Ingredients
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup whole milk
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped yellow onion
2 tablespoons minced garlic
1 (10-ounce) package frozen spinach, thawed and drained
4 cups lower-sodium vegetable broth
1 (12-ounce) package frozen artichoke hearts, thawed and coarsely chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Whisk cream cheese and milk together in a medium bowl until smooth, about 2 minutes.
Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until softened and slightly translucent, about 4 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add spinach; cook, stirring often to break up any clumps, until separated and warmed through, about 3 minutes. Add broth and artichoke hearts; stir to combine. Bring to a boil over medium heat. Cook, undisturbed, until the artichokes and spinach are completely warmed through and the broth is slightly reduced, about 3 minutes; remove from heat.
Working in 3 batches, whisk in the reserved cream cheese mixture until melted and creamy, about 2 minutes. Add Parmesan, lemon juice and salt, stirring until the cheese is melted.
Ladle into 8 bowls. Sprinkle with pepper; serve warm with additional Parmesan, if desired.