Ingredients
Method
Prepare the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, just until fragrant.
Cook the Spinach and Artichokes:
- Add the chopped spinach and artichoke hearts to the pot. Stir and cook for 3–5 minutes, allowing the spinach to wilt and blend with the other ingredients.
Simmer the Broth:
- Pour in the chicken or vegetable broth. Stir well and bring the mixture to a simmer. Allow it to cook for 10–15 minutes to let the flavors meld together.
Incorporate Cream and Cheese:
- Reduce the heat to medium-low. Slowly stir in the heavy cream and Parmesan cheese. Continue to cook, stirring occasionally, until the cheese has fully melted and the soup reaches a creamy consistency.
Season and Serve:
- Season the soup with salt, pepper, and red pepper flakes if you prefer a bit of heat. Serve warm, garnished with extra Parmesan cheese or fresh herbs like parsley or thyme for added flavor and presentation.
Notes
- Dairy-Free Option: Replace the heavy cream with coconut cream or a plant-based alternative. Use nutritional yeast instead of Parmesan for a cheesy flavor.
- Make It Vegetarian: Use vegetable broth instead of chicken broth.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop to preserve the creamy texture.
- Freezing Tips: Freeze in individual portions. Thaw in the fridge overnight before reheating for best results.
- Extra Protein: Add cooked shredded chicken or crispy bacon for a heartier meal.