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Italian Artichoke Soup Recipe
Annie Graves

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 cup
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

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.

Method
 

Sauté the Aromatics
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the Vegetables and Seasoning
  1. Stir in the chopped artichoke hearts and diced potato.
  2. Add the oregano, thyme, crushed red pepper flakes (if using), and a pinch of salt and pepper.
  3. Cook for 2-3 minutes.
Deglaze and Simmer
  1. Pour in the white wine (if using) and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  2. Add the broth and bring the mixture to a boil.
  3. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
Blend (Optional)
  1. For a smoother soup, use an immersion blender to blend part of the soup, leaving some chunks for texture.
  2. Alternatively, transfer half of the soup to a blender, purée, and return it to the pot.
Finish the Soup
  1. Stir in the grated Parmesan cheese and heavy cream (if using).
  2. Adjust the seasoning with additional salt and pepper, if needed.
  3. Cook for 2 more minutes to warm through.
Serve
  1. Ladle the soup into bowls and garnish with fresh parsley, extra Parmesan, and a drizzle of olive oil.
  2. 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.