In a large pot, drizzle 2 tablespoons of extra virgin olive oil and heat it over medium heat. Add finely diced celery and chopped yellow onion. Sauté for 5-6 minutes until softened and translucent, then stir in minced garlic and red pepper flakes, cooking for an additional minute until fragrant.

Stir in the chopped canned artichoke hearts and marinated sun-dried tomatoes, letting them sauté for about 2-3 minutes.

Pour in 4 cups of chicken stock and add 1 tablespoon of lemon juice, stirring to combine. Increase heat to bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.

Season your soup with salt and freshly cracked black pepper to taste. Stir in 1 cup of heavy cream, heating for another 2-3 minutes.

Add packed fresh spinach into the pot, cooking for just about 1 minute until vibrantly wilted.

Stir in half of the grated Asiago or Parmesan cheese, letting it melt into the soup. Reserve remaining cheese for garnish.