Ingredients
Scale
- 2 Tbsp 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 Tbsp lemon juice (from 1/2 lemon)
- salt and fresh cracked black pepper
- 1 cup packed fresh spinach
- 1/2 cup heavy cream
- 1 cup shredded or grated Asiago or Parmesan cheese
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté diced celery, onion, garlic, and red pepper flakes until softened (about 5 minutes).
- Add chopped artichokes, sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer for 5 minutes.
- Stir in fresh spinach until wilted, then add heavy cream and season with salt and pepper.
- Remove from heat and mix in shredded cheese until melted. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg