Name: Lemony Tuscan Artichoke Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil (or avocado oil, coconut oil, or ghee); 1 large yellow onion, diced; 4 celery ribs, sliced; 4 medium carrots, peeled and sliced; 4 garlic cloves, chopped; Large pinch red pepper flakes; 4 medium potatoes, peeled and diced (½ inch cubes); 2 (14 oz) jars artichoke hearts, drained; ½ cup sun-dried tomatoes, chopped; 2 tbsp capers, drained; 6 cups chicken bone broth; 2 cups milk of choice; ¼ cup arrowroot powder (or gluten-free flour/cornstarch); 2 tbsp fresh lemon juice; 2 tsp lemon zest; Sea salt and black pepper, to taste; 4 cups chopped kale or spinach; Optional Toppings: Freshly grated Parmesan cheese, lemon wedges, extra red pepper flakes

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Lemony Tuscan Artichoke Soup is a bright, creamy, and comforting dish packed with Mediterranean-inspired ingredients. Loaded with tender vegetables, artichoke hearts, sun-dried tomatoes, and leafy greens, this budget-friendly and meatless soup is ideal for cozy dinners and easy meal prep. The lemon zest and juice add a fresh, citrusy finish that balances the richness of the broth, making each spoonful vibrant and satisfying.

Why You’ll Love This Recipe

This soup offers a nourishing combination of wholesome ingredients and bold flavors. It’s naturally gluten-free, can be made dairy-free, and is flexible with substitutions. The creamy broth, zesty lemon finish, and hearty vegetables make it filling and full of texture. It’s a complete meal in one pot—warming, healthy, and simple to prepare with pantry and fridge staples.

Lemony Tuscan Artichoke Soup

Ingredients

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

2 tbsp olive oil (or avocado oil, coconut oil, or ghee)
1 large yellow onion, diced
4 celery ribs, sliced
4 medium carrots, peeled and sliced
4 garlic cloves, chopped
Large pinch red pepper flakes
4 medium potatoes, peeled and diced (½ inch cubes)
2 (14 oz) jars artichoke hearts, drained
½ cup sun-dried tomatoes, chopped
2 tbsp capers, drained
6 cups chicken bone broth
2 cups milk of choice
¼ cup arrowroot powder (or gluten-free flour/cornstarch)
2 tbsp fresh lemon juice
2 tsp lemon zest
Sea salt and black pepper, to taste
4 cups chopped kale or spinach

Optional Toppings:
Freshly grated Parmesan cheese
Lemon wedges
Extra red pepper flakes

Directions

In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, sliced celery, carrots, chopped garlic, and red pepper flakes. Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the diced potatoes, drained artichoke hearts, chopped sun-dried tomatoes, capers, and chicken bone broth.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 15 minutes, or until the potatoes are fork-tender.
While the soup simmers, whisk the arrowroot powder with ½ cup of the milk until smooth. Stir in the remaining 1½ cups milk.
Slowly pour the milk mixture into the soup, stirring constantly. Simmer for another 5 minutes until the broth thickens and becomes creamy.
Stir in the chopped kale or spinach, lemon zest, and lemon juice. Cook for 1–2 more minutes until the greens are wilted.
Taste and season with sea salt and black pepper as needed.
Serve hot, topped with freshly grated Parmesan cheese, a squeeze of lemon, or an extra pinch of red pepper flakes if desired.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 275 kcal per serving (varies based on milk choice and toppings)

Variations

Dairy-Free: Use unsweetened almond, oat, or coconut milk for a completely dairy-free soup.
Vegan Option: Substitute chicken bone broth with vegetable broth for a plant-based version.
Protein Add-In: Stir in cooked shredded chicken or chickpeas for a protein boost.
Creamier Texture: Blend a portion of the soup with an immersion blender before adding the greens.
Herb Boost: Add fresh basil or thyme for extra Tuscan flair.
Spicier Version: Increase the red pepper flakes or add a dash of chili oil before serving.
Different Greens: Swap kale with Swiss chard, mustard greens, or baby spinach.
Chunky Style: Leave vegetables in larger pieces for a rustic look.
Nutty Finish: Top with toasted pine nuts or chopped walnuts for added texture.
Cheese Lover’s Twist: Stir in shredded mozzarella or a dollop of ricotta for a cheesy variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of broth or milk to loosen it. This soup also freezes well—cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat as directed.

FAQs

Can I use canned artichokes instead of jarred?

Yes, canned artichokes in water or brine work just as well—just drain them before adding to the soup.

What kind of milk works best?

Any unsweetened milk works. Use full-fat dairy milk for creaminess or almond/oat milk for a dairy-free option.

Do I have to use arrowroot powder?

No, you can substitute it with cornstarch or gluten-free flour. All work well as thickening agents.

Is this soup freezer-friendly?

Yes, it freezes well. Let it cool completely before freezing and reheat gently to preserve texture.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then cook everything in the slow cooker on low for 6–7 hours. Add the milk and thickener in the final 30 minutes.

What can I use instead of capers?

Chopped green olives or a splash of lemon juice provide similar briny flavor if you don’t have capers.

How can I make the soup thicker?

Simmer uncovered a bit longer after adding the milk, or use more arrowroot/cornstarch slurry.

Can I add pasta or grains?

Yes, cooked orzo, rice, or farro can be stirred in at the end for a heartier meal.

Is this soup spicy?

It’s mildly spiced from the red pepper flakes. Adjust to your heat preference.

What do I serve with this soup?

It pairs well with crusty bread, garlic toast, or a fresh green salad.

Conclusion

Lemony Tuscan Artichoke Soup is a flavorful, comforting, and nourishing meal that’s as easy to make as it is satisfying to eat. With creamy texture, tangy citrus, and rich Mediterranean flavors, it’s perfect for cozy nights, casual entertaining, or simple meal prep. Whether you’re vegetarian, dairy-free, or just craving a bowl of something warm and wholesome, this soup is sure to become a favorite.