Tuscan Creamy Artichoke Soup Recipe Is Lemony & So Refreshing (30 Minutes) by Jan Mostrom

I'm always on the lookout for great meals that can be ready in 30 minutes or less. This creamy Tuscan lemon artichoke soup recipe is so refreshing. This vegetarian soup recipe comes together so easily, you might just want to make it over and over again. Plus, check out the health benefits of artichokes and the health benefits of lemon. 

To make this Italian-inspired soup, you'll need this easy list of ingredients: olive oil, celery, onion, garlic, crushed red pepper flakes, canned artichoke hearts (read about the health benefits of artichokes), sundried tomatoes, chicken broth, a lemon, fresh spinach (read about the health benefits of leafy greens), heavy cream and either Asiago or Parmesan cheese (or both!). This gluten-free and high-protein soup cooks up quickly on the stovetop in just about 15 minutes. Read about the health benefits of protein.

Photo credit: under license from BigStock

Serve this easy lemony artichoke Tuscan soup for lunch or dinner with bread and/or a salad. So quick and so good, and a great addition to a Mediterranean diet.

Cuisine: Italian / Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 stalks celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic (or 2 if very large), minced or crushed
• pinch of crushed red pepper flakes
• 28 ounces (1 can) artichoke hearts (or 2 14-ounce cans), drained and chopped
• 1/2 cup marinated sundried tomatoes, sliced
• 32 ounces chicken broth
• juice from 1 small lemon (about 2 1/2 tablespoons)
• 3 cups packed fresh spinach, roughly chopped
• 1/2 cup heavy cream
• 1 cup shredded Asiago or Parmesan cheese

Here's how to make it: 

1. Place a large soup pot on the cooktop over medium heat. Add the oil, onion, celery and crushed red pepper flakes. Cook for about 5 minutes or until soft. Add the garlic and cook for an additional minute.
   
2. Add the tomatoes, chicken broth, artichokes and lemon juice. Bring to a simmer and stir occasionally for another 5 minutes.
   
3. Add the spinach.
   
4. Add the cream. Bring back to a simmer. Taste and add salt and pepper to your taste preference. (You can use half and half instead of heavy cream for a lighter soup.)
   
5. Ladle soup into bowls add a twist of fresh pepper and grated fresh Parmesan or Asiago on top. Store any leftover soup in an airtight food container in the refrigerator.
   

Photo credit (all photos above): Jan Mostrom

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