Tuscan Artichoke Soup

Name: Tuscan Artichoke Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 -8
Ingredients: 2 Tbsp extra virgin olive oil; 3 talks celery, diced; 1 medium yellow onion, diced; 4 cloves garlic (2 if very large) minced or crushed; pinch red pepper flakes; 14 ounces canned artichoke hearts drained and chopped. Use up to 2 cans if you prefer more artichokes in your soup; 1/2 cup marinated sun dried tomatoes, sliced; 32 ounces chicken stock or broth*; 1 Tbsp lemon juice (1/2 lemon); salt and fresh cracked black pepper; 1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds; 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese

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5.0

324 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 -8
Calories
282 kcal
Course
Soup
Cuisine
Italian-American Fussion

Tuscan Artichoke Soup

Julie Valencia

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Easy Tuscan artichoke soup captures the essence of the Italian countryside ~ it's creamy, comforting, and convenient (we use canned artichokes!)

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Ingredients

Servings

2 Tbsp extra virgin olive oil
3 talks celery, diced
1 medium yellow onion, diced
4 cloves garlic (2 if very large) minced or crushed
pinch red pepper flakes
14 ounces canned artichoke hearts drained and chopped. Use up to 2 cans if you prefer more artichokes in your soup.
1/2 cup marinated sun dried tomatoes, sliced
32 ounces chicken stock or broth*
1 Tbsp lemon juice (1/2 lemon)
salt and fresh cracked black pepper
1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.
1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese

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Instructions

Heat the olive oil in a large soup pot or Dutch oven and saute the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.
Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.
Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.
Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.

Notes

*If you'd like a less chunky soup or would like to stretch this soup for more servings you can add more chicken stock.

Nutrition Information

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Calories 282kcal (14%) Carbohydrates 17g (6%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 38mg (13%) Sodium 1151mg (48%) Potassium 625mg (18%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1066IU (21%) Vitamin C 9mg (10%) Calcium 246mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 282 kcal

% Daily Value*

Calories	282kcal	14%
Carbohydrates	17g	6%
Protein	13g	26%
Fat	18g	28%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	38mg	13%
Sodium	1151mg	48%
Potassium	625mg	13%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	1066IU	21%
Vitamin C	9mg	10%
Calcium	246mg	25%
Iron	2mg	11%