If you’re looking for a dish that’s both hearty and packed with flavor, this Italian Artichoke Soup is just what you need. With tender artichoke hearts, a savory broth, and Italian herbs, this soup is the epitome of comfort food. Whether served with crusty bread or as a first course, it’s sure to be a crowd-pleaser.
Let’s ladle up some warmth and flavor!
Italian Artichoke Soup
Make this Italian Artichoke Soup! A cozy, hearty soup with tender artichokes, aromatic herbs, and a hint of Parmesan for a deliciously comforting meal.
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 cups canned or frozen artichoke hearts chopped
- 1 medium potato peeled and diced
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine optional
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream optional, for creaminess
For Garnish
- Fresh parsley chopped
- Extra grated Parmesan
- A drizzle of olive oil
Optional Add-Ins
- 1/2 cup cooked cannellini beans for added protein
- 1/2 cup spinach or kale for extra greens
Substitutions
- Dairy-Free: Omit the Parmesan and cream or use a plant-based alternative.
- Low-Carb: Skip the potato or replace with cauliflower.
Instructions
Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the Vegetables and Seasoning
- Stir in the chopped artichoke hearts and diced potato.
- Add the oregano, thyme, crushed red pepper flakes (if using), and a pinch of salt and pepper.
- Cook for 2-3 minutes.
Deglaze and Simmer
- Pour in the white wine (if using) and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- Add the broth and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Blend (Optional)
- For a smoother soup, use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Alternatively, transfer half of the soup to a blender, purée, and return it to the pot.
Finish the Soup
- Stir in the grated Parmesan cheese and heavy cream (if using).
- Adjust the seasoning with additional salt and pepper, if needed.
- Cook for 2 more minutes to warm through.
Serve
- Ladle the soup into bowls and garnish with fresh parsley, extra Parmesan, and a drizzle of olive oil.
- Serve with crusty bread or garlic toasts for dipping.
Notes
Nutritional Information (Per Serving):
- Calories: 180-220
- Carbohydrates: 20g
- Protein: 6g
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 600mg
- Fiber: 5g
- Sugar: 3g
Notes/Advice:
- Additions/Subtractions:
- Add more garlic if you love a bold flavor.
- For a heartier soup, include cannellini beans or diced chicken.
- Skip the cream for a lighter, broth-based soup.