Name: Lemony Tuscan Artichoke Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tuscan
Ingredients: 3 stalks celery, diced; 1 medium yellow onion, diced; 4 cloves garlic (2 if very large), minced or crushed; 1 cup packed fresh spinach (baby spinach or thinly sliced regular spinach); 14 ounces canned artichoke hearts, drained and chopped (up to 2 cans for more artichokes); 1/2 cup marinated sun-dried tomatoes, sliced; 2 Tbsp extra virgin olive oil; 32 ounces chicken stock or broth; 1 Tbsp lemon juice (from 1/2 lemon); 1/2 cup heavy cream; 1 cup shredded or grated Asiago or Parmesan cheese; Pinch of red pepper flakes; Salt and fresh cracked black pepper to taste

Jump to Recipe· 4.3 from 47 reviews

If you are searching for a soul-warming, vibrant soup that brightens any day, this Lemony Tuscan Artichoke Soup Recipe is the answer. Bursting with fresh lemony zing, tender artichoke hearts, and a touch of creamy indulgence, it’s a harmonious blend of comforting and refreshing flavors. Whether you want a quick weeknight dinner or a simple yet elegant starter for guests, this soup’s unique balance of textures and tastes will win your heart with every spoonful.

Ingredients You’ll Need

A close-up view of a creamy soup in a textured dark bowl filled with light beige broth, layered with chunks of light green artichoke hearts, deep green spinach leaves, and small pieces of dark red sun-dried tomatoes. The surface of the soup is speckled with ground black pepper and other fine seasonings, creating a visually rich texture. The bowl is set against a white marbled background, enhancing the colors and textures of the soup. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Lemony Tuscan Artichoke Soup Recipe lies in its straightforward ingredients that each play a crucial role. From the rich olive oil that starts the flavor base, to the vibrant spinach that adds freshness and color, every component brings something special to your bowl.

2 Tbsp extra virgin olive oil: The foundation that sautés the veggies and adds earthy richness.
3 stalks celery, diced: Provides subtle crunch and a hint of natural sweetness.
1 medium yellow onion, diced: Offers depth and a gentle caramelized aroma once cooked.
4 cloves garlic (2 if very large), minced or crushed: Injects savory warmth perfect for this soup’s Tuscan soul.
Pinch red pepper flakes: Adds a whisper of heat without overpowering the delicate flavors.
14 ounces canned artichoke hearts, drained and chopped: Tender and slightly nutty, the star ingredient bringing that signature artichoke charm.
1/2 cup marinated sun dried tomatoes, sliced: Introduces tangy complexity and a burst of color.
32 ounces chicken stock or broth*: The flavorful liquid base that ties every ingredient together beautifully.
1 Tbsp lemon juice (1/2 lemon): The bright lemony twist that lifts the entire soup, giving it that fresh Tuscan vibe.
Salt and fresh cracked black pepper: Essential seasonings to enhance and balance all the flavors.
1 cup packed fresh spinach: Adds vibrancy, nutrition, and subtle earthiness.
1/2 cup heavy cream: A touch of indulgent creaminess that smooths and enriches the soup.
1 cup shredded or grated Asiago or Parmesan cheese: Cheese for savory depth and a lovely finish.

How to Make Lemony Tuscan Artichoke Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating the extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and a pinch of red pepper flakes. Stir frequently for about 5 minutes until the vegetables soften and release their fragrant aromas. This base creates a wonderful flavor foundation, gently awakening your senses with that classic Tuscan charm.

Step 2: Add Artichokes, Tomatoes, and Broth

Next, toss in the chopped canned artichoke hearts and marinated sun dried tomatoes. Pour in the chicken stock and stir everything together. Add the freshly squeezed lemon juice to brighten the mixture. Bring the soup to a gentle simmer, then let it cook for 5 more minutes. This step melds the vibrant ingredients so their flavors develop a rich, comforting harmony.

