Start by heating the extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the diced celery, onion, minced garlic, and pinch of red pepper flakes, sautéing them together until they soften, which usually takes about 5 minutes.

Once your aromatics are tender, stir in the chopped artichoke hearts along with sliced sun-dried tomatoes. Pour in your chicken stock and add the lemon juice before bringing the mixture to a gentle simmer; let it cook for another 5 minutes to meld those wonderful flavors together.

After simmering, stir in the packed fresh spinach allowing it to wilt slightly before adding the heavy cream into the pot. Stir everything together until well combined and bring it back to simmering; season with salt and freshly cracked black pepper to taste.

Off the heat, generously stir in your choice of shredded Asiago or Parmesan cheese until it melts seamlessly into the soup’s creamy base, enhancing its richness further before serving.