Tuscan Artichoke Soup

Tuscan Artichoke Soup

from theviewfromgreatisland.com
30 min
6 servings

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

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.

  4. 4

    Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.