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!
The rich and creamy flavor of spinach and artichoke dip in a healthy soup.
Ingredients
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
Directions
- 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.