Step 3: Incorporate Spinach and Cream

Stir the fresh spinach into the pot, letting it wilt slightly, which adds a lovely sea-green color and fresh notes. Pour in the heavy cream, stirring well. Bring the soup back to a low simmer. Season with salt and freshly cracked black pepper according to taste. The cream balances the acidity from the lemon and sun dried tomatoes, lending a silky mouthfeel to the soup.

Step 4: Finish with Cheese

Remove the soup from heat and gently stir in the grated Asiago or Parmesan cheese. This final flourish adds a nutty richness and irresistible savory edge. Serve the soup immediately, optionally topped with an extra sprinkle of cheese and some fresh black pepper for that perfect finish.

How to Serve Lemony Tuscan Artichoke Soup Recipe

A close-up of a white bowl filled with creamy soup that has a light yellow color. Floating on top are several pieces of light green artichoke hearts with visible layered texture, dark green spinach leaves, and small pieces of sun-dried tomatoes that add red color. The surface is sprinkled with coarse black pepper and some small light granules, possibly cheese or seeds. The bowl sits on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Lemony Tuscan Artichoke Soup Recipe, consider garnishing with a few extra shavings of Asiago or Parmesan. A drizzle of high-quality extra virgin olive oil or a scattering of freshly chopped herbs like parsley or basil can add beautiful color and freshness to your bowl.

Side Dishes

This soup pairs beautifully with crispy garlic bread or Parmesan crostini. The crunchy texture complements the creamy soup perfectly and makes the meal more satisfying. For a lighter option, a crisp arugula salad dressed with lemon vinaigrette echoes those same bright citrus notes.

Creative Ways to Present

Serve the soup in rustic ceramic bowls for an authentic Tuscan feel. For a fun twist, try hollowing out small sourdough boules and serving the soup inside the bread bowls. It’s as charming as it is tasty, combining texture and flavor in one cozy presentation.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Lemony Tuscan Artichoke Soup Recipe in an airtight container in the refrigerator for up to four days. The flavors tend to deepen overnight, making your next meal even more delightful.

Freezing

This soup freezes wonderfully if you omit the heavy cream before freezing. Transfer the cooled soup to freezer-safe containers and freeze for up to three months. When ready, thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often. If the soup feels too thick, add a splash of stock or water to loosen it up. After reheating, stir in the heavy cream and cheese for that fresh, velvety finish.

FAQs

Can I use fresh artichokes instead of canned?

Absolutely! Fresh artichokes offer exceptional flavor. Just be sure to trim and cook them properly before adding to your soup. While canned artichokes provide convenience, fresh will truly elevate the dish.

Is it possible to make this soup vegetarian?

Yes! Simply substitute the chicken stock with a good quality vegetable broth. The soup will still have amazing depth thanks to the artichokes, sun dried tomatoes, and cheese.

How tangy should the lemon flavor be?

The lemon juice adds a bright, fresh note without overpowering the other flavors. Start with half a lemon’s juice and adjust to your taste. If it feels too tart, a touch of honey or extra cream can help balance it out.

Can I make this soup vegan?

To keep it vegan, use vegetable broth and replace the heavy cream with coconut milk or a cashew cream. Choose a vegan cheese alternative or skip the cheese entirely while still enjoying a rich and flavorful soup.

What if I prefer a thicker or creamier texture?

For a creamier consistency, blend all or half the soup until smooth and then stir in cream or your preferred dairy substitute. Adding a small potato or white beans before simmering also boosts thickness naturally.

Final Thoughts

This Lemony Tuscan Artichoke Soup Recipe is a little bowl of sunshine that brings warmth, zest, and comfort into your kitchen with every serving. It’s easy to make, versatile, and absolutely delicious—a perfect recipe to have on hand whenever you want to impress friends or simply treat yourself. I hope you’ll dive into making this soup soon and enjoy how beautifully it comes together.