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Creamy Lemony Tuscan

Creamy Lemony Tuscan
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Restaurant-quality soup ready in 30 minutes. Tender artichokes, sun-dried tomatoes, and fresh spinach in rich, creamy lemony broth with Asiago cheese.

Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced or crushed
  • Pinch red pepper flakes
  • 14 ounces canned artichoke hearts, drained and chopped
  • 1/2 cup marinated sun-dried tomatoes, sliced
  • 32 ounces chicken stock or broth
  • 1 tablespoon lemon juice
  • Salt to taste
  • Fresh cracked black pepper to taste
  • 1 cup packed fresh spinach
  • 1/2 cup heavy cream
  • 1 cup shredded or grated Asiago or Parmesan cheese

Instructions

  1. Heat olive oil in large soup pot or Dutch oven over medium heat until shimmering.
  2. Add celery, onion, garlic, and red pepper flakes. Sauté for 5 minutes, stirring often, until celery softens and onions turn translucent.
  3. Stir in chopped artichoke hearts and sun-dried tomatoes. Pour in chicken stock and lemon juice, stirring to combine.
  4. Bring to gentle simmer and cook for 5 minutes to meld flavors.
  5. Add fresh spinach and pour in heavy cream. Stir until spinach wilts and bring back to simmer.
  6. Season with salt and freshly cracked black pepper to taste.
  7. Turn off heat and stir in Asiago or Parmesan cheese until completely melted and smooth.
  8. Serve warm, garnished with extra cheese and fresh cracked pepper.

Notes

  • For vegetarian version, swap chicken broth for vegetable stock.
  • Fresh lemon juice tastes better than bottled. Use sun-dried tomatoes packed in oil for more flavor.
  • Can add herbs like thyme or basil for extra depth. Spicy sausage adds kick if desired.
  • Leftovers keep 3 days refrigerated. Add splash of broth when reheating if too thick.

Nutrition

Find it online: https://www.benefitiany.com/creamy-lemony-tuscan/