Tuscan Artichoke Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 -8
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Calories
282 kcal
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Course
Soup
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Cuisine
Italian-American Fussion
Tuscan Artichoke Soup
Description
Tuscan Artichoke Soup features canned artichoke hearts and marinated sun-dried tomatoes simmered with sautéed celery, onion, garlic, and gently spiced with red pepper flakes. Chicken stock and lemon juice add a savory and tangy base, while fresh spinach and heavy cream enrich the soup's texture. Asiago cheese stirred in just before serving imparts a mild sharpness and creamy element, balancing the earthy artichokes.
The soup’s creamy yet subtly chunky consistency is achieved by not fully pureeing the ingredients, offering both smoothness and vegetable texture. The gentle simmering melds flavors without overcooking the spinach, keeping it fresh and vibrant in color.
This soup suits a starter or light lunch alongside crusty bread. The lemon juice heightens the flavors, and additional grated cheese as a garnish enhances the finish. Adjust salt and pepper to taste before serving for a personalized balance.
According to the notes, adding extra chicken stock can thin the soup for a less chunky texture or to increase servings. This flexibility allows the soup to be adapted for different meal sizes or preferences.
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 talks celery diced
- 1 medium yellow onion diced
- 4 cloves garlic 2 cloves if very large; minced or crushed
- pinch red pepper flakes
- 14 ounces artichoke hearts canned, drained and chopped; up to 2 cans
- 1/2 cup sun dried tomatoes marinated, sliced
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice from 1/2 lemon
- salt fresh cracked
- black pepper fresh cracked
- 1 cup spinach packed fresh; use baby spinach or slice regular spinach into thinner shreds
- 1/2 cup heavy cream
- 1 cup Asiago cheese shredded or grated; or Parmesan cheese
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
- Adding more chicken stock can thin the soup for a smoother or larger quantity.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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