Tuscan Artichoke Soup
Easy Tuscan artichoke soup captures the essence of the Italian countryside ~ it's creamy, comforting, and convenient ... Easy Tuscan artichoke soup captures the essence of the Italian countryside ~ it's creamy, comforting, and convenient (we use canned artichokes!)
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 stalks celery
- 1 medium yellow onion
- 4 cloves garlic (2 if very large) minced or crushed
- 1 pinch red pepper flakes
- 14 ounces canned artichoke hearts drained and chopped. Use up to 2 cans if you prefer more artichokes in your soup.
- 1/2 cup marinated sun dried tomatoes
- 32 ounces chicken stock or broth*
- 1 Tbsp lemon juice (1/2 lemon)
- 1 salt and fresh cracked black pepper
- 1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
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Directions
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1
Heat the olive oil in a large soup pot or Dutch oven and saute the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.
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2
Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.
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3
Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.
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4
Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.
More Details
Source
https://theviewfromgreatisland.com/lemony-tuscan-artichoke-soup/#wprm-recipe-container-190586
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