Wednesday, February 23, 2022

Spinach & Artichoke Soup

Spinach & Artichoke Soup

I ❤️ spinach and I ❤️ artichokes so this Spinach & Artichoke Soup sounded like it was made just for me. I have to say I was a little skeptical as I was making it but it all came together and tasted like the soup version of a very tasty spinach and artichoke dip…you know the kind that is loaded with cheese…a heart attack waiting to happen. Yep, that’s the one!

I cooked this soup in my Tramontina Dutch Oven. For this recipe, I used the smaller size in this set since I knew I wasn’t making a huge batch of soup. Not only do I love the way this dutch oven holds the temperature, I absolutely love the color and finish. Makes me smile each time I pull it out of the cabinet 🙂

I had a small bowl of soup to eat right away (I had to try it) and then the rest will be my lunch for the week. I used my favorite Ello containers to put the leftover soup in. I’ve never had any trouble with them leaking and I love that the containers are glass (although the lids are plastic). Bonus… the colors are lovely and eye catching!

Spinach & Artichoke Soup

Recipe by Cooking After Class
Difficulty: Quick and Easy
Servings: 4 servings
Total time: 20 minutes

The rich and creamy flavor of spinach and artichoke dip in a healthy soup.


  • 10 oz frozen spinach (Defrosted)

  • 12 oz jar artichoke hearts

  • 1 cup nonfat plain greek yogurt

  • 1 tsp minced garlic

  • 1/4 cup grated parmesan cheese

  • 1 onion (chopped)

  • 3 cups vegetable broth


  • Place the onions in a dutch oven with a little cooking spray. Saute until translucent. Add the garlic and continue to saute for another minute. Add the spinach and artichoke hearts and saute for an additional 2 minutes.
  • Add 3 cups of vegetable stock. Add salt and pepper to taste. Simmer for 10 minutes.
  • Remove from heat. Stir in the greek yogurt and parmesan cheese. Eat as is or place in a blender and blend to desired consistency.