Creamy Spinach and Artichoke Noodle Soup
This creamy spinach and artichoke noodle soup is our favorite party dip reimagined as a cozy, hearty, one-pot wonder of a soup! It comes together quickly, thanks to the marinated jarred artichoke hearts. And the fresh lemon zest and lemon juice provide brightness that compliments the richness of the overall dish. This one’s sure to be a family favorite!
Ingredients
- 3 tablespoons vegan butter
- 2 tablespoons avocado oil
- 1 large white onion diced
- 2 stalks celery dice
- 10 cloves fresh minced garlic
- 3 tablespoons all-purpose flour
- Zest of 1 large lemon plus its juice (about 2 tablespoons), divided
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon fresh cracked black pepper plus more to taste
- 1 teaspoon crushed red chili flakes optional
- 6 cups vegan chicken broth
- 2 cups unsweetened and unflavored non-dairy milk
- 1 12-ounce jar of marinated artichoke hearts, drained and chopped
- 3 cups uncooked short pasta noodles
- 1 cup vegan mozzarella
- 1 cup vegan parmesan plus more for garnish, optional
- ½ cup vegan cream cheese
- 6-8 cups loosely packed fresh spinach
- Fresh minced parsley for serving, optional
Instructions
- Heat the butter and oil in a large pot or Dutch oven over medium-high heat. Once the butter has melted, add the onion, celery, and garlic, and cook, stirring often, until the onion is translucent and the garlic is fragrant, 2 to 3 minutes.
- Sprinkle in the flour and stir to combine thoroughly. Continue to cook 1 to 2 more minutes.
- Season with the lemon zest, salt, pepper, and chili flakes, continuing to stir. Slowly whisk in the broth and milk, ensure there are no clumps. Add the marinated artichoke hearts and noodles. Increase the heat to high and bring to a simmer. Once at a simmer, reduce the heat to low, cover and cook until the noodles are al dente, 12 to 15 minutes.
- Remove the lid and stir in the mozzarella, parmesan, and cream cheese. Continue to stir until melted throughout. Right before serving, mix in the fresh lemon juice spinach over low heat, stirring until the spinach is just wilted. Taste and adjust seasonings if necessary.
- Serve immediately with more red pepper flakes, a sprinkle of vegan parmesan, and some fresh minced parsley, and enjoy!
Tried this recipe?Let us know how it was!