Tuscan Artichoke Soup Recipe
Get ready to dive into a bowl of pure comfort with this Tuscan Artichoke Soup, a recipe that feels like a warm Italian hug on a chilly evening. This soup brims with the delicate flavor of tender artichoke hearts, sweet sun-dried tomatoes, and a creamy parmesan finish, all brought together in a rich, savory broth. Whether you’re looking for an elegant starter or a cozy main, this soup transforms simple pantry staples into a dish that’s both rustic and luxurious. It’s the kind of recipe you’ll want to share with loved ones – and probably make over and over again.
Ingredients You’ll Need
Every ingredient in this Tuscan Artichoke Soup has a special role to play – from the aromatic veggies setting the stage, to the punchy sun-dried tomatoes and the lush swirl of cream at the end. Don’t be tempted to skip or substitute too much; the magic is in how these elements come together.
- Extra virgin olive oil: Infuses the soup with a luxurious, fruity base flavor – use your favorite for the best results!
- Celery: Adds a fresh, subtle crunch that balances richer elements.
- Yellow onion: Sweetens and deepens the flavor as it sautés.
- Garlic: A must for classic Italian flavor; adjust to your taste preference.
- Red pepper flakes: Just a pinch wakes up the soup with a faint, gentle heat.
- Canned artichoke hearts: The star – buttery and tender, they give this soup its signature flavor and texture.
- Marinated sun-dried tomatoes: Provide tangy, robust, umami depth and lovely red flecks throughout.
- Chicken stock or broth: Forms the backbone of the soup; opt for a high-quality boxed or homemade broth.
- Lemon juice: Brightens everything up and balances the richness.
- Salt and fresh cracked black pepper: Essential for bringing all the flavors into harmony.
- Fresh spinach: Pops of vibrant green and a touch of earthiness; baby spinach works beautifully.
- Heavy cream: Adds silky body and a comforting richness.
- Asiago or Parmesan cheese: Melds with the cream for a blissfully savory finish – a generous sprinkle on top is a must!
How to Make Tuscan Artichoke Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, and garlic, followed by a pinch of red pepper flakes. Stir frequently and let everything soften for about five minutes; you want the onions to turn translucent and fragrant, not brown. This step sets the stage, building a flavor foundation that the rest of the Tuscan Artichoke Soup layers on top of.
Step 2: Add Artichokes and Broth
Once the aromatics are soft, mix in the chopped artichoke hearts and sliced sun-dried tomatoes. Pour in the chicken stock and squeeze in the fresh lemon juice. Give everything a stir, then bring your pot to a gentle simmer. Let the soup bubble softly for another five minutes so those artichokes can soak up all the delicious flavors – your kitchen will smell incredible!
Step 3: Wilt Spinach and Add Cream
With the soup at a simmer, stir in the fresh spinach, letting it wilt down and turn a lovely, deep green. Next, pour in the heavy cream to give your Tuscan Artichoke Soup that signature velvety finish. At this point, taste and adjust with salt and plenty of cracked black pepper – don’t be shy, the soup loves it!
Step 4: Finish with Cheese
Turn off the heat and sprinkle in a generous handful of shredded Asiago or Parmesan cheese. Stir until the cheese is melted and blended throughout, making the soup wonderfully creamy and deeply savory. Serve right away, with more cheese and cracked pepper showered over each bowl for extra flair.
How to Serve Tuscan Artichoke Soup
Garnishes
The right garnish elevates this soup from simple to stunning. Try a sprinkle of extra Asiago or Parmesan on each bowl, a drizzle of good olive oil, and a few grinds of black pepper. For a pop of color, toss on some chopped fresh parsley or extra sun-dried tomato slivers for texture and brightness.
Side Dishes
To make a meal out of this Tuscan Artichoke Soup, pair it with thick slices of toasted country bread, maybe rubbed with a little garlic and olive oil. A crisp green salad with lemony vinaigrette creates a lovely counterpoint, and if you’re feeling indulgent, serve with a simple antipasto platter of cured meats and olives.
Creative Ways to Present
For a special touch, ladle the soup into small cups or shot glasses as a sophisticated appetizer at a dinner party. Or serve in hollowed-out sourdough bread bowls for a rustic, hearty vibe that’ll wow everyone at the table. Layer in a few sautéed mushrooms or roasted chickpeas as a topping for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Artichoke Soup keeps beautifully in the fridge. Transfer any extra soup to an airtight container and store for up to three days. The flavors meld and develop even more overnight, making the soup even tastier the next day.
Freezing
If you want to save soup for later, skip the cheese and cream when cooking, and add those after thawing. Ladle the cooled soup into freezer-safe containers, leaving an inch for expansion, and freeze for up to three months. Let thaw overnight in the fridge before reheating and finishing with cream and cheese.
Reheating
Gently reheat Tuscan Artichoke Soup on the stovetop over medium-low heat, stirring often to keep the creamy texture smooth. If it thickens too much, splash in a little extra broth or cream. Stir well to blend before serving, and refresh with a pinch of salt and fresh Parmesan.
FAQs
Can I make Tuscan Artichoke Soup vegetarian?
Absolutely! Simply swap the chicken stock for a rich vegetable broth. Make sure to choose a flavorful brand or, even better, a homemade vegetable stock for maximum depth.
Can I use frozen artichoke hearts instead of canned?
Yes, frozen artichoke hearts work beautifully! Thaw them and chop before adding. They tend to have a slightly fresher taste and firmer texture, which can be a bonus.
What’s the best way to make this soup dairy free?
For a dairy-free twist, substitute the cream with full-fat coconut milk or your favorite unsweetened plant cream. Nutritional yeast makes a flavorful stand-in for the cheese, adding a nutty, cheesy note.
Can I blend the soup for a smoother texture?
Definitely! After simmering, use an immersion blender to partially or fully puree the soup, depending on whether you like a rustic or silky finish. Just stir in the cheese and cream after blending.
Is Tuscan Artichoke Soup good for meal prep?
It’s fantastic for meal prep. The flavors only get better as they meld, and you can easily double the batch to portion out lunches or quick dinners throughout the week.
Final Thoughts
Give this Tuscan Artichoke Soup a spot in your recipe rotation – it’s the perfect mix of easy comfort and impressive flavor. Once you taste that creamy, artichoke-rich spoonful, I think you’ll be as smitten with it as I am. Buon appetito!
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Tuscan Artichoke Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Tuscany with this hearty Tuscan Artichoke Soup. Packed with artichokes, sun-dried tomatoes, and creamy cheese, this soup is a comforting delight for any occasion.
Ingredients
Soup:
- 2 Tbsp extra virgin olive oil
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or crushed
- 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
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Saute Aromatics: Heat olive oil in a large soup pot. Saute celery, onion, garlic, and red pepper flakes until softened.
- Add Ingredients: Stir in artichokes, sun-dried tomatoes, chicken stock, and lemon juice. Simmer for 5 minutes.
- Finish Soup: Add spinach and cream. Simmer, season with salt and pepper.
- Final Touch: Off heat, stir in cheese. Serve topped with more cheese and pepper.
Notes
- You can adjust the creaminess by adding more or less heavy cream.
- For a vegetarian option, use vegetable stock instead of chicken stock.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Tuscan, Artichoke, Soup, Creamy, Italian
