Creamy Spinach and Artichoke Soup is my answer when the day runs long and I still want something cozy that feels a little special. If you love the classic dip, this soup gives you all the same creamy comfort with a lighter, spoonable vibe. It’s quick to pull together, uses pantry staples, and tastes like it simmered all day. I make it on weeknights, but it’s nice enough for company. Serve it with crusty bread and you’re set for a warm, relaxed dinner that doesn’t stress you out.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Creamy Spinach and Artichoke Soup. After a few test runs, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. Creamy Spinach and Artichoke Soup is my answer when the day runs long and I still want something cozy that feels a little special. If you…
Why Youll Love This Spinach Artichoke White Bean Soup
This recipe gives you restaurant style comfort without a laundry list of steps. It’s creamy, silky, and full of mellow garlic, soft onion, and gentle tang from artichokes. White beans pull double duty by adding body and protein, so the soup feels satisfying without heavy cream overload. A short simmer helps everything blend into one cozy bowl.
It’s also beginner friendly. If you can sauté, stir, and press a blender button, you’ve got this. The flavors are familiar and soothing, like the dip you bring to parties, just reimagined as a full meal. I’ve used this soup to win over picky eaters, to feed friends after a chilly walk, and to make leftovers that reheat like a dream.
If you love trying new cozy bowls, peek at my other favorites in the soup collection here. You’ll find balanced options that still feel fun and satisfying.
“I made this on a Monday night and my partner went back for seconds. The texture was so smooth and the flavor tasted like it came from a little café. We ate the leftovers for lunch and it was just as good.”
Key Ingredients and Substitutions
What You Need
Here’s the nice thing about this soup. You probably have most of the ingredients already, and the rest are easy finds. The base is simple but flexible, and I’ll note swaps where they make sense.
- Olive oil or butter for sautéing. Olive oil gives a clean flavor. Butter adds a little richness.
- Onion and garlic for a soft savory base. Use shallot if that’s what you have.
- Canned artichoke hearts, drained and roughly chopped. Marinated works too if you like extra zing.
- Baby spinach for color and freshness. Frozen spinach works, just squeeze out extra water.
- White beans like cannellini or great northern. They blend into a creamy base.
- Broth chicken or vegetable. Pick low sodium so you can control seasoning.
- Creamy finish choose from heavy cream, half and half, or plain Greek yogurt for a lighter tang.
- Parmesan for salty depth. A few tablespoons go a long way.
- Lemon brightens everything at the end. Don’t skip it.
- Seasoning salt, black pepper, and a pinch of red pepper flakes if you like a gentle kick.
Optional flavor boosters include a splash of dry white wine, a pinch of dried thyme, or a hit of smoked paprika. Want a fun side for dipping and scooping This baked spinach mushroom quesadillas recipe makes a simple partner with a similar vibe.
Diet swaps To keep it dairy free, use olive oil and a good dairy free parmesan or skip the cheese and lean on extra lemon. To make it extra protein forward, blend in more beans or stir in cooked shredded chicken at the end.
How to Make Spinach Artichoke White Bean Soup
Step by Step
This whole pot comes together in about 30 minutes, and most of it is hands off simmering. Here’s the flow I use on busy nights.
- Sauté the base. Warm 2 tablespoons olive oil in a pot over medium heat. Add 1 chopped yellow onion and a pinch of salt. Cook until soft and translucent, about 5 to 7 minutes. Stir in 3 to 4 minced garlic cloves and cook 30 to 60 seconds until fragrant.
- Build the body. Add 1 can chopped artichoke hearts, 2 cans drained white beans, and 4 cups low sodium broth. If using wine, splash in 1 to 2 tablespoons and let it simmer for a minute.
- Simmer and blend. Bring to a gentle simmer for 10 minutes so the flavors marry. Scoop out about half the soup into a blender or use an immersion blender in the pot. Blend until smooth and silky, then return to the pot. This trick gives you creaminess without tons of cream. If you like this approach, you’ll also enjoy the technique in my creamy navy bean soup.
- Add spinach and finish. Stir in 4 packed cups baby spinach and let it wilt, 1 to 2 minutes. Lower the heat and stir in 1/3 to 1/2 cup cream or 1/2 cup plain Greek yogurt, along with 1/4 to 1/3 cup grated Parmesan. Squeeze in half a lemon, taste, and adjust salt and pepper.
- Serve. Ladle into bowls. Top with extra Parmesan, cracked pepper, and a drizzle of good olive oil. If you like a little heat, add red pepper flakes.
