This Spinach Artichoke Dip Soup is a way to justify eating Spinach Artichoke Dip as a meal. Because it’s soup…and not a dip. 😀
We like to turn things into salad.
You know, to make it healthy.
Take the taco salad.
I’m sure someone was like I’ll just take the flavor of a taco and make a salad.
Save some calories.
But then was like instead of a normal bowl I put it in a GIANT deep fried tortilla shell.
And don’t forget the cheese.
Or the sour cream.
Oh, and maybe some guac.
But there is a lot of lettuce and you are using salsa instead of dressing.
So it’s totally healthy.
That’s kind of where I’m at with this soup.
When you are a food blogger who tends to bake more than you cook when you’ve been baking all day you don’t want to cook.
So my husband and I eat a lot of dip.
We eat the Blue Cheese BBQ Gouda Cheese Dip all the time.
But I do feel slightly guilty always eating dip as a meal.
I really shouldn’t, but I do.
I have wanted Spinach Artichoke Dip for awhile now and I bought the ingredients to make it.
Then I felt guilty.
So I thought, maybe I make it a salad?
But more like a southern salad where you mix everything with mayo and call it a salad.
But soup made more sense.
And so I went there.
I made Spinach Artichoke Dip Soup.
Even better I added more cheese to it by adding in some cheese tortellini because we always have a ton of it from Costco.
This soup is about as healthy as a taco salad.
But it does have 8 cups of spinach so you can totally rationalize that it’s good for you. 😀
As always, wash your hands, stay home if you can,…and oh yeah order my cookbook. 🙂
Want More Soup Recipes?
- 1 cup diced onion
- 1 TBSP minced fresh garlic
- 2 TBSP olive oil
- 1 can artichoke hearts in water (13.75 oz.), drained and quartered
- 2 TBSP all-purpose flour
- ½ cup dry white wine
- 3 1/2 cups vegetable broth (I use a chickenless chicken broth)
- 2 cups cheese tortellini
- 8 oz cream cheese
- 1 ½ cups whole milk
- ½ cup heavy cream
- 8 cups fresh spinach
- ½ cup grated Parmesan
- Salt and black pepper to taste
- Sauté onions and garlic in oil in a large pot over medium-high heat until onions are soft, about 2 minutes.
- Add the artichokes and sauté for 2 minutes, then stir in flour and cook for 1 minute.
- Deglaze pot with wine, scraping up any brown bits, and simmer until nearly evaporated.
- Stir in broth and bring to a boil.
- Then add the cheese tortellini.
- Let cook for 10 minutes.
- Add the cream cheese and stir until it melts into the soup.
- Add the milk and cream to the mix and let cook another 5 minutes.
- Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
- Season soup with salt and pepper.