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Artichoke Spinach Soup with Sun-Dried Tomatoes

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Artichoke Spinach Soup with Sun-Dried Tomatoes is a creamy, Mediterranean-inspired soup that’s rich in flavor but quick to make. With tangy artichoke hearts, sweet sun-dried tomatoes, wilted spinach, and a cheesy, velvety broth, this soup is perfect for cozy dinners or elegant starters. A 30-minute one-pot meal that’s comforting, colorful, and full of texture.

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

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add celery, onion, garlic, and red pepper flakes. Sauté for 5 minutes until softened.
  3. Stir in artichoke hearts and sun-dried tomatoes. Cook for 1 minute.
  4. Pour in chicken stock and lemon juice. Simmer for 5 minutes.
  5. Add spinach and cook until wilted.
  6. Stir in heavy cream and continue to simmer gently (do not boil).
  7. Season with salt and pepper.
  8. Remove from heat and stir in cheese until fully melted and incorporated.
  9. Serve warm, garnished with extra cheese and cracked pepper.

Notes

  • Use vegetable broth instead of chicken stock for a vegetarian version.
  • Stir in shredded rotisserie chicken or white beans to add protein.
  • Deglaze the pot with white wine before adding broth for more flavor.
  • Blend half the soup and return it to the pot for a thicker consistency.
  • Store in the fridge for up to 3 days and reheat gently over medium heat.

Nutrition

Find it online: https://cookedbymaya.com/artichoke-spinach-soup-with-sun-dried-tomatoes/