Lemony Tuscan Artichoke Soup

Name: Lemony Tuscan Artichoke Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 Tbsp extra virgin olive oil; 3 stalks celery, diced; 1 medium yellow onion, diced; 4 cloves garlic, minced; Pinch 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; 1 cup packed fresh spinach; 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese

Jessica Baker

Update : February 14, 2026

A bowl of Lemony Tuscan Artichoke Soup garnished with fresh herbs

why make this recipe

If you’re looking for a warm, comforting soup, Lemony Tuscan Artichoke Soup is a wonderful choice. Its bright, zesty flavor comes from fresh lemon juice and artichokes, making it both refreshing and hearty. Plus, it’s packed with nutrients from vegetables and spinach. This soup is perfect for a cozy dinner or as a satisfying lunch.

how to make Lemony Tuscan Artichoke Soup

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

Directions:

Heat the olive oil in a large soup pot or Dutch oven and sauté the celery, onion, garlic, and red pepper flakes for about 5 minutes, stirring often until softened.
Add the artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring to a simmer and cook for another 5 minutes.
Stir in the spinach, then add the cream. Bring back to a simmer. Season with salt and fresh cracked pepper to taste.
Off the heat, stir in the cheese and serve, topped with a little more cheese and fresh cracked pepper.

how to serve Lemony Tuscan Artichoke Soup

This soup can be served hot, and it’s great on its own or paired with crusty bread. You might also enjoy it with a simple side salad for a balanced meal.

how to store Lemony Tuscan Artichoke Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the soup for up to 2 months. Just make sure to leave out the cream and cheese if you plan to freeze it; add those ingredients when you reheat the soup.

tips to make Lemony Tuscan Artichoke Soup

For a lighter version, substitute the heavy cream with a plant-based cream or omit it altogether.
Feel free to add more vegetables, such as carrots or zucchini, for added nutrition.
Adjust the red pepper flakes depending on your spice preference.

variation

You can easily turn this soup into a vegetarian dish by using vegetable broth instead of chicken stock. Additionally, swapping the cream for coconut cream can give it a unique twist.

FAQs

1. Can I use frozen artichoke hearts instead of canned?
Yes, you can use frozen artichoke hearts. Just make sure to thaw them before adding them to the soup.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free chicken stock or broth.

3. Can I make this soup ahead of time?
Absolutely! You can prepare the soup in advance and reheat it when you’re ready to serve. Just remember to add the cream and cheese after reheating.