. Seafood Lasagna Soup: A Coastal Twist with Shrimp and Scallops – esrecipes

Seafood Lasagna Soup: A Coastal Twist with Shrimp and Scallops

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Okay, let’s be honest. Lasagna is amazing. But sometimes, you just don’t have three hours to assemble a cheesy, tomatoey masterpiece. And you really want that comforting, layered goodness. Enter: Seafood Lasagna Soup! It’s the best of both worlds – all the cozy vibes of lasagna, but in a vibrant, seafood-packed soup that’s ready way faster. Seriously, who needs a casserole dish when you can have a bowl of this deliciousness?

This isn’t your grandma’s soup. This is a coastal twist – think shrimp, scallops, a touch of cream, and a surprisingly brilliant shortcut with lasagna noodles. Perfect for a weeknight dinner, a cozy weekend lunch, or honestly, any time you’re craving something satisfying and a little bit fancy (without actually being fancy, you know?). Let’s dive into some killer variations!

1. Classic Shrimp & Scallop Seafood Lasagna Soup

This is the baseline, the foundation upon which all other deliciousness is built. It’s the “I want to impress my friends with how good my cooking is” kind of recipe, but without the stress.

Ingredients:

  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (or more, if you’re brave!)
  • 4 cups Chicken Broth (low sodium is best)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 cup Heavy Cream
  • 1 lb Large Shrimp, peeled and deveined
  • 1 lb Sea Scallops, patted dry
  • 8 oz Lasagna Noodles, broken into smaller pieces
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Pepper to taste

Step-by-Step Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, oregano, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Don’t burn the garlic, peeps! That’s a culinary crime.
  3. Pour in the chicken broth and crushed tomatoes. Bring to a simmer.
  4. Stir in the broken lasagna noodles. Cook according to package directions, usually about 8-10 minutes, or until tender. FYI – cooking time can vary.
  5. Gently add the shrimp and scallops. Cook until the shrimp is pink and opaque and the scallops are cooked through, about 3-5 minutes. Don’t overcook the seafood! It’ll get rubbery.
  6. Stir in the heavy cream. Season with salt and pepper to taste.
  7. Garnish with fresh parsley. Serve immediately and prepare for compliments!

Why You’ll Love It:

It’s creamy, comforting, and packed with flavor. Plus, who doesn’t love a recipe that utilizes broken lasagna noodles to create an unexpected textural element? I swear, it feels like you’re cheating, but in the best way possible.

2. Spicy Chorizo & Shrimp Seafood Lasagna Soup

Want to kick things up a notch? This version adds the smoky, spicy goodness of chorizo for a truly unforgettable soup. It’s a flavor explosion!

Ingredients:

  • 1 tbsp Olive Oil
  • 4 oz Chorizo, casing removed and crumbled
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 Jalapeño, seeded and minced (optional – watch out for the seeds!)
  • 4 cups Chicken Broth
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1 lb Large Shrimp, peeled and deveined
  • 8 oz Lasagna Noodles, broken into smaller pieces
  • 1/4 cup Cilantro, chopped
  • Salt and Pepper to taste

Step-by-Step Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the crumbled chorizo and cook until browned, breaking it up with a spoon.
  2. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and jalapeño (if using) and cook for 1 minute more.
  3. Pour in the chicken broth and diced tomatoes. Stir in the smoked paprika and cumin. Bring to a simmer.
  4. Add the lasagna noodles and cook until tender, about 8-10 minutes.
  5. Add the shrimp and cook until pink and opaque, about 3-5 minutes.
  6. Season with salt and pepper to taste. Garnish with fresh cilantro.

Why You’ll Love It:

The smoky heat of the chorizo pairs perfectly with the sweetness of the shrimp. It’s a surprisingly complex flavor profile that’ll have you craving more. I once tried substituting Italian sausage – not the same, trust me. The paprika is essential.

3. Creamy Tomato & Basil Seafood Lasagna Soup (Vegetarian Option Available!)

This one’s all about embracing that classic Italian flavor combo: tomato and basil. And, if you’re feeling fancy, swap the seafood out for sliced mushrooms and white beans for a delicious vegetarian version.

Ingredients:

  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1/2 cup Tomato Paste
  • 4 cups Vegetable Broth (or chicken broth)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 cup Heavy Cream (or coconut cream for dairy-free)
  • 1 lb Sea Scallops, patted dry
  • 8 oz Lasagna Noodles, broken into smaller pieces
  • 1/4 cup Fresh Basil, chopped
  • Salt and Pepper to taste

Step-by-Step Instructions:

  1. Heat olive oil in a large pot over medium heat. Cook the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  2. Stir in the tomato paste and cook, stirring constantly, for 2 minutes. This caramelizes the paste and deepens the flavor. Don’t skip this step!
  3. Pour in the vegetable (or chicken) broth and crushed tomatoes. Bring to a simmer.
  4. Add the broken lasagna noodles and cook until tender, about 8-10 minutes.
  5. Add the scallops and cook until cooked through, about 3-5 minutes.
  6. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Garnish with fresh basil.

Why You’ll Love It:

This soup is bursting with fresh tomato flavor and the aromatic sweetness of basil. The creamy texture is just heavenly. IMO, substituting the scallops for sauteed portobello mushrooms is a surprisingly good move for a veggie twist.

4. Lemon-Garlic Seafood Lasagna Soup with Spinach

Bright, zesty, and full of greens – this version is a lighter, healthier take on the classic. It’s the “I want a little indulgence without feeling guilty” kind of soup.

Ingredients:

  • 1 tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 5 oz Baby Spinach
  • 4 cups Chicken Broth
  • 1/2 cup Lemon Juice (freshly squeezed, please!)
  • 1 tbsp Lemon Zest
  • 1 lb Shrimp, peeled and deveined
  • 8 oz Lasagna Noodles, broken into smaller pieces
  • Salt and Pepper to taste

Step-by-Step Instructions:

  1. Heat olive oil in a large pot over medium heat. Add the minced garlic and cook for 30 seconds, just until fragrant.
  2. Add the baby spinach and cook until wilted, about 2 minutes.
  3. Pour in the chicken broth. Bring to a simmer.
  4. Add the lemon juice and lemon zest.
  5. Add the lasagna noodles and cook until tender, about 8-10 minutes.
  6. Add the shrimp and cook until pink and opaque, about 3-5 minutes.
  7. Season with salt and pepper to taste.

Why You’ll Love It:

The bright, zesty flavor of lemon cuts through the richness of the soup, while the spinach adds a healthy dose of greens. It’s a surprisingly refreshing and flavorful soup, even with lasagna noodles! :/ Sometimes I add a dollop of Greek yogurt for extra creaminess – it’s amazing.

The Final Verdict: Your New Favorite Soup is Here!

So there you have it – four fantastic variations of Seafood Lasagna Soup to satisfy your craving for comforting, coastal flavors. They’re all relatively quick to make, adaptable to your own preferences, and guaranteed to impress. Don’t be afraid to experiment – swap out ingredients, add different spices, and make it your own! What’s best? This is way better than takeout. Enjoy!

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