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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tuscan Artichoke Soup

6.0

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.

½ cup marinated sun dried tomatoes, sliced

32 ounces chicken stock or broth*

1 Tbsp lemon juice (½ lemon)

Salt and fresh cracked black pepper

1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.

½ 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.

Course🍽️Main Course

DietsPescaterian🍬Low-sugar...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 60 weeks ago

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