Description
Silky Tuscan artichoke soup whispers Italian countryside charm with its creamy, herbaceous essence. Delicate artichoke hearts mingle with aromatic herbs, creating a comforting bowl you’ll savor from first spoonful to last.
Ingredients
Scale
Vegetables and Aromatics:
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic (2 if very large), minced or crushed
- 1 cup packed fresh spinach (use baby spinach or thinly sliced regular spinach)
Main Ingredients:
- 14 ounces (400 grams) canned artichoke hearts, drained and chopped (use up to 2 cans for more)
- 32 ounces (950 milliliters) chicken stock or broth
- 1 cup (240 milliliters) shredded or grated Asiago or Parmesan cheese
- ½ cup (120 milliliters) heavy cream
- ½ cup (80 grams) marinated sun-dried tomatoes, sliced
Finishing Ingredients:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 1 tablespoon (15 milliliters) lemon juice (from ½ lemon)
- 1 pinch red pepper flakes
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Warm a large soup pot over medium heat, drizzling olive oil to coat the bottom and create a fragrant base for the Tuscan artichoke soup.
- Gently introduce finely diced celery, diced onion, minced garlic, and a sprinkle of red pepper flakes into the heated oil, allowing the vegetables to soften and release their aromatic essence for approximately 5 minutes.
- Incorporate tender chopped artichoke hearts and vibrant sun-dried tomatoes into the vegetable mixture, stirring to distribute evenly throughout the pot.
- Pour in rich chicken stock and a splash of bright lemon juice, creating a flavorful liquid foundation that will simmer and meld the ingredients together for 5 minutes.
- Delicately fold fresh spinach leaves into the simmering soup, watching them wilt and transform into a deep emerald green that adds both color and nutrition.
- Stream in velvety heavy cream, stirring gently to create a luxurious and creamy texture that will envelop the vegetables with a smooth consistency.
- Season the soup with kosher salt and freshly ground black pepper, tasting and adjusting the seasoning to achieve a balanced flavor profile.
- Remove the pot from heat and sprinkle in freshly shredded Asiago or Parmesan cheese, stirring until the cheese melts completely and integrates into the soup.
- Ladle the piping hot soup into serving bowls, garnishing with an additional sprinkle of cheese and a crack of black pepper for an elegant finishing touch.
Notes
- Elevate your soup game with this rustic Tuscan-inspired recipe that transforms simple ingredients into a luxurious, creamy delight.
- Artichoke hearts bring a delicate, earthy flavor that perfectly complements the bright tang of sun-dried tomatoes and fresh spinach.
- Sautéing vegetables first builds a rich flavor foundation, ensuring each spoonful is packed with depth and warmth.
- Asiago or Parmesan cheese melts seamlessly into the soup, creating a silky, indulgent texture that’s irresistibly comforting.
- Serve this soup as a stunning starter or a satisfying main course, ideal for chilly evenings or elegant dinner parties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg