Description
A deliciously creamy soup featuring spinach, artichokes, and sun-dried tomatoes.
Ingredients
Scale
- 2 Tbsp EXTRA VIRGIN OLIVE OIL
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or crushed
- 1 pinch red pepper flakes
- 14 ounces canned artichoke hearts, drained and chopped
- 1/2 cup marinated sun dried tomatoes, sliced
- 32 ounces chicken stock or broth
- 1 Tbsp lemon juice
- salt and fresh cracked black pepper, to taste
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes until softened.
- Stir in the artichokes, sun-dried tomatoes, chicken stock, and lemon juice, and bring to a simmer for 5 minutes.
- Add in the spinach until wilted, then add the heavy cream and simmer gently.
- Remove from the heat, stir in the cheese and reserve some for garnishing.
- Ladle the soup into bowls, garnish with extra cheese and cracked pepper, and serve.
Notes
- This soup can be made ahead of time and reheated before serving.
- Consider adding more vegetables or spices according to your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg