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Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Cook the Vegetables: Add the chopped artichoke hearts to the pot and cook for 2 minutes, allowing them to warm through. Add the fresh spinach and stir continuously until it has wilted, about 2-3 minutes.
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Create the Roux: Sprinkle the flour evenly over the vegetable mixture. Stir constantly and cook for 2 minutes to eliminate the raw flour taste. This will help thicken the soup.
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Simmer the Soup: Gradually pour in the broth while stirring continuously to avoid lumps. Add the heavy cream. Bring the soup to a gentle simmer (do not boil) and let it cook for 10-12 minutes, allowing it to thicken slightly.
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Make it Creamy: Reduce the heat to low. Add the softened cream cheese and grated Parmesan cheese. Stir until the cheeses have completely melted and the soup is smooth and creamy.
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Season and Serve: Season with salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning if needed. Serve immediately with crusty bread for dipping.
