Artichoke Spinach Soup

Total Time
Prep 15 mins
Cook 15 mins

A great tasting vegetable soup.

Ingredients Nutrition

  • 0.5 (10 ounce) package spinach (thawed)
  • 2 (13 ounce) cans artichoke hearts, drained and chopped
  • 2 cups vegetable stock
  • 1 cup onion (chopped)
  • 4 tablespoons butter
  • 12 cup half-and-half (I use fat free)
  • 1 (10 3/4 ounce) can cream of mushroom soup (undiluted)
  • feta cheese (low fat)
  • salt and pepper


  1. In a pot, put spinach and artichokes with vegetable stock, bring to a boil.
  2. Meanwhile,in a skillet, melt butter and sauté onion, add it to vegetable stock.
  3. Slowly whisk mushroom soup into mixture;then slowly whisk in half and half.
  4. You may add a small additional amount of half and half if it is to thick.
  5. When the soup is made to your desired consistency, remove from heat and add salt and pepper if desired.
  6. Serve in a soup bowl and top with feta cheese just before serving.
Most Helpful

A very good idea I think I leave out the onions and change the cheese to Parmesan.

The chef of Christ October 10, 2010

This is a really nice lunch. Very quick and easy. No need to change anything. I will definitely make this again.

susie cooks October 22, 2007