Lemony Tuscan Artichoke Soup

Tuscan artichoke soup is lemony, creamy, satisfying, and ready in 30 minutes. A quick vegetarian lunch or dinner with a Mediterranean vibe.

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
28 ounces canned artichoke hearts (2 14-ounce cans) drained and chopped
1/2 cup marinated sun dried tomatoes, sliced
32 ounces chicken stock or broth (you can add more if you want a thinner soup)
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

Heat the olive oil in a large soup pot or Dutch oven and saute the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.
Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.
Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add 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.

Substitute kale for spinach: Tuscan cuisine features lots of kale. Traditionally, Tuscan soups like “Ribollita” and “Pappa al Pomodoro” use kale, particularly the variety known as “Lacinato” or “Tuscan kale.”
Use fresh artichoke hearts: prep them and keep in a lemon water bath to prevent oxidation.
Use an immersion blender to puree the soup: you can either puree it completely, or just partially. This is a good alternative if you plan to leave out the cream. The soup will be thick and hearty ~ be sure to serve with rustic croutons!
Add diced potatoes or creamy canned cannellini beans for an extra hearty Tuscan artichoke soup.
Add Italian seasoning: I didn’t find it necessary but add a teaspoon or so if you like. Crumble it between your fingers when adding it to the pot to revive the aroma.
Add a can of diced tomatoes along with the stock.
Use veggie stock to make this meal vegetarian.
Use veggie stock, vegan cheese, and cashew cream to make it vegan.
Add shredded rotisserie chicken when you add the spinach in step 3.
Add crumbled Italian sausage: brown the sausage before you start with step 1, then remove to a plate and proceed with the recipe. Add it back in when you add the stock, etc., in step 2.
Garnish with crumbed bacon or crispy prosciutto.