Lemony Tuscan Artichoke Soup is a delightful and comforting dish that brings the flavors of Tuscany right to your table. This recipe features tender artichokes at its heart, simmered in a fragrant broth infused with fresh lemon zest and a blend of Italian herbs. Perfect for any season, this soup offers a light yet satisfying taste, making it an ideal starter or a main course for those who appreciate the art of simplicity in cooking. Whether you’re a fan of artichokes or looking to explore Tuscan cuisine, this soup promises a delicious culinary adventure.
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
28 ounces canned artichoke hearts (2 14-ounce cans), drained and chopped
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
Heat olive oil in a large soup pot or Dutch oven and sauté celery, onion, garlic, and red pepper flakes for about 5 minutes.
Add artichokes, sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer for another 5 minutes.
Stir in the spinach, 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.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 317 kcal | Servings: 6-8 servings