Description
This Hearty Tuscan Artichoke Soup is a comforting and flavorful bowl of goodness that combines tender artichoke hearts, sun-dried tomatoes, fresh spinach, and Asiago cheese in a creamy, savory broth. Perfect for a quick and satisfying meal, this soup blends Mediterranean flavors with a rich texture that warms you from the inside out.
Ingredients
Scale
Soup Base
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
- 1 cup Celery (finely diced)
- 1 cup Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Red Pepper Flakes (adjust to taste)
Main Ingredients
- 1 can (14 oz) Artichoke Hearts (drained)
- ½ cup Sun-Dried Tomatoes (chopped)
- 4 cups Chicken Stock (or vegetable broth for vegetarian option)
- 2 tablespoons Lemon Juice (freshly squeezed)
- Salt and Black Pepper (to taste)
Finishing Touches
- 2 cups Fresh Spinach (added at the end)
- 1 cup Heavy Cream (for richness)
- ½ cup Asiago Cheese (grated, reserve some for garnish)
Instructions
- Heat the Oil: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering to create a flavorful base for the soup.
- Sauté Vegetables: Add 1 cup of finely diced celery and 1 cup of chopped yellow onion to the pot. Sauté for about 5–6 minutes or until the onions become translucent, enhancing their sweetness.
- Add Garlic and Red Pepper Flakes: Stir in 3 minced garlic cloves and 1 teaspoon of red pepper flakes. Cook for 1 minute until fragrant to infuse the soup with aromatics and a slight kick.
- Add Artichokes and Sun-Dried Tomatoes: Add 1 can (14 oz) of drained artichoke hearts and ½ cup of chopped sun-dried tomatoes to the pot. Sauté for 2–3 minutes to blend the flavors.
- Simmer with Stock and Lemon: Pour in 4 cups of chicken stock and 2 tablespoons of freshly squeezed lemon juice. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to allow flavors to develop.
- Season and Add Cream: Season the soup with salt and freshly ground black pepper to taste. Stir in 1 cup of heavy cream and simmer for an additional 2–3 minutes to enrich the broth.
- Add Fresh Spinach: Fold in 2 cups of fresh spinach and cook just until wilted, about 1 minute, to maintain its vibrant color and nutrients.
- Finish with Asiago Cheese: Remove the soup from heat and stir in half of the ½ cup grated Asiago cheese. Serve hot, garnished with the remaining cheese for an extra burst of flavor.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust red pepper flakes to control the spiciness according to taste.
- The soup can be blended partially for a creamier texture if desired.
- Use freshly grated Asiago cheese for the best flavor impact.
- Serve with crusty bread for a complete meal.
