Creamy Spinach Artichoke Soup Recipe

Introduction

This creamy spinach artichoke soup combines tender tortellini, fresh spinach, and flavorful artichoke hearts in a rich, comforting broth. It’s a perfect dish for chilly days or whenever you crave a warm, cheesy meal with a touch of elegance.

Ingredients

• 2 tablespoons butter
• 1 small onion, diced small
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup flour
• 6 cups vegetable broth
• 1 (12-ounce) package Barilla Collezione Three Cheese Tortellini
• 1 (14-ounce) can quartered artichoke hearts, well drained and roughly chopped
• 2 cups lightly packed spinach, chopped
• 1/2 cup heavy cream
• Shredded Parmesan cheese, for serving
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Melt butter in a large pot over medium heat.
2. Step 2: Add diced onion to the pot. Season with salt and pepper, then sauté until softened and lightly browned, about 10 minutes.
3. Step 3: Stir in minced garlic and crushed red pepper flakes (if using); cook until fragrant, about 30 seconds.
4. Step 4: Mix flour into the pot and cook for 2 minutes, stirring constantly to form a roux.
5. Step 5: Slowly whisk in the vegetable broth. Bring the mixture to a boil.
6. Step 6: Add the tortellini to the pot; cook, stirring occasionally, until almost al dente, about 7 to 8 minutes.
7. Step 7: Stir in the chopped artichoke hearts and spinach.
8. Step 8: When the spinach is wilted, add heavy cream and mix well. Avoid boiling after adding the cream.
9. Step 9: Remove the soup from heat and adjust seasoning with salt and pepper to taste.
10. Step 10: Serve the soup hot, sprinkled generously with shredded Parmesan cheese. Enjoy!

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut cream or a cashew cream.
• Add a handful of fresh basil or thyme for an extra layer of herbal flavor.
• Use fresh tortellini if available for a lighter texture.
• If you prefer a thicker soup, use less broth or add more flour in step 4.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Add a splash of broth or cream if the soup has thickened too much in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and refrigerate it. Reheat gently before serving to maintain the creamy texture.

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and drain frozen spinach thoroughly to avoid excess liquid in the soup.

Creamy Spinach Artichoke Soup Recipe

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★★★★★

4.7 from 140 reviews

This creamy spinach artichoke soup combines tender tortellini, flavorful artichoke hearts, fresh spinach, and a rich, cheesy broth for a comforting and delicious meal. Perfect for cozy evenings, this soup is easily prepared on the stovetop and delivers a satisfying blend of textures and flavors.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons butter
• 1 small onion, diced small
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup flour
• 6 cups vegetable broth
• 1 (12-ounce) package Barilla Collezione Three Cheese Tortellini
• 1 (14-ounce) can quartered artichoke hearts, well drained and roughly chopped
• 2 cups lightly packed spinach, chopped
• 1/2 cup heavy cream
• Shredded Parmesan cheese, for serving
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare the Base: Melt butter in a large pot over medium heat to create the flavorful base for the soup.
2. Sauté Onions: Add the diced onion to the pot, season with salt and pepper, and sauté until the onions are softened and lightly browned, approximately 10 minutes.
3. Add Garlic and Pepper Flakes: Stir in the minced garlic and crushed red pepper flakes (if using) and cook until fragrant, about 30 seconds, to develop the aromatic flavors.
4. Create the Roux: Mix the flour into the pot with the onion and garlic, cooking for 2 minutes while stirring constantly to remove the raw flour taste and thicken the soup.
5. Add Broth: Slowly whisk in the vegetable broth, ensuring no lumps form. Bring the mixture to a boil to activate the thickening process.
6. Cook Tortellini: Add the tortellini to the boiling broth and cook, stirring occasionally, until the tortellini are almost al dente, about 7 to 8 minutes.
7. Add Vegetables: Stir in the chopped artichoke hearts and spinach. Continue cooking until the spinach wilts and softens.
8. Add Cream: Pour in the heavy cream and mix well, taking care not to bring the soup back to a boil to prevent curdling.
9. Season Soup: Remove the soup from heat and adjust salt and pepper to taste, ensuring a balanced flavor.
10. Serve: Ladle the soup into bowls and sprinkle generously with shredded Parmesan cheese. Serve hot and enjoy!

Notes

• Use fresh or frozen spinach if fresh is unavailable, but ensure it is well drained if frozen.
• For a spicier kick, increase the crushed red pepper flakes to your taste.
• Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
• Do not boil the soup after adding heavy cream to prevent curdling and maintain a smooth texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Keywords: spinach artichoke soup, creamy soup, tortellini soup, vegetarian soup, Italian soup recipe, easy stovetop soup