Imagine a bowl of warm, velvety soup that combines the earthy richness of artichokes with the bright, zesty notes of fresh lemon. Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes is a delightful dish inspired by the rustic flavors of Tuscan cuisine, known for its simplicity and reliance on fresh, high-quality ingredients.
This soup is a perfect balance of creamy, tangy, and herbaceous flavors, making it a comforting meal for cooler months yet light enough to enjoy year-round. The artichokes provide a subtle nuttiness and silky texture, combined with garlic, onions, and Tuscan herbs like thyme, basil, and oregano, this soup embodies the essence of Mediterranean comfort food.
One of the best things about Lemony Tuscan Artichoke Soup is its versatility. It can be enjoyed chunky or blended smooth, made dairy-free or creamy, and adapted to suit different dietary needs. Whether you’re looking for a hearty vegetarian meal, a light yet satisfying appetizer, or a nutrient-rich dish packed with antioxidants, this soup is an excellent choice.
Artichokes, a staple in Italian and Mediterranean diets, are not only delicious but also highly nutritious. They are rich in fiber, antioxidants, and essential vitamins like vitamin C and vitamin K, promoting digestive health and immune support. Paired with heart-healthy olive oil and fresh lemon juice, this soup is a wholesome addition to any meal plan.
Serve it with crusty bread, a crisp green salad, or a glass of white wine, and you have a restaurant-worthy dish made right at home. Whether you’re new to Tuscan cooking or a longtime fan, this soup is sure to become a staple in your recipe collection.
Origins of Tuscan Artichoke Soup
The roots of Tuscan Artichoke Soup can be traced back to the heart of Italian cuisine, where simple, fresh ingredients take center stage. Tuscany, known for its rustic and farm-to-table culinary traditions, has long incorporated artichokes into a variety of dishes, from salads and pastas to soups and stews.
Artichokes have been a staple in Mediterranean diets for centuries. Originally cultivated by the ancient Greeks and Romans, they were prized not only for their earthy flavor but also for their medicinal properties, believed to aid digestion and liver health. Over time, they became a beloved ingredient in Italian regional cooking, particularly in Tuscany, Rome, and Sicily.
The addition of lemon is a Mediterranean touch that enhances the natural sweetness of artichokes and provides a refreshing contrast to the richness of the broth. Whether enjoyed as a first course or a light meal, this soup embodies the essence of Tuscan cooking—fresh, flavorful, and deeply nourishing.
Ingredients:
- 2 Tbsp extra virgin olive oil
- 3 stalks 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
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.
Choosing the Right Artichokes
- Fresh artichokes offer the best flavor but require more preparation.
- Canned artichokes are convenient but should be rinsed well to remove excess brine.
- Frozen artichokes retain their natural flavor and texture, making them an excellent choice.
Balancing the Lemon Flavor
- Start with half the lemon juice and adjust to taste.
- If the soup is too tart, balance it with a pinch of sugar, honey, or extra cream.
Texture & Consistency Options
- For a creamy version, blend the soup completely and add heavy cream or coconut milk.
- For a chunky version, blend only half of the soup and leave some artichoke pieces intact.
- For a thicker soup, add white beans or a small potato before blending.
Storage & Meal Prep
- Refrigerate leftovers for up to 4 days in an airtight container.
- Freeze for up to 3 months (without cream).
- Reheat gently on the stovetop, adding a bit of broth or water if needed.
Serving Suggestions
- Pair with: Garlic bread, Parmesan crostini, or a fresh arugula salad.
- Wine pairing: Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.
More Recipe Suggestions:
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
Mediterranean Orzo and Asparagus Salad
Cheesy Spinach and Artichoke Pinwheels
Lemon Butter Spinach and Artichoke Chicken
Baked Artichokes with Honey Whipped Feta
Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes
Equipment
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 stalks 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
Instructions
- Heat the olive oil in a large soup pot or Dutch oven and sauté 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:
Choosing the Right Artichokes
- Fresh artichokes offer the best flavor but require more preparation.
- Canned artichokes are convenient but should be rinsed well to remove excess brine.
- Frozen artichokes retain their natural flavor and texture, making them an excellent choice.
Balancing the Lemon Flavor
- Start with half the lemon juice and adjust to taste.
- If the soup is too tart, balance it with a pinch of sugar, honey, or extra cream.
Texture & Consistency Options
- For a creamy version, blend the soup completely and add heavy cream or coconut milk.
- For a chunky version, blend only half of the soup and leave some artichoke pieces intact.
- For a thicker soup, add white beans or a small potato before blending.
Storage & Meal Prep
- Refrigerate leftovers for up to 4 days in an airtight container.
- Freeze for up to 3 months (without cream).
- Reheat gently on the stovetop, adding a bit of broth or water if needed.
Serving Suggestions
- Pair with: Garlic bread, Parmesan crostini, or a fresh arugula salad.
- Wine pairing: Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay.
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