• 1 Rating

Dish up this soup as an appetizer or side, or make it a main dish by stirring in shredded chicken.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Credit: Brie Passano

Recipe Summary

total:
30 mins
Servings:
6
Max Servings:
8
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 1 tsp. zest and squeeze 1 1/2 Tbsp. juice from lemon half. In a large saucepan melt butter over medium heat. Add onion and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Add broth, half-and-half, salt, and crushed red pepper.

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Instructions Checklist
  • Bring to boiling. Add artichoke hearts, spinach, and cream cheese. Cook and stir until cheese is melted and mixture is creamy. Stir in lemon zest and juice. If desired, top servings with toasted bread cubes.

Serving tips

Serve as a starter soup, stir in shredded chicken, or serve in a bread bowl.

Nutrition Facts

182 calories; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 38mg; sodium 470mg; potassium 351mg; carbohydrates 13g; fiber 4g; sugar 5g; protein 5g; trans fatty acid 0g; vitamin a 4429IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 82mcg; vitamin b12 0mcg; calcium 130mg; iron 1mg.
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3.0 stars
10/01/2020
Love spinach and artichokes but 470mg of sodium with only 5g of protein will limit my use of this recipe.
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