering
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 9
- Carbohydrates: 12
- Fiber: 4
- Protein: 9
- Cholesterol: 35