Tuscan Shrimp and Spinach Soup

comforting bowl of Tuscan shrimp and spinach soup

The perfect way to cozy up this winter! It is amazingly comforting, quick and everyone will beg for seconds.

This shrimