The combination of spinach and artichokes in a cream sauce makes a popular dip, but did you know they make a great-tasting low carb soup, too? Better yet, the ingredients: frozen spinach, canned artichokes, cream cheese, and chicken broth can all be kept on hand in the freezer and pantry for a quick lunch or supper without a trip to the store. The result is a rich and creamy soup with that classic spinach and artichoke flavor.
July 7 2020 recipe & photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer, Dinner, Lunch, Meal
The combination of spinach and artichokes in a cream sauce makes a popular dip, but did you know they make a great-tasting low carb soup, too? Better yet, the ingredients: frozen spinach, canned artichokes, cream cheese, and chicken broth can all be kept on hand in the freezer and pantry for a quick lunch or supper without a trip to the store. The result is a rich and creamy soup with that classic spinach and artichoke flavor.
USMetric
6 servingservings
Ingredients
Ingredients
- 10 oz. 280 g frozen spinach
- 2 tbsp 2 tbsp olive oil
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 14 oz. (1¾ cups) 400 g (425 ml) cream cheese
- 4 cups 950 ml chicken stock
- 14 oz. 400 g canned artichokes, roughly chopped
- Salt and pepper to taste
Garnish
- 1 cup 240 ml Parmesan cheese flakes
- 2 tbsp 2 tbsp fresh parsley, chopped
- salt and ground black pepper
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Making low carb simple
Instructions
Remove the spinach from the freezer and set aside in a strainer in the sink to thaw. Leave to drain until you are ready to use it.
Heat the olive oil in a heavy pot over medium-high heat and then add the onion and garlic, sautéing until they are translucent and fragrant.
Add the cream cheese and lower the heat to medium, stirring until the cheese has melted down.
Squeeze the excess moisture from the spinach and add to the pot. Add the chicken stock one cup at a time, stirring after each addition until well combined. Lastly, add the chopped artichoke hearts and stir thoroughly.
Return to high heat until just boiling then reduce heat to a simmer for 10 minutes. Taste and season accordingly.
Garnish with parmesan flakes, a pinch of salt, black pepper, and chopped parsley.
Tips
If you forget to remove the spinach from the freezer beforehand, you can run warm water through the strainer to speed up the thawing process.
For more protein, you can add leftover chicken breast.
If it doesn't reach the desired consistency (after step 5), leave on the heat and allow the soup to reduce and thicken for a little longer. Alternatively, use arrowroot to thicken the soup: mix 1-2 teaspoons with a small amount of cold water before adding it at step 5.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
14 comments
1
Suzanne Deans
August 6 2020
Could this be frozen?
ThanksReply: #2
2
Reply to comment #1 by Suzanne Deans
Kerry Merritt Team Diet Doctor
August 6 2020
Could this be frozen?
ThanksYes, it can be frozen.
3
Suzanne Deans
August 11 2020
Made this for dinner and it was delicious! My hubby loved it too
Reply: #4
Reply to comment #3 by Suzanne Deans
Crystal Pullen Team Diet Doctor
August 11 2020
Made this for dinner and it was delicious! My hubby loved it too
Wonderful! I am glad you both enjoyed it!
5
Donna
August 23 2020
I made this tonight. My husband and I loved it. Thanks
Reply: #6
6
Reply to comment #5 by Donna
Kerry Merritt Team Diet Doctor
August 23 2020
I made this tonight. My husband and I loved it. Thanks
So glad you both loved it!
7
Judi
October 1 2020
I have family members who cannot eat conventional dairy. We're fine with A2, goat, and sheep milk products. We haven't found a source for A2 cream cheese at this point. We're going to try this recipe with a log of soft goat cheese (maybe even herbed goat cheese for an extra punch of flavor!) to make this recipe one that will work for the whole family! Hopefully this doesn't affect the macros too much.
8
Ben Riffey
October 11 2020
I like the ease of slow cookers-- I made this soup using fresh chopped spinach instead of frozen to reduce the wetness going in there, and cooked on low for about 3-4 hours. Stirred every hour or so to ensure the cream cheese broke up well. Decided I wanted a bit more cheese, so tossed in a cup of shredded mozz in the last hour. Only other variation was using half of the onion to cut the carbs down a little, and it turned out very well!
Reply: #9
9
Reply to comment #8 by Ben Riffey
Crystal Pullen Team Diet Doctor
October 12 2020
I like the ease of slow cookers-- I made this soup using fresh chopped spinach instead of frozen to reduce the wetness going in there, and cooked on low for about 3-4 hours. Stirred every hour or so to ensure the cream cheese broke up well. Decided I wanted a bit more cheese, so tossed in a cup of shredded mozz in the last hour. Only other variation was using half of the onion to cut the carbs down a little, and it turned out very well!
Great tips! Thank you for sharing!
- 1 comment removed
11
markmanra
January 9 2022
We have made this 2 X within the past month! Love it, and will be part of our rotation. Question: The video shows using fresh spinach, but the ingredients state frozen. What do you enjoy using?
Reply: #12
12
Reply to comment #11 by markmanra
Kerry Merritt Team Diet Doctor
January 10 2022
We have made this 2 X within the past month! Love it, and will be part of our rotation. Question: The video shows using fresh spinach, but the ingredients state frozen. What do you enjoy using?
I prefer fresh, but either one works fine for this recipe!
13
Annie M.
January 25 2022
I made this tonight and it was delicious. Really does taste like the iconic spinach-artichoke dip! I used a log of goat cheese instead of the cream cheese, because that's what I had. I'll try it with fresh spinach next time. Would I use 10 ounces of the fresh spinach? Thanks for a yummy recipe!
Reply: #14
14
Reply to comment #13 by Annie M.
Kristin Parker Team Diet Doctor
January 25 2022
I made this tonight and it was delicious. Really does taste like the iconic spinach-artichoke dip! I used a log of goat cheese instead of the cream cheese, because that's what I had. I'll try it with fresh spinach next time. Would I use 10 ounces of the fresh spinach? Thanks for a yummy recipe!
Fresh and frozen spinach will vary in terms of both volume and weight. I am not sure how much fresh spinach you'd need to start with to end up with 10oz frozen.
15
Oliwia
December 13 2022
It´s a really great combination: spinach and artichokes! I used ricotta instead of cream cheese and gouda instead of parmesan, less fancy yet went out delicious, definitely my new soup in the rotation.
