Spinach Artichoke Soup Recipe

A rich, creamy, and comforting spinach artichoke soup made with fresh spinach, artichoke hearts, cream cheese, and parmesan — ready in 30 minutes for a cozy weeknight meal.

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Course: Main Course, Soup

Cuisine: American, Comfort Food

Prep Time: 10

Cook Time: 20

Resting Time: 5

Total Time: 35

Servings: cups

Calories: 290kcal

Cost: $12

Equipment

1 Large stainless steel pot or Dutch oven For even heat distribution
1 Immersion blender Optional; for a creamier texture
1 Cutting board and chef’s knife For prepping vegetables
1 Wooden spoon or silicone spatula For stirring without scratching the pot
1 Measuring cups and spoons To ensure accuracy
1 Fine-mesh strainer For washing spinach thoroughly
1 Cheese grater For fresh parmesan

Ingredients

5 cups Fresh spinach leaves Washed and roughly chopped
2 cans (14 oz each) Marinated artichoke hearts Drained and chopped
1 medium Onion Diced
4 cloves Garlic Minced
8 oz Cream cheese Softened
1 cup Heavy cream Adds velvety texture
1 cup Parmesan cheese Freshly grated
4 cups Vegetable broth Soup base
Salt To taste
Black pepper To taste
1 teaspoon Garlic powder Adds depth of flavor
½ teaspoon Red pepper flakes Optional; for a slight kick
1 tablespoon Lemon juice Brightens the flavor

Instructions

Wash and chop spinach, drain and chop artichoke hearts, dice onion, and mince garlic.
Sauté onion in olive oil or butter until soft, add garlic and cook briefly.
Pour in vegetable broth and stir.
Add cubed cream cheese and stir until melted, then add heavy cream.
Add chopped artichokes and cook for 2 minutes.
Stir in spinach gradually until wilted.
Add parmesan, season with salt, pepper, garlic powder, and lemon juice.
Let rest 5 minutes before serving for best flavor.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition