Its an easy and comforting dinner that everyone will love.

For years, I picked Olive Garden.

To me, this was the ultimate prize for academic merit.

Bowl of spinach artichoke dip soup on a plate at a a table setting with another bowl of soup, a small dish of parmesan, a glass fo water, and mustard colored table napkins

Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster

Chock full of spinachfresh or frozenits also easily repeatable all week long.

Simple Tip!

After youve drained your artichokes for this recipe, dont throw out that marinade!

Overhead view of a bowl of spinach artichoke dip soup

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

Melt the butter in a large pot over medium heat.

Add the onion and cook, stirring often, until softened, about 4 minutes.

Add the chicken broth and artichoke hearts and stir to combine.

Overhead view of a bowl of spinach artichoke dip soup on a plate next to a pepper cracker

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

Add the Parmesan cheese and stir to combine.

Ladle into bowls and serve warm with additional Parmesan cheese and a few grinds of fresh black pepper.

Refrigerate leftovers in an airtight container for up to one week.

Bowl of blended cream cheese and cream mixture for spinach artichoke dip soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

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Aromatics sauteed in a Dutch oven for spinach artichoke dip soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

Spinach, artichoke hearts, and broth added to Dutch oven for spinach artichoke dip soup recipe

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss

Spinach artichoke dip soup in a Dutch oven after cream cheese and cream mixture stirred into the soup

Simply Recipes / Photo by Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayliss