Bright, creamy, and packed with Mediterranean flavor, this Lemony Tuscan Artichoke Soup brings warmth and elegance to your dinner table. Featuring tender artichoke hearts, white beans, Tuscan herbs, fresh spinach, and a generous squeeze of lemon, this rustic Italian-inspired soup is hearty yet refreshing. The broth is rich but not heavy, and the balance of garlic, onions, parmesan, and a touch of cream creates a layered flavor that’s both comforting and vibrant. Whether you serve it with crusty bread or as part of a Tuscan-style meal, this soup is perfect for cozy winter nights or spring gatherings alike.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup chopped sun-dried tomatoes
- 6 cups vegetable broth (or chicken broth)
- Juice and zest of 1 large lemon
- 3 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 1/3 cup heavy cream (optional)
- Fresh basil or parsley for garnish
Preparation
Step 1: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté for 4–5 minutes until softened and translucent.
Step 2: Stir in minced garlic, crushed red pepper flakes (if using), dried oregano, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
Step 3: Add chopped artichoke hearts, cannellini beans, and sun-dried tomatoes. Stir to combine and cook for another 2–3 minutes.
Step 4: Pour in the broth and bring the mixture to a boil. Reduce heat and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to meld.
Step 5: Stir in lemon juice and zest, spinach, and parmesan cheese. Let the spinach wilt completely, about 2–3 minutes.
Step 6: If desired, add heavy cream to create a richer, creamier texture. Taste and adjust seasoning if needed.
Step 7: Ladle into bowls and garnish with fresh basil or parsley. Serve hot with bread on the side.
Variations
- Use kale instead of spinach for a heartier green
- Add shredded rotisserie chicken for extra protein
- Replace cannellini beans with chickpeas or navy beans
- Stir in cooked orzo pasta or farro for more texture
- Top with a dollop of pesto for an herbal twist
- Add sliced mushrooms for a deeper umami flavor
- Make it vegan by skipping the cream and using plant-based parmesan
Cooking Notes
- Use marinated artichoke hearts for extra flavor, but rinse slightly if too oily
- Add broth gradually if you prefer a thicker soup base
- Adjust lemon to taste , start with half if you’re unsure
- Parmesan can be replaced with pecorino romano for sharper flavor
- Cream is optional , the soup is naturally creamy from the beans
- A squeeze of lemon right before serving brightens the whole dish
Serving Suggestions
- Serve with warm crusty Italian bread
- Pair with a mixed green salad with balsamic vinaigrette
- Top with extra parmesan and cracked black pepper
- Add garlic bread or focaccia on the side
- Enjoy as a starter before grilled chicken or fish
- Serve with a light white wine like Pinot Grigio or Sauvignon Blanc
Tips
- Mash a few beans in the pot for a thicker consistency
- Prep all your veggies ahead to make the cooking seamless
- Keep leftovers in the fridge for up to 4 days
- Reheat gently on the stove; add extra broth if it thickens too much
- Freeze in batches for up to 2 months , skip the cream before freezing
- Always zest your lemon before juicing it to make it easier
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (per serving – makes 6 servings)
- Calories: 260
- Protein: 10g
- Fat: 14g
- Carbohydrates: 23g
- Fiber: 7g
- Sodium: 670mg
FAQs
Can I use frozen artichokes instead of canned?
- Yes. Thaw and drain frozen artichoke hearts before chopping.
Is it gluten-free?
- Yes, this soup is naturally gluten-free.
Can I use fresh tomatoes instead of sun-dried?
- Yes, use 1 cup chopped fresh tomatoes for a lighter version.
What can I substitute for cream?
- Try half-and-half, coconut milk, or cashew cream.
Can I make it in the slow cooker?
- Yes, cook all ingredients on low for 4–5 hours, then add spinach and cream at the end.
Conclusion
Lemony Tuscan Artichoke Soup is the kind of recipe that bridges comfort and elegance. With each spoonful, you get tender artichoke hearts, creamy beans, savory herbs, bright lemon, and that subtle earthiness from sun-dried tomatoes and spinach. It’s a great choice for those who want something nutritious, filling, and deeply satisfying without being heavy. Whether you’re making it on a busy weeknight or serving it to friends with wine and bread, it brings a little piece of Tuscany to your kitchen. It’s a recipe you’ll return to again and again.