Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large soup pot and sauté celery, onion, garlic, and red pepper flakes for about 5 minutes, stirring until softened.
- Add artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pot. Bring to a simmer and cook for another 5 minutes.
- Stir in spinach, then add cream and bring back to a simmer. Season with salt and pepper to taste.
- Off the heat, stir in cheese and serve topped with more cheese and cracked pepper.
Notes
For a lighter soup, substitute heavy cream with plant-based cream or omit. Feel free to add vegetables like carrots or zucchini for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: soup, artichokes, lemon, vegetarian, Italian soup