That’s it. You’re 30 minutes away from a pot of comfort that tastes like the best parts of a cozy café lunch and a classic party dip.
Expert Tips
Flavor and Texture Fixes
Salt in layers. Add a pinch of salt with the onions, taste after blending, and adjust at the very end. Layering salt helps each ingredient sing without overdoing it.
Blend to your texture. For ultra smooth, blend most of the soup. For chunky, only blend a third. You control the body of the soup even more by how much you purée.
Balance richness with acid. A squeeze of lemon or a tiny splash of vinegar at the end keeps it lively. It makes the greens taste fresh and the artichokes brighter.
Temper the dairy. If you’re using Greek yogurt, whisk in a small ladle of hot soup to warm it up, then stir it into the pot off the heat. This helps prevent curdling and keeps the finish velvet smooth.
Make it ahead. Like many creamy soups, the flavors deepen by the next day. The texture stays lovely, and a gentle reheat brings it back to life. If the soup thickens in the fridge, splash in a little broth to loosen it.
Storage and freezing. Store in a sealed container for up to 4 days. Freeze up to 2 to 3 months. For best texture, add dairy after thawing when you reheat, especially if you used yogurt.
When you want a cozy spin on the famous appetizer, Creamy Spinach and Artichoke Soup is the easy choice that never lets me down. It’s friendly, adaptable, and always welcome at my table.
Make It Balanced
Serving Ideas
Because this soup already includes beans for protein and spinach for greens, it makes a pretty balanced meal on its own. Still, I like to round it out with something crisp and something to crunch. A simple green salad or a chopped cucumber mix is perfect, and a toasted baguette or whole grain toast adds a satisfying bite.
For more protein, top bowls with shredded rotisserie chicken or tender white beans warmed in olive oil and garlic. You can also serve a simple main on the side, like these tasty spinach and feta chicken rolls, and let the soup be the cozy starter.
Want to keep it vegetarian but still filling Stir in extra beans, or add a few spoonfuls of pesto for herb flavor and healthy fats. If you enjoy creamy comforts with a twist, save this for your rotation, right next to your favorite pasta nights.
Common Questions
Can I use frozen spinach Yes. Thaw it and squeeze it very well so your soup does not get watery. Add it near the end and simmer just long enough to heat through.
What if my soup is too thick Add more broth a little at a time until it reaches the texture you like. Taste and re season with salt and lemon.
How do I make it dairy free Use olive oil to sauté, skip Parmesan, and finish with unsweetened cashew cream or a swirl of coconut milk. A little lemon will keep the flavors bright.
Can I skip blending You can, but you’ll miss that silky feel. If you want a rustic texture, blend only a third of the pot or mash some beans with a spoon right in the pot.
What should I serve with it Crusty bread, a simple green salad, or roasted veggies are my go to sides. The soup is creamy and mild, so something crisp or toasty pairs well.
Ready for a Bowl of Cozy
When I want comfort in a hurry, I reach for Creamy Spinach and Artichoke Soup. It’s simple to make, full of flavor, and flexible enough for whatever you’ve got on hand. If you love exploring other spins, you’ll enjoy these takes too, like the creamy version from Creamy Spinach Artichoke Soup – Modern Honey and this bean forward option from Spinach Artichoke White Bean Soup – Plant Based RD. I hope this recipe brings that same gentle comfort to your table, whether it’s a quiet night or a full house. Save it, share it, and let your kitchen smell amazing tonight.
Spinach Artichoke White Bean Soup
Ingredients
Method
- Warm 2 tablespoons of olive oil in a pot over medium heat.
- Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 5 to 7 minutes.
- Stir in 3 to 4 minced garlic cloves and cook for 30 to 60 seconds until fragrant.
- Add the chopped artichoke hearts, drained white beans, and broth to the pot.
- If desired, add a splash of dry white wine and let it simmer for a minute.
- Bring to a gentle simmer for 10 minutes to allow the flavors to meld.
- Scoop out half of the soup into a blender or use an immersion blender in the pot. Blend until smooth.
- Return the blended soup to the pot for creaminess without excessive cream.
- Stir in the packed baby spinach and let it wilt for 1 to 2 minutes.
- Lower the heat and stir in cream or yogurt along with grated Parmesan.
- Squeeze in lemon juice, taste, and adjust salt and pepper if needed.
- Ladle the soup into bowls and top with extra Parmesan, cracked pepper, and a drizzle of olive oil.
- Add red pepper flakes if desired.
