Experience the Italian countryside with this creamy, delicious, and convenient Tuscan artichoke soup (with canned artichokes).
– 2 Tbsp extra virgin olive oil – 3 stalks celery, diced – 1 medium yellow onion, diced – 4 cloves garlic (2 if very large) minced or crushed – 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, sliced – 32 ounces chicken stock or broth* – 1 Tbsp lemon juice (1/2 lemon) – 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
Sauté celery, onion, garlic, and red pepper flakes in olive oil in a large soup pot or Dutch oven for 5 minutes to soften, stirring constantly.
Add artichokes, sun-dried tomatoes, chicken stock, and lemon juice to the pan. Continue simmering for 5 minutes.
Add the cream after you've stirred the spinach into the soup. Put it back to a low boil. To taste, add salt and freshly ground pepper.
Remove from heat and stir in the cheese. Serve with extra cheese and cracked fresh pepper on top.