Ingredients
Scale
- 2 Tbsp extra virgin olive oil: For sautéing the base ingredients.
- 3 stalks celery, diced: Adds crunch and flavor to the soup.
- 1 medium yellow onion, diced: Provides a sweet and savory depth.
- 4 cloves garlic (2 if very large), minced or crushed: Enhances the soup’s aroma and flavor.
- Pinch of red pepper flakes: Adds a subtle kick; adjust to your spice tolerance.
- 14 ounces canned artichoke hearts, drained and chopped: The star of the dish, offering a tangy, earthy flavor. Use up to 2 cans if you prefer a heartier soup.
- 1/2 cup marinated sun-dried tomatoes, sliced: Brings a burst of sweetness and umami.
- 32 ounces chicken stock or broth: Forms the flavorful base of the soup. Use low-sodium broth for better control of seasoning.
- 1 Tbsp lemon juice (juice of 1/2 lemon): Brightens the flavors and balances the richness.
- Salt and fresh cracked black pepper: For seasoning to taste.
- 1 cup packed fresh spinach: Adds vibrant color and nutrients. Baby spinach is ideal, but regular spinach works too—just slice it into thin shreds.
- 1/2 cup heavy cream: Gives the soup its creamy texture.
- 1 cup shredded or grated Asiago or Parmesan cheese: For a nutty, salty finish.
Instructions
- Prep Your Ingredients
- Dice the celery and onion into small, even pieces to ensure they cook evenly.
- Mince or crush the garlic, keeping in mind that smaller pieces release more flavor.
- Drain and chop the canned artichoke hearts.
- Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a Dutch oven or large soup pot over medium heat.
- Add the diced celery, onion, garlic, and a pinch of red pepper flakes. Stir frequently and sauté for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add the Artichokes and Sun-Dried Tomatoes
- Stir in the chopped artichoke hearts and sliced sun-dried tomatoes. These ingredients provide the soup’s signature flavors, so let them heat through for about 2 minutes to release their aroma.
- Pour in the Stock and Lemon Juice
- Add 32 ounces of chicken stock and 1 tablespoon of fresh lemon juice. Bring the mixture to a gentle simmer and cook for another 5 minutes. This step allows the flavors to meld together.
- Incorporate the Spinach and Cream
- Stir in 1 cup of fresh spinach until it wilts, which takes just a minute.
- Pour in 1/2 cup of heavy cream and bring the soup back to a gentle simmer. The cream will thicken the broth and add a luxurious texture.
- Season and Finish with Cheese
- Taste the soup and adjust the seasoning with salt and fresh cracked black pepper.
- Off the heat, stir in 1 cup of shredded Asiago or Parmesan cheese. Let the residual heat melt the cheese, creating a silky, flavorful broth.
- Serve and Enjoy
- Ladle the soup into bowls and top with extra cheese and cracked pepper if desired. Serve immediately for the best experience.
Notes
- Troubleshooting
- If the soup is too thick, add more chicken stock a little at a time until it reaches your desired consistency.
- If the soup tastes too tangy, add a pinch of sugar or a splash of cream to balance the flavors.
- Overcooked veggies? Don’t worry—blend a portion of the soup for a smooth, creamy texture.
- Efficient Prep Tips
- Use pre-minced garlic and pre-chopped celery/onion mixes to save time.
- Keep all ingredients measured and ready before you start cooking to make the process smoother.
- Substitute Tools
- No Dutch oven? Use a large, sturdy pot with a lid.
- Don’t have a sharp knife? Kitchen scissors work well for chopping spinach and artichokes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes