Name: Lemony Tuscan Artichoke Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tuscan
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (14-ounce) can artichoke hearts, drained and chopped; 1 (15-ounce) can cannellini beans, drained and rinsed; 4 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 bay leaf; Zest of 1 lemon; Juice of 1 lemon; Salt and pepper, to taste; 2 cups fresh spinach; Optional: Fresh parsley and vegan parmesan for garnish

Why You’ll Love Lemony Tuscan Artichoke Soup Recipe

The combination of artichokes and lemon creates a flavorful contrast: nutty and earthy notes balanced by bright citrus.
You can enjoy the soup creamy and smooth or chunky and rustic, depending on your mood or occasion.
It’s versatile — vegetarian by default, but easy to adapt (vegan, dairy-free, or protein-enhanced).
It works as a light lunch, a cozy dinner, or an elegant starter when you’re serving company.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
celery, diced
medium yellow onion, diced
garlic cloves, minced or crushed
pinch red pepper flakes
canned artichoke hearts, drained and chopped
marinated sun-dried tomatoes, sliced
chicken or vegetable stock/broth
fresh lemon juice
salt and fresh cracked black pepper
fresh spinach (or baby spinach)
heavy cream (optional, for creamier version)
shredded or grated Asiago or Parmesan cheese

Directions

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the celery, onion, garlic, and red pepper flakes. Sauté for about 5 minutes until softened.
Add the drained and chopped artichoke hearts and the sun-dried tomatoes to the pot. Pour in the broth and lemon juice. Bring to a simmer and let it cook for about 5 minutes.
Stir in the fresh spinach. Add the cream if using, bring back to a gentle simmer, and season with salt and pepper to taste.
Remove from heat and stir in the cheese. Serve hot, optionally garnished with more cheese and a sprinkle of black pepper. Pair with crusty bread or a fresh salad for a complete meal.

Servings and timing

This recipe yields approximately 4 to 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: about 45 minutes

Variations

For a lighter version, omit the cream and enjoy a broth-based soup with vibrant lemon and herbs.
To keep it vegan or dairy-free: use vegetable broth, substitute cream with coconut milk or another plant-based milk, and skip the cheese or use nutritional yeast.
Add protein with cooked white beans, shredded chicken, or seafood like shrimp or flaky fish.
Change the texture by leaving it chunky or blending it smooth with an immersion blender or standard blender.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: do so before adding any cream. Freeze in freezer-safe containers for up to 2–3 months.
Reheat on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened. You can also brighten the flavor with a little fresh lemon juice or herbs during reheating.

FAQs

What type of artichokes should I use?

Canned artichoke hearts are the most convenient, but frozen or fresh can also be used if prepared properly.

Can I make the soup completely vegan?

Yes. Use vegetable broth, substitute the cream with a plant-based milk, and skip the cheese or replace it with a vegan option like nutritional yeast.

How can I change the texture: creamy vs chunky?

For a creamy soup, purée with a blender. For a rustic feel, skip blending and enjoy the texture of chopped artichokes and vegetables.

Can I make the soup without cream?

Yes. The soup is still rich and flavorful without cream, thanks to the broth, vegetables, and lemon juice.

Can I add more protein to make it a full meal?

Absolutely. Stir in white beans, shredded rotisserie chicken, or seafood to turn it into a protein-packed main dish.

Is this soup suitable for a gluten-free diet?

Yes, just ensure that your broth is certified gluten-free and avoid any gluten-containing garnishes.

How do I prevent the soup from becoming too sour because of the lemon?

Add lemon juice gradually and taste as you go. If it becomes too tart, balance with a small amount of sugar, extra broth, or a splash of cream.

Can I store leftovers? How well does it keep?

Leftovers keep well in the refrigerator for up to 4 days. For longer storage, freeze the soup (before adding cream) for up to 3 months.

What’s the best way to reheat leftover soup?

Reheat on the stovetop over low-medium heat, stirring occasionally. If frozen, thaw in the fridge overnight before reheating.

What can I serve with this soup?

Great side options include crusty bread, focaccia, garlic bread, or a fresh green salad with lemon vinaigrette.

Conclusion

Lemony Tuscan Artichoke Soup is a delicious blend of simple yet bold ingredients that make it a standout dish in any season. Whether you prefer it creamy or brothy, vegan or protein-filled, this soup is endlessly adaptable. Serve it as a cozy dinner or an elegant appetizer — once you’ve tried it, it’s bound to earn a regular spot in your kitchen rotation.