Thursday, March 17, 2016

Spinach Artichoke Parmesan Soup Recipe

Lately, we have been trying several new recipes at Team Gage Headquarters.  Sometimes the quest to be budget conscious and waistline friendly can be a daunting task.  But we have found some tasty recipes lately that fit both categories and we want to share them with you.  So, every once in awhile, we are going to share a recipe that Team Gage has tried and loved.  (We will also post some tasty, not so good for you recipes, because, let's face it, we all want a "treat" now and again!)

Soups are often on our weekly menu, no matter the season.  We recently tried this Crock Pot Spinach Artichoke Parmesan Soup and it was a hit!  

While this recipe link (from is also pinned on my Pinterest account, I will include the step by step directions below:

Recipe Yields: 4-5 Servings
8 ounces frozen spinach
14 ounces artichoke hearts in water, drained and chopped roughly
1 small onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
32 ounces chicken or vegetable broth
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄8 tsp red pepper flakes
1⁄2 cup evaporated milk
1⁄2 cup milk (any kind)
1⁄2 cup flour
4 ounces cream cheese, cut in 4 chunks
1⁄4 parmesan cheese, plus more for garnish


1. In a large slow cooker, add spinach, artichokes, onion, garlic, olive oil, broth, salt, pepper, and red pepper flakes. Cook on high for 5 hours, or low for 7-8 hours.
2. After spinach mixture has cooked throughly, in a separate bowl, add evaporated milk, milk, and flour; whisk to combine completely. Add milk mixture to slow cooker, cover, and cook on high for 30 minutes.
3. Remove cover, add cream cheese and 1⁄4 cup parmesan cheese, stir to combine.
4. Serve in bowls garnished with additional parmesan cheese, salt, and pepper to taste.
5. Enjoy

May you be Blessed and Encouraged today!

Much Love from,
Simply Team Gage

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