Description
A delightful soup with bright lemony flavors, creamy artichokes, and fresh spinach, perfect for a cozy lunch or light dinner.
Ingredients
Scale
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- A pinch of red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 cup marinated sun-dried tomatoes, sliced
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- Salt and fresh cracked black pepper, to taste
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Heat the olive oil in a large soup pot or Dutch oven. Sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes, stirring often, until they soften.
- Add the chopped artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring it to a simmer and let it cook for another 5 minutes.
- Stir the spinach into the soup, then add the cream. Bring it back to a simmer and season with salt and pepper to taste.
- Off the heat, stir in the cheese. Serve the soup topped with more cheese and fresh cracked pepper.
Notes
Pairs well with crusty bread or a simple side salad. You can add fresh herbs like parsley or basil for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 60mg
Keywords: soup, artichokes, vegetarian, Italian, creamy soup, lemon soup