Lemony Tuscan Artichoke Soup Recipe Is On the Table in 30 Minutes by Jan Mostrom

Lemony Tuscan Artichoke Soup Recipe Is On the Table in 30 Minutes

More and more, I'm looking for great meals that can be ready in 30 minutes or less. This warm Tuscan artichoke soup recipe with lemon undertones hits just the spot for the cooler fall nights we're experiencing. This vegetarian soup recipe comes together so easily, you might just want to make it over and over again!

To make this Italian-inspired soup, you will need this easy shopping list of ingredients: olive oil, celery, onion, garlic, crushed red pepper flakes, canned artichoke hearts, sundried tomatoes, chicken broth, lemons, fresh spinach, heavy cream and either Asiago or Parmesan cheese (or both!). This gluten-free soup cooks up quickly on the stovetop, in just about 15 minutes.

Serve this easy lemony artichoke Tuscan soup for lunch or dinner with bread and/or a salad. So quick and so good!

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


  • 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
  • 1 can (28 ounces) 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
  • 3 cups packed fresh spinach, roughly chopped
  • 1/2 cup heavy cream
  • 1 cup shredded Asiago or Parmesan cheese

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Recipe Notes

  • You can use half and half instead of heavy cream for a lighter soup.
  • Store any leftover soup in an airtight food container.

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 juice from the lemon. 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.
  5. Ladle soup into bowls add a twist of fresh pepper and grated fresh Parmesan or Asiago on top.

Nutrition Facts Per Serving

Calories: 245

Total Fat: 13.4g

Saturated Fat: 5.9g

Cholesterol: 27mg

Sodium: 844mg

Total Carbohydrate: 17.7g

Dietary Fiber: 6.4g

Total Sugars: 8.4g

Protein: 13.7g

Vitamin D: 5mcg

Calcium: 210mg

Iron: 5mg

Potassium: 299mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I can seriously almost taste this refreshing soup from here, Jan Mostrom . I love this recipe and will be making it soon!

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