Tuscan Artichoke Soup

4.98 from 108 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: American/Italian

Servings: -8

Calories: 282kcal

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.

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