Zesty Tuscan Artichoke Soup

Featured in Reliable Evening Meals.

This zesty Tuscan artichoke soup delivers rich Italian flavors in every spoonful. Tender artichoke hearts are combined with sun-dried tomatoes that add intense depth of flavor, while fresh spinach brings color and nutrients to the creamy broth. A splash of heavy cream adds luxurious richness, while plenty of garlic and Italian herbs create layers of flavor throughout. Finished with nutty Asiago cheese that melts perfectly into the hot soup, it's a satisfying bowl that tastes like it came from a Tuscan kitchen.
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Updated on Fri, 10 Jan 2025 20:51:42 GMT
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Zesty Tuscan Artichoke Soup | quickierecipe.com

The rich aroma of sautéed garlic and tender artichokes fills my kitchen every time I prepare this soul-warming Tuscan soup. Drawing inspiration from the Italian countryside, this creamy, lemony creation transforms humble canned artichokes into a luxurious bowl of comfort that tastes like it's been simmering for hours, yet comes together in just 30 minutes.

I discovered this recipe during a rainy weekend when I was craving something comforting yet light. The combination of tender artichokes and sun-dried tomatoes immediately transported me back to a small trattoria in Tuscany. Since then, it's become my go-to soup for both casual family dinners and elegant entertaining.

Essential Ingredients and Selection Tips

  • Canned Artichoke Hearts: Choose whole hearts packed in water for the purest flavor. Look for tender, pale green hearts without brown spots
  • Sun-dried Tomatoes: Select oil-packed tomatoes in jars for their soft texture and rich flavor. They should be deep red and plump
  • Fresh Spinach: Baby spinach offers the most delicate texture and quick cooking time. Choose bright, crisp leaves
  • Stock: Homemade stock adds depth, but a quality store-bought version works beautifully
  • Heavy Cream: Full-fat cream provides the silkiest texture and won't separate during cooking
  • Aged Italian Cheese: Look for genuine Parmigiano-Reggiano or Pecorino Romano for authentic flavor

Step-by-Step Instructions

Step 1: Aromatics Base
Heat olive oil in a Dutch oven over medium heat until it shimmers. Add finely diced onion and celery, cooking until they become translucent. Stir in minced garlic, watching carefully to prevent browning. Allow the vegetables to slowly release their flavors, about 5-7 minutes.
Step 2: Building Flavors
Add chopped artichoke hearts, stirring to coat with the aromatic base. Pour in the chicken stock, scraping any flavorful bits from the bottom. Add julienned sun-dried tomatoes and a generous squeeze of lemon. Season with salt and pepper, letting the flavors meld for 5 minutes.
Step 3: Adding Greens
Gradually add fresh spinach in handfuls, allowing each addition to wilt. Keep stirring gently to ensure even wilting without breaking down the leaves. The spinach should maintain its bright green color.
Step 4: Finishing Touches
Lower the heat and stir in the cream slowly to prevent curdling. Let the soup simmer gently for 3-4 minutes to thicken slightly. Remove from heat and add the grated cheese, stirring until melted. Taste and adjust seasonings, adding more lemon juice if needed.
Step 5: Resting Period
Allow the soup to rest for 5 minutes before serving. This helps the flavors develop and ensures perfect serving temperature.
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Zesty Tuscan Artichoke Soup | quickierecipe.com

My family particularly loves artichokes, and this soup has become our favorite way to enjoy them year-round. Last winter, my skeptical teenager tried it and now requests it regularly, especially with extra cheese on top.

Family-Style Serving

This soup brings everyone to the table with its inviting aroma. I serve it with crusty Italian bread for soaking up every last drop. Sometimes I'll set out additional toppings like extra cheese, red pepper flakes, and fresh herbs, letting everyone customize their bowl.

Storage Success

Store leftovers in an airtight container for up to three days. When reheating, do so gently over low heat, stirring occasionally. Add a splash of stock if needed to maintain the desired consistency.

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Zesty Tuscan Artichoke Soup | quickierecipe.com

This soup has become my signature dish for casual dinner parties and cozy family meals alike. Its versatility and elegant simplicity make it a reliable favorite that never fails to impress, while still being wonderfully easy to prepare. The way it combines rustic Tuscan ingredients with refined presentation makes every bowl feel special, whether served on a Tuesday night or at a weekend gathering.

Lemony Tuscan Artichoke Soup

Savor the bright flavors of our Zesty Tuscan Artichoke Soup, featuring fresh vegetables, creamy broth, and a hint of lemon, perfect for any dinner.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Meryem

Category: Dinner

Difficulty: Intermediate

Cuisine: Italian

Yield: 1 large pot

Dietary: Vegetarian, Gluten-Free

Ingredients

01 2 Tbs. extra virgin olive oil.
02 3 stalks celery, diced.
03 1 medium yellow onion, diced.
04 4 cloves garlic (two if very large), minced or crushed.
05 Pinch red pepper flakes.
06 28 ounces canned artichoke hearts, drained and chopped (2 cans).
07 1/2 cup marinated sun dried tomatoes, sliced.
08 32 ounces chicken stock or broth.
09 1 Tbs. lemon juice.
10 Salt and freshly cracked black pepper.
11 1/2 cup heavy cream (or half and half).
12 1 cup packed fresh spinach (use baby spinach or cut regular spinach into thinner shreds).
13 1 cup shredded or grated Asiago or Parmesan cheese.

Instructions

Step 01

Heat the olive oil in a large soup pot or Dutch oven.

Step 02

Sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.

Step 03

Add the artichokes to the pan along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring the mixture to a simmer and let it simmer for another 5 minutes.

Step 04

Stir the spinach into the soup. Add the heavy cream (or half and half) and bring the soup back to a simmer.

Step 05

Add salt and pepper to taste. Off the heat, stir in the cheese. Serve the soup topped with a little more cheese and pepper.

Notes

  1. This soup serves 6-8 people.
  2. It can be made ahead up to the point where you add the spinach and cream, then reheated just before serving.
  3. You can customize the soup by adding pasta, beans, rotisserie chicken, or cooked sausage if desired.
  4. For more color, you can add a pinch of saffron threads.

Tools You'll Need

  • Large soup pot.
  • Dutch oven.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 18 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g