Tuscan artichoke soup is lemony, creamy, satisfying, and ready in 30 minutes. A quick vegetarian lunch or dinner with a Mediterranean vibe.
Lemony Tuscan artichoke soup treads that fine line between a meal that’s comfy and cozy yet still manages to feel light and bright. Yes it’s chunky, with plenty to sink your teeth into, but it’s not a thick stodgy soup. The unique flavor and texture of artichokes makes this recipe special ~ they’re earthy, nutty and sweet, with a mild astringency. And that buttery texture is made for soup!
Next time you’re planning to make chicken soup, broaden your culinary horizons and try this Mediterranean classic. We make it with canned artichoke hearts, so even though artichokes have a short spring season (March-May,) Tuscan artichoke soup is a year round luxury!
Tuscan artichoke soup ingredients
What’s nice about this rustic soup is that the ingredients are mostly pantry friendly.
- canned whole artichoke hearts
- whole artichoke hearts have the best consistency. You can use small or large size, but I’m partial to the small tender ones. Use frozen if you like, but do not use marinated artichoke hearts.
- chicken stock
- of course use vegetable stock if you like.
- olive oil
- oil packed sun dried tomatoes
- buy the marinated ones, in the jars, not the dried ones in bags.
- fresh spinach
- bagged baby spinach makes it easy.
- aged Italian cheese
- lemon juice
- salt and fresh cracked black pepper
30 minute Tuscan artichoke soup, step by step
- Sauté aromatics for 5 minutes.
- Drain and chop artichoke hearts, add to the pan.
- Add chicken stock, sun-dried tomatoes, lemon juice, salt and pepper to taste and simmer for 5 minutes.
- Add sliced fresh spinach to the soup.
- Stir to wilt the spinach.
- Add cream and bring back to a simmer.
- Taste to adjust seasonings.
- Stir in the cheese, off the heat, and serve.
why we love this soup!
The artichokes give this soup a unique flavor profile ~ they keep the soup from feeling…predictable.
It’s such a great last minute weeknight meal that feels like a luxury thanks to the Italian genius for turning the simplest foods into a gourmet experience. With lemon, cheese, and artichokes ~ how can you go wrong?
Just add some Italian sausage or rotisserie chicken to bump it up to please the meat eaters in your crowd.
you should eat more artichokes
Digestive health: Artichokes are rich in fiber, promoting healthy digestion and preventing constipation.
Antioxidant protection: Their antioxidants help combat cell damage, reducing the risk of chronic diseases.
Heart health: Artichokes help regulate blood pressure and cholesterol, supporting cardiovascular well-being.
Blood sugar regulation: They stabilize blood sugar levels, making them suitable for diabetes management.
Nutrient-rich: Artichokes provide essential vitamins, minerals, and prebiotic fiber for overall health.
Sue’s Styling Tip!
The beautiful golden color in this Tuscan artichoke soup comes from fruity olive oil, chicken stock, and the cream, which brings out the yellow tones. But ingredients vary, so if your soup looks drab, crush a very small pinch of saffron threads into the broth for a bright boost! This comes in super handy when you want to highlight the tempting yellow color in a dish.
variations on tuscan artichoke soup
There are lots of possible variations on this recipe, here are some that would be particularly great:
- Substitute kale for spinach: Tuscan cuisine features lots of kale. Traditionally, Tuscan soups like “Ribollita” and “Pappa al Pomodoro” use kale, particularly the variety known as “Lacinato” or “Tuscan kale.”
- Use fresh artichoke hearts: prep them and keep in a lemon water bath to prevent oxidation.
- Use an immersion blender to puree the soup: you can either puree it completely, or just partially. This is a good alternative if you plan to leave out the cream. The soup will be thick and hearty ~ be sure to serve with rustic croutons!
- Add diced potatoes or creamy canned cannellini beans for an extra hearty Tuscan artichoke soup.
- Add Italian seasoning: I didn’t find it necessary but add a teaspoon or so if you like. Crumble it between your fingers when adding it to the pot to revive the aroma.
- Add a can of diced tomatoes along with the stock.
- Use veggie stock to make this meal vegetarian.
- Use veggie stock, vegan cheese, and cashew cream to make it vegan.
- Add shredded rotisserie chicken when you add the spinach in step 3.
- Add crumbled Italian sausage: brown the sausage before you start with step 1, then remove to a plate and proceed with the recipe. Add it back in when you add the stock, etc., in step 2.
- Garnish with crumbed bacon or crispy prosciutto.
Tuscan Artichoke Soup
- Dutch oven or large soup pot
- 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
- 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.