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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/creamy-spinach-artichoke-soup-recipe/