Description

A rich and creamy spinach and artichoke soup that’s easy to make on the stovetop. This flavorful recipe combines sautéed onions, garlic, tender artichoke hearts, and fresh spinach with a velvety blend of cream cheese, heavy cream, and Parmesan cheese. Perfect as a comforting appetizer or light meal, it can be customized with added protein or paired with crusty bread.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 (14-ounce) can artichoke hearts, drained and chopped
4 cups fresh spinach (or 1 cup frozen, thawed and drained)
4 cups low-sodium chicken or vegetable broth

Dairy

1 cup heavy cream
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese

Seasonings & Garnish

1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: red pepper flakes or croutons for garnish

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Cook Vegetables: Add the chopped artichoke hearts and fresh spinach to the pot. Sauté for 2–3 minutes until the spinach is wilted and the vegetables are heated through.
Add Broth and Simmer: Pour in the low-sodium chicken or vegetable broth and bring the mixture to a gentle simmer over medium heat.
Incorporate Cream Cheese: Reduce the heat to low and stir in the softened cream cheese, whisking constantly until it melts smoothly into the soup base.
Finish with Cream and Cheese: Add the heavy cream, grated Parmesan, salt, and black pepper. Stir well and simmer gently for 5–7 minutes, stirring occasionally until the soup thickens to a creamy consistency.
Blend (Optional): For a smoother texture, use an immersion blender directly in the pot to puree the soup partially or fully. Alternatively, leave it chunky for more texture.
Serve: Ladle the soup into bowls and garnish with red pepper flakes or croutons if desired. Serve hot and enjoy.

Notes

For a lighter version, substitute half-and-half or milk for the heavy cream.
Add cooked shredded chicken for extra protein.
This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a more filling meal.
You can use frozen spinach if fresh is unavailable, but ensure it is well thawed and drained.
Adjust seasoning to taste if using salted broth or adding extra toppings.