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Creamy Tuscan Lemon Artichoke Soup Recipe

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3.9 from 11 reviews

This Creamy Tuscan Lemon Artichoke Soup is a comforting and flavorful dish featuring tender cannellini beans, artichokes, sun-dried tomatoes, and fresh baby spinach in a rich, lemon-infused creamy broth. Perfect for a quick yet hearty meal, this soup balances savory vegetables and a hint of spice with the bright zestiness of lemon and the smoothness of heavy cream.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 garlic cloves, minced
  • 1/2 teaspoon red chili flakes
  • 3 cups fresh baby spinach

Canned & Jarred Goods

  • 14 ounces canned cannellini beans (with liquid)
  • 14 ounces canned quartered artichokes (drained)
  • 1/2 cup chopped sun-dried tomatoes

Liquids & Dairy

  • 3 cups chicken or vegetable broth
  • 1 tablespoon lemon juice
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan

Seasonings

  • Freshly cracked black pepper, to taste
  • Salt, to taste

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, sautéing until the vegetables soften, approximately 5 to 6 minutes. Then add minced garlic and red chili flakes, cooking for an additional 30 seconds to release their aroma.
  2. Add Main Ingredients and Simmer: Stir in the cannellini beans with their liquid, drained artichokes, chopped sun-dried tomatoes, chicken or vegetable broth, and lemon juice. Season with salt and freshly cracked black pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes to meld the flavors.
  3. Finish Soup: Add the fresh baby spinach and heavy cream to the pot, stirring thoroughly to combine. Continue to simmer for 2 to 3 more minutes until the spinach is tender and the soup is heated through. Taste and adjust seasoning if necessary.
  4. Serve: Ladle the soup into bowls, sprinkle grated parmesan on top, and finish with freshly cracked black pepper. Serve hot for a comforting meal.

Notes

  • For a vegan version, substitute heavy cream with coconut cream and omit parmesan or use a vegan Parmesan alternative.
  • Use vegetable broth to keep the soup vegetarian or vegan-friendly.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adjust the amount of red chili flakes to control the heat level.
  • If you prefer a thicker soup, blend part of the soup before adding spinach and cream.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan/Italian
  • Diet: Low Fat

Find it online: https://monicarecipes.com/creamy-tuscan-lemon-artichoke-soup-recipe/