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Artichoke Spinach Soup with Sun-Dried Tomatoes

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This Artichoke Spinach Soup with Sun-Dried Tomatoes is a cozy, creamy, flavor-packed dish made with tender artichoke hearts, tangy sun-dried tomatoes, and leafy spinach in a cheesy, silky broth. Perfect for cool nights, it’s ready in under 30 minutes and full of vibrant Mediterranean-inspired flavor.

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

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add celery, onion, garlic, and red pepper flakes. Cook for 5 minutes until softened and fragrant.
  2. Add Artichokes & Tomatoes: Stir in chopped artichoke hearts and sun-dried tomatoes.
  3. Simmer Broth: Pour in chicken stock and lemon juice. Simmer for 5 minutes to blend flavors.
  4. Add Spinach: Stir in spinach and cook until just wilted.
  5. Cream & Seasoning: Add heavy cream, salt, and pepper. Simmer gently (do not boil).
  6. Finish with Cheese: Remove from heat and stir in Asiago or Parmesan until melted and smooth.
  7. Serve: Ladle into bowls and garnish with extra cheese and black pepper if desired.

Notes

  • Use vegetable broth to make it vegetarian.
  • Add rotisserie chicken or cooked sausage for protein.
  • Replace spinach with kale if preferred—simmer longer to tenderize.
  • Use Pecorino Romano or a mix of cheeses for added depth.
  • Blend all or part of the soup for a creamy texture before adding cheese.

Nutrition

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