Shrimp Soup Recipe: Irresistibly Creamy and Simple to Make
Indulge in the rich flavors of Tuscany with this creamy, comforting shrimp and spinach soup. Packed with succulent shrimp, tender spinach, and aromatic herbs, this soup is a perfect blend of Italian-inspired ingredients that create a luxurious yet easy-to-make meal.
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust to taste
- 4 cups fresh spinach roughly chopped
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil chopped (for garnish)
- Lemon wedges for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
- Add the diced tomatoes (with their juices) to the pot. Stir and cook for an additional 2-3 minutes to allow the flavors to meld.
- Pour in the chicken broth, heavy cream, dried basil, dried oregano, and red pepper flakes. Stir to combine and bring the mixture to a gentle simmer.
- Let the soup simmer for 10 minutes to allow the flavors to develop and the liquid to reduce slightly.
- Add the shrimp to the simmering soup and cook for 3-4 minutes until they turn pink and are just cooked through.
- Stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.
- Add the grated Parmesan cheese to the soup, stirring until it's fully incorporated and melted.
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
- Remove the pot from heat and let it stand for 2-3 minutes to allow the flavors to meld further.
- Ladle the hot soup into bowls, garnish with fresh chopped basil, and serve with lemon wedges on the side.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Add a can of cannellini beans for extra protein and to make the soup more substantial.
- Serve with crusty bread or garlic toast for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup may thicken when cooled; thin it out with a bit of broth or water when reheating.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.