Lemony Tuscan Artichoke Soup Recipe

Introduction

This Lemony Tuscan Artichoke Soup is a bright and comforting dish perfect for any season. With tender artichokes, fresh lemon, and hearty potatoes, it offers a delicious way to enjoy a healthy, flavorful meal in under an hour.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 2 cans (14 oz each) artichoke hearts, drained and quartered
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried thyme
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup kale, chopped
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for garnish (optional)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Season the mixture with salt, black pepper, and red pepper flakes, stirring well to combine.
4. Step 4: Add the drained artichoke hearts and diced potato to the pot, stirring to mix everything together.
5. Step 5: Pour in the vegetable broth and water, then add the dried thyme. Bring the mixture to a boil.
6. Step 6: Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the potato is tender.
7. Step 7: Stir in the lemon zest and fresh lemon juice, then add the chopped kale. Cook for another 5 minutes until the kale is wilted.
8. Step 8: Taste the soup and adjust seasoning if needed, then stir in the fresh parsley.
9. Step 9: Serve the soup hot, garnished with grated Parmesan cheese if desired.

Tips & Variations

• For a creamier texture, blend a portion of the soup before adding the kale.
• Substitute kale with spinach or Swiss chard for a different leafy green flavor.
• Add a splash of white wine before adding the broth for extra depth.
• Use fresh artichokes if available, but be sure to cook them until tender before adding to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water or broth if it thickens too much. This soup does not freeze well due to the lemon juice and kale.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen artichokes for this soup?

Yes, canned artichoke hearts are convenient and work well. If using frozen, thaw and drain them before adding to the soup to avoid excess water.

Is this soup suitable for vegans?

The base soup is vegan if you omit the Parmesan cheese garnish or replace it with a vegan alternative.

Lemony Tuscan Artichoke Soup Recipe

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★★★★★

4.5 from 113 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Lemony Tuscan Artichoke Soup is a comforting and flavorful dish packed with tender artichoke hearts, hearty potatoes, and vibrant kale, all brightened with fresh lemon juice and zest. Perfect for a cozy meal, this soup combines simple ingredients with Italian-inspired herbs and spices to create a light yet satisfying bowl of goodness.

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Ingredients

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Soup Base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Main Ingredients

• 2 cans (14 oz each) artichoke hearts, drained and quartered
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 2 cups water
• 1 tsp dried thyme

Flavor & Greens

• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup kale, chopped
• 1/4 cup fresh parsley, chopped

Optional Garnish

• Grated Parmesan cheese

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Instructions

1. Heat the oil: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, allowing the flavors to develop.
2. Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
3. Season: Sprinkle in the salt, black pepper, and red pepper flakes. Stir well to evenly coat the onion and garlic mixture with the seasonings.
4. Add vegetables: Add the drained and quartered artichoke hearts along with the diced potato to the pot. Stir to combine with the onion mixture.
5. Add liquids and herbs: Pour in the vegetable broth and water, then add the dried thyme. Raise the heat to bring the mixture to a boil.
6. Simmer soup: Once boiling, reduce heat to low and cover the pot. Let the soup simmer gently for about 20 minutes until the potatoes are tender.
7. Add lemon and greens: Stir in the lemon zest and fresh lemon juice for a bright, tangy flavor. Then add the chopped kale and cook for another 5 minutes, allowing the kale to wilt.
8. Finish and adjust: Taste the soup and adjust seasoning if needed. Stir in the fresh parsley for added freshness.
9. Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired. Enjoy the comforting flavors of this Tuscan-inspired soup.

Notes

• Use fresh lemon zest and juice for the best bright citrus flavor.
• For a creamier texture, partially blend the soup before adding the kale.
• Parmesan cheese garnish is optional, omit for a vegan version.
• Adjust red pepper flakes to control the heat level according to your preference.
• Leftovers keep well in the refrigerator for up to 3 days or can be frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan, Italian

Keywords: artichoke soup, Tuscan soup, lemon soup, kale soup, vegetarian soup, Italian soup