I am a huge fan of spinach and artichoke dip! I mean what’s not to love? Hot melted cheese, spinach and artichokes! So when I came across the idea of an artichoke dip soup on Oh Sweet Basil I knew that I would have to try making a spinach and artichoke dip soup! I started the soup off with the basics from the spinach and artichoke dip including chopped artichokes, spinach, cream cheese and parmesan (I omitted the mayo) and then I turned it into a soup by adding broth and milk (or cream). At this point I knew that the soup would taste great but I wanted something a little heartier; at first I was going to add chicken and/or white beans like I did in the jalapeno popper soup but then I thought that cheese tortellini would be a great idea. I have to say that this spinach and artichoke dip tortellini soup turned out even better than I imagined! If you are a fan of spinach and artichoke dip you simply must try this soup!
Grab your crackers or crostini and start dipping! I mean your spoon and start slurping… this is a soup not a dip. 🙂
Spinach and Artichoke Dip Tortellini Soup
All of the flavours of spinach and artichoke dip in a soup with cheese tortellini.
ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 tablespoons flour (rice flour for gluten free)
- 4 cups vegetable broth or chicken broth
- 1 (14 ounce) can artichoke hearts, coarsely chopped
- 8 ounces cheese tortellini (gluten free for gluten free)
- 4 ounces low fat cream cheese, room temperature
- 1/2 cup parmigiano reggiano (parmesan), grated
- 8 ounces spinach, coarsely chopped
- 1 cup milk or cream
- salt and pepper to taste
- cayenne to taste (optional)
directions
- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minute.
- Add the garlic and cook until fragrant, about a minute.
- Add the flour and cook for another minute.
- Add the broth, artichokes and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
- Add the cheeses, let them melt, add the spinach, let it wilt, add the milk, season with salt, pepper and cayenne to taste and remove from heat.
Option: Replace the tortellini with cooked, shredded chicken and/or white beans. (If you add white beans, pureed half of them and use them as the thickening agent instead of the flout.)
Option: Add sliced sun-dried tomatoes.
Option: Add bacon!
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This might be the best soup ever! Making….today!
LOVE this recipe!
The max cheese factor in this soup is undeniable! Hello winter warm up.
I'm a huge fan of spinach artichoke dip too. And this soup looks amazing! Those flavors together have to be nothing less than fabulous! Pinning!
Ahhh, love this! Such a fabulous idea!
Made your cauliflower pizza dish and loved it…can't wait to try this one!
What a great combination with the best of both worlds! This soup could totally act like a dip and be a delicious soup at the same time!
This looks hearty & awesome!! Sharing on FB at dinner time 🙂
Love this soup and that crusty bread with it. That is a must at my house!
pretty much drool worthy Kevin!
Its perfect for this weather. Nice soup recipe!!!
Ahhh Kevin this looks incredible! So creamy, love it! Sharing on FB 🙂
You are totally rocking my world with this soup!! I love it!
This sounds amazing, I love spinach!
I've just eaten a hearty dinner, but this is making me hungry again! It looks like a cross between a saucy pasta dish and a soup – lovely! Particularly love that you have that crostini to dip in … great idea!
this sounds amaaaaaazing. Trying it this week
my favorite dip made into a soup???It cant be true!
This is incredible! I must have it soon!
What a rich and hearty winter soup Kevin – I'd want to curl up on my couch with a blanket and a bowl of this.
This could totally make me fall in love with soup!
Sues
I have some tortellini in the fridge now and this is going to be made! Looks so good!
Made it tonight and my son in law who doesn't like soup ate a huge bowl! Delicious. Thanks!
This is pure comfort in a bowl – perfect for a chilly night!
cindi: I am glad you enjoyed it1
Ultimate comfort food!! I want to dive into a bowl of it!
This is beautiful! Love this combination. Can't wait to make this!
Dip into soup?!? YUM 🙂
Made it last night! Dynamite…delicious! All gone!
Elizabeth BElill: I am glad that you enjoyed it!
Just made this for dinner and it was delicious! I thought the cream cheese would be weird but it wasn't, and my boyfriend even enjoyed it despite his doubts about the spinach and artichokes.
Thank you so much, just made this (not really a cook at all) and it was incredible!
Sam: Cream cheese works well in soups and when you only use a little it does not overwhelm in any way. Glad you liked it!
One of my favorites! Thank you!!!
What are crockpot instructions?
Anonymous : This does not really translate well to a slow cooker but you could put everything up to and including the artichoke hearts into the slow cooker on low and when ready turn it up to high, add the tortellini and cook until tender and then follow step 5.
Kevin do you drain the artichoke hearts? Fresh or frozen spinach?
Shelby Messer: Drain the artichoke hearts and fresh or frozen spinach. I like to use fresh baby spinach for the milder flavour but frozen works as well and it's more pantry friendly.
Hi! How can I make the soup thicker? Should I cook it longer at the end, or add less milk and more cream cheese/parmesean?
jay babe8: Increase the flour added in step three by 1-2 tablespoons to make it thicker. You could also use less milk or replace the milk with cream but the flour is the easiest way to make it thicker. Enjoy!
thanks Kevin!
I would like to freeze some. But wonder if it would be a bad idea.
This soup freezes well!
This soup is unbelievable. It’s like the ultimate mac n cheese! I was wondering if it can be frozen?
I’m glad you like it! You can freeze this soup!
Not a recipe you have post we did not like your recipes are so simple delicious love them all keep up awesome work
Delicious and even better when reheated! I followed the recipe except I had 2 boneless chicken thighs in the fridge that I added—cut them in chunks and sauteéd them before the onions. I added a handful of shredded mozzarella when reheating it because you can never have too much cheese!