Creamy Spinach Artichoke Soup

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

Instructions​

  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the chopped spinach and artichoke hearts, cooking until the spinach is wilted.
  • Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
  • Lower the heat and stir in the heavy cream and Parmesan cheese. Continue cooking, stirring occasionally, until the cheese is melted and the soup has a creamy texture.
  • Season with salt, pepper, and red pepper flakes, if desired.
  • Serve warm, garnished with extra Parmesan or fresh herbs if preferred.
 
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