TUSCAN ARTICHOKE SOUP

Name: TUSCAN ARTICHOKE SOUP
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Mediterranean
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; 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

4 steps

Prep:15minCook:15min

Updated at: Thu, 06 Jun 2024 20:32:29 GMT

Nutrition balance score

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Ingredients

6 servings

2 Tbspextra virgin olive oil

4 clovesgarlic

2 if very large, minced or crushed

red pepper flakes

14 ouncescanned artichoke hearts

drained and chopped, Use up to 2 cans if you prefer more artichokes in your soup

½ cupmarinated sun dried tomatoes

sliced

32 ounceschicken stock

or broth

1 Tbsplemon juice

1 cupfresh spinach

packed, Use baby spinach or slice regular spinach into thinner shreds

½ cupheavy cream

1 cupAsiago cheese

shredded or grated, or Parmesan

Instructions

Step 1

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.

Step 2

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.

Step 3

Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.

Step 4

Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.