Name: Artichoke Spinach Soup with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 tablespoons 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; ½ cup marinated sun-dried tomatoes, sliced; 32 ounces chicken stock (or vegetable broth for vegetarian); 1 tablespoon lemon juice; Salt and freshly cracked black pepper, to taste; 1 cup fresh spinach; ½ cup heavy cream; 1 cup shredded Asiago or Parmesan cheese

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Artichoke Spinach Soup with Sun-Dried Tomatoes is a creamy, savory soup loaded with Mediterranean flavor and perfect for cooler days. It combines tender artichoke hearts, rich sun-dried tomatoes, and wilted spinach in a velvety broth finished with cream and melted Asiago or Parmesan cheese. This soup is hearty, comforting, and elegant enough to serve as a dinner starter or a stand-alone meal.

Why I Love This Recipe

I love how this soup brings together such bold, vibrant ingredients without feeling heavy. The artichokes add a slightly tangy, earthy bite, while the sun-dried tomatoes give the broth depth and sweetness. The spinach adds a fresh, green finish, and the cheese pulls it all together with rich, salty creaminess. It’s easy to make, full of texture, and always feels a little more special than your average soup. Plus, it comes together in under 30 minutes, which makes it a weeknight winner for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons 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
1 tablespoon lemon juice
Salt and freshly cracked black pepper, to taste
1 cup fresh spinach
1/2 cup heavy cream
1 cup shredded Asiago or Parmesan cheese

Directions

I heat the olive oil in a large pot over medium heat.
I add the diced celery, onion, garlic, and a pinch of red pepper flakes, then sauté for about 5 minutes until softened and fragrant.
I stir in the chopped artichoke hearts and sliced sun-dried tomatoes and cook for another minute to blend the flavors.
I pour in the chicken stock and add the lemon juice, then bring the mixture to a gentle simmer for about 5 minutes.
I toss in the fresh spinach and cook just until wilted.
I stir in the heavy cream and let the soup simmer gently—avoiding a boil—so everything stays smooth and silky.
I season with salt and freshly cracked black pepper to taste.
I remove the soup from heat and stir in the shredded Asiago or Parmesan cheese until fully melted and incorporated.
I serve it warm, garnished with a sprinkle of extra cheese and a touch of cracked pepper.

Servings and timing

This recipe makes about 4 generous servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes use vegetable broth instead of chicken stock to make it vegetarian.
If I want to add protein, shredded rotisserie chicken or cooked white beans work beautifully in this soup.
I’ve also added a splash of white wine before the stock for extra depth.
For a thicker texture, I blend half the soup and stir it back in before adding the cream and cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stove over medium heat, stirring frequently to prevent the cream and cheese from separating. If it thickens too much in the fridge, I just add a splash of broth or water while reheating. I don’t recommend freezing this soup, as the cream and cheese can affect the texture after thawing.

FAQs

Can I use frozen spinach?

Yes, I’ve used frozen spinach when fresh isn’t available. I thaw and drain it well before adding it to the soup.

Is there a substitute for heavy cream?

If I want something lighter, I’ve used half-and-half or whole milk. The soup won’t be as rich, but it still tastes great.

Can I make this soup vegetarian?

Absolutely. I just use vegetable broth instead of chicken stock, and it’s still packed with flavor.

What’s the best cheese to use?

I prefer Asiago for its nuttier flavor, but Parmesan or even Pecorino Romano work well too.

How do I prevent the cream from curdling?

I make sure not to boil the soup after adding the cream. Gentle simmering and stirring help keep the texture smooth.

Conclusion

Artichoke Spinach Soup with Sun-Dried Tomatoes is a vibrant and comforting dish that delivers big flavor with minimal effort. I love making it when I want something hearty, creamy, and just a little different from the usual soup routine. Whether I’m enjoying it as a cozy dinner or serving it as a starter for guests, this recipe never fails to impress. It’s wholesome, satisfying, and full of Mediterranean flair—just the kind of bowl I want to curl up with.