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!

Creamy Spinach and Artichoke Noodle Soup

Creamy Spinach and Artichoke Noodle Soup: A Party Dip Turned Cozy One-Pot Wonder

Looking for a hearty and delicious soup recipe that’s easy to make and sure to please everyone in the family? Look no further than this creamy spinach and artichoke noodle soup! Inspired by the classic party dip, this soup is packed with flavor and texture, from the marinated artichoke hearts to the fresh lemon zest and juice. If you love spinach and artichoke dip, consider this your new favorite soup!

Grab a drink and let’s get to cookin’!

Ingredients

I love this ingredients list for this creamy spinach and artichoke noodles soup because it’s simple and many I keep on hand all the time! Here’s what you’ll need:

• Vegan Butter
• Avocado Oil
• White Onion: yellow onion works, too!
• Celery
• Garlic
• All-Purpose Flour: this is used to thicken the soup. If you don’t have all-purpose flour, you can use any other type of flour, such as whole wheat flour or gluten-free flour.
• Fresh Lemon Zest & Juice: add brightness and acidity to the soup. If you don’t have fresh lemons, you can use bottled lemon juice or a splash of white wine vinegar.
• Kosher Salt and Fresh Cracked Black Pepper
• Crushed Red Chili Flakes: an optional ingredient that adds heat to the soup. If you don’t like spicy food, you can skip this ingredient.
• Vegan Chicken Broth: a plant-based substitute for chicken broth. It can be found at most grocery stores, including Whole Foods, Sprouts, and Trader Joe’s. If you don’t have vegan chicken broth, you can use your favorite vegetable broth.
• Non-Dairy Milk: feel free to use almond milk, soy milk, or oat milk. Whatever varietal you choose to use, make sure it’s unsweetened and unflavored!
• Marinated Artichoke Hearts: jarred artichoke hearts that are already seasoned with herbs and spices. They can be found at most grocery stores, including Whole Foods, Trader Joe’s, and Amazon. If you don’t have marinated artichoke hearts, you can use plain canned artichoke hearts or frozen artichoke hearts.
• Short Pasta Noodles: I’m using farfalle, but feel free to use any type of short pasta, such as macaroni, penne, or fusilli.
• Vegan Mozarella
• Vegan Parmesan: sub with nutritional yeast if you prefer.
• Fresh Spinach: you can sub this out for frozen spinach, kale, or any other leafy green.

Step-by-Step Instructions

Made in just one pot in about 30 minutes, this creamy spinach and artichoke noodle soup couldn’t be easier to prepare! Here’s how:

1. Sauté the Aromatics:

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. 

2. Simmer:

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. 

3. Stir:

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. 

4. Serve:

Serve immediately with more red pepper flakes, a sprinkle of vegan parmesan, and some fresh minced parsley, and enjoy!

Tips and FAQs

• To make this recipe gluten-free, simply use a gluten-free pasta and flour instead of regular pasta and all-purpose flour.
• You can adjust the amount of red pepper flakes to your liking, depending on how spicy you want the soup to be.
• Be sure to chop the artichoke hearts into small pieces so that they distribute evenly throughout the soup.
• If you want the soup to be even creamier, you can add a little extra cream cheese or parmesan.
• For a thicker soup, you can add a little extra flour when you’re making the roux at the beginning of the recipe. Just be sure to cook it for a few extra minutes to avoid a raw flour taste.
• If you’re not a fan of celery, you can leave it out or substitute it with another vegetable, such as chopped carrots or bell peppers.

Storage and Reheating:

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. However, keep in mind that the texture of the noodles may change slightly upon thawing and reheating.

Reheating: To reheat the soup, simply warm it up in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave on high for 1-2 minutes, or until heated through.

Can I use fresh artichoke hearts instead of jarred?

Yes, you can use fresh artichoke hearts if you prefer. However, you’ll need to cook them first before adding them to the soup. To do this, simply steam or boil the artichoke hearts until they’re tender, then chop them into small pieces and add them to the soup.

Is this soup freezer-friendly?

Yes, this soup can be frozen for later use. Here are some tips for optimal freezing and reheating:

Freezing:

1. Allow the soup to cool down completely before freezing.
2. Transfer the soup to an airtight container, leaving some space at the top for expansion.
3. Label the container with the date and contents of the soup.
4. Place the container in the freezer.

Reheating from frozen:

1. Remove the soup from the freezer and thaw it in the refrigerator overnight.
2. Alternatively, you can thaw the soup in the microwave or on the stovetop over low heat.
3. Once the soup is thawed, transfer it to a pot and heat it up on medium-low heat, stirring occasionally, until it is heated through.
4. Do not overheat the soup, as this can cause it to separate or lose its creamy texture.

Tips for Freezing:

1. Use freezer-safe containers to store the soup, such as glass or plastic containers that are specifically labeled as freezer-safe.
2. Freeze the soup in individual portions for easier reheating and portion control.
3. For best results, consume the frozen soup within 2-3 months.
4. Avoid refreezing the soup once it has been thawed.

More Delicious and Easy Soups to Try:

1. Smoky Sausage, Potato, and White Bean Soup
2. Mushroom Wild Rice Soup
3. Vegan Zuppa Toscana
4. Pesto Italian Wedding Soup
5. Loaded Baked Potato Soup

This Dip-Turned-Into-Soup is Sure to Be Your New Favorite!

I hope you love this creamy spinach and artichoke noodle soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Creamy Spinach and Artichoke Noodle Soup

Ashley

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!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Lunch/Dinner, Main, Soup

Cuisine Entree

Servings 6

Ingredients

  

1x2x3x

• 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!

Keyword can be made gluten free, creamy spinach and artichoke noodles soup, easy weeknight dinner, one-pot meal

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