Name: Artichoke Spinach Soup with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 tablespoon olive oil; 1 celery stalk, diced; 1 yellow onion, diced; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1 can (14 oz) artichoke hearts, drained and chopped; 1/2 cup marinated sun-dried tomatoes, sliced; 4 cups chicken stock; 1 tablespoon lemon juice; Salt and freshly cracked black pepper, to taste; 3 cups fresh spinach; 1/2 cup heavy cream; 3/4 cup shredded Asiago or Parmesan cheese

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This Artichoke Spinach Soup with Sun-Dried Tomatoes is a cozy, creamy, flavor-packed dish that’s perfect for cooler nights or when I want something rich but veggie-forward. It’s a savory blend of tender artichoke hearts, sweet sun-dried tomatoes, and earthy spinach in a cheesy, silky broth. Every spoonful offers a mix of comforting textures and bright, tangy flavors.

Why You’ll Love This Recipe

I love how fast this soup comes together—start to finish in under 30 minutes.
The flavors are both rich and refreshing, thanks to the lemon juice and sun-dried tomatoes.
It’s a great way for me to enjoy leafy greens and veggies without feeling like I’m eating “health food.”
The melted Asiago or Parmesan gives it that decadent finish that makes every bite feel indulgent.
It works as a starter, side, or even a light main dish when I’m in the mood for something satisfying but not too heavy.

Ingredients

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

olive oil
celery
yellow onion
garlic
red pepper flakes
canned artichoke hearts
marinated sun-dried tomatoes
chicken stock
lemon juice
salt and freshly cracked black pepper
fresh spinach
heavy cream
shredded Asiago or Parmesan cheese

Directions

Sauté the Aromatics
I start by heating olive oil in a large pot over medium heat. Then I add the diced celery, onion, minced garlic, and a pinch of red pepper flakes. I cook them for about 5 minutes until everything softens and smells amazing.
Add Artichokes and Tomatoes
Next, I stir in the chopped artichoke hearts and sliced sun-dried tomatoes. They bring a bold, tangy depth to the base of the soup.
Simmer with Broth and Lemon
I pour in the chicken stock and lemon juice, then let everything simmer for around 5 minutes to let the flavors meld.
Add the Spinach
Once the soup is gently bubbling, I toss in the spinach and cook just until it wilts—it only takes a minute or two.
Cream and Seasoning
I stir in the heavy cream and let the soup simmer gently (not boil). Then I season with salt and freshly cracked black pepper to taste.
Finish with Cheese
Once the soup is off the heat, I stir in the shredded Asiago or Parmesan until it’s completely melted and the soup is creamy and cheesy.
Serve
I ladle it into bowls and top with extra cheese and a little more black pepper for garnish. It’s best served warm and fresh.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Make It Vegetarian: I swap the chicken stock for vegetable broth for a fully meatless version.
Add Protein: Sometimes I stir in shredded rotisserie chicken or cooked Italian sausage for a heartier bowl.
Use Kale Instead of Spinach: If I’m out of spinach, I use chopped kale and simmer it a little longer until tender.
Try Different Cheeses: Asiago and Parmesan are perfect, but I’ve also used Pecorino Romano or even a mix of cheeses for more complexity.
Add Pasta or Rice: To make it more filling, I stir in cooked pasta, farro, or rice right before serving.

Storage/Reheating

Storing Leftovers:
I keep leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day.

Freezing:
Since the soup has cream and cheese, it doesn’t freeze perfectly—it can separate a little. If I do freeze it, I reheat it slowly and stir it well to bring it back together.

Reheating:
I reheat the soup on the stovetop over low heat or in the microwave, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I’ve used frozen spinach before. I just thaw it first and squeeze out the excess water before adding it to the soup.

Is there a dairy-free version of this soup?

Absolutely. I swap the heavy cream for full-fat coconut milk or a dairy-free creamer, and I use a vegan cheese or skip the cheese entirely if I want to keep it dairy-free.

Can I make this ahead of time?

Yes. This soup holds up well for a few days in the fridge, and the flavors deepen over time. I just avoid adding the cheese until I’m ready to serve for the best texture.

What’s the best type of sun-dried tomatoes to use?

I like the marinated kind packed in oil—they’re more flavorful and easier to blend into the soup. I slice them thin so they melt into the broth nicely.

Can I blend the soup for a smoother texture?

Definitely. If I’m in the mood for a creamier soup, I blend part or all of it using an immersion blender. I just make sure to blend before adding the cheese.

Conclusion

This Artichoke Spinach Soup with Sun-Dried Tomatoes is one of those recipes I come back to again and again. It’s easy, comforting, and packed with unique, vibrant flavor. Whether I serve it as a light meal or a starter for something bigger, it always hits the spot—and I love how flexible it is. It’s the kind of soup that makes eating vegetables feel indulgent.