Weight Watchers Spinach and Artichoke Soup

For some reason when it’s cold all I want is creamy soup and red wine and to warm up by a fireplace and drink hot cocoa – none of which really work too well given my apartment definitely doesn’t have a fireplace and most creamy soup is full of extra fat and calories. The other thing I have really been wanting lately is an alternative to vegetable soup that is filling and low in calories or points. This spinach and artichoke soup does the trick – it is warm, creamy, and very reminiscent of a great spinach artichoke dip (if you like the dip, you will love this) and it is incredibly easy to make. It tastes great the first day but is even better the next. Serve up with some warm crusty Parmesan, baked Parmesan crisps or croutons, or even some feta cheese. Yum.

Weight Watchers Spinach and Artichoke Soup
Points: 3 weight watchers pointsplus
Servings: 4 servings
Serving Size: 1.5 cups
Nutritional Info: 138.1 calories, 4.3 g of fat, 11.2 g of carbohydrates, 4 g of fiber, 15.7 g of protein

Ingredients
10 oz fresh or frozen spinach
1.5 cups of artichoke hearts (I used thawed frozen artichokes, but a 14 oz can would also work)
1 cup non fat Greek yogurt
2 garlic cloves, chopped
1/2 cup Parmesan cheese
1 medium onion, chopped
3 cups non fat chicken or vegetable broth
fresh ground black pepper
Salt

Instructions
1. Saute the onions in a large dutch oven, sprayed with non fat cooking spray, until they begin to become translucent and fragrant. Add the garlic and continue to saute for 1-2 minutes. Add the spinach and artichoke hearts and saute for an additional 2 minutes until spinach begins to wilt.

2. Add 3 cups of vegetable or chicken broth and salt and pepper to taste. Simmer for 10 minutes.

3. Stir in the Greek yogurt and Parmesan cheese. Let cool for 5-10 minutes and add to a blender. Blend to desired consistency.

Tip: This soup keeps well so consider making a double batch and freezing the remaining soup. It also tastes even better the next day.

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12 Response to Creamy Spinach and Artichoke Soup

Joan Paula on March 16, 2011

This was delicious – great soup for a rainy day. I think that roasted poblano pepper in place of some of the spinach might be a nice flavor boost as well.
- admin on March 16, 2011
  
  Glad you enjoyed it and I LOVE the idea of adding a poblano pepper – that would be delicious. Thanks!
pyroes on March 22, 2011

I made the recipe as written, and I love it! I took it to work and shared with two of my co-workers. Their opinion: “it’s beautiful”! Thanks for posting.
- admin on March 22, 2011
  
  Thanks so much! I am glad you enjoyed it.
cynthia on November 3, 2011

I found this recipe (& your website) this week when I went on a search for a spinach & artichoke soup recipe. I love that combination, & usually I create my own recipes, but wanted to see if someone else had already perfected one. After looking at numerous recipes, this one looked the best, & I made it last night. Took it to work, untasted, to share with my volunteer food testers! It was a hit, & I ate it for lunch very happily, & definitely am adding it to my arsenal of recipes to use again. Delicious!!!! One of my testers suggested that this would be wonderful as a sauce over just about any pasta. Thank you for posting this, & I am looking forward to seeing what other treasures may be in your website!
- Kristen on November 8, 2011
  
  Love the idea of putting it over pasta! Thanks. Glad you liked it.
  - cynthia on December 20, 2011
    
    My son, who is 30 & very trim & fit, LOVED this soup. He also commented that he tried it cold with tortilla chips & it was very good. He suggested that a low-cal version of the usual dips could be accomplished using this with a bit less liquid. I love this recipe, & thank you again!
Martha on March 2, 2012

This soup sounds delicious. I’ve included a link to it in my most recent post!
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JaneG on May 6, 2013

How so you buy frozen artichokes – box or bag – and how much do I need to buy for this recipe? Hard to tell cup measurements when the box/bag is by weight only. Thanks!
- Kristen on May 7, 2013
  
  About 10 ounces should work perfectly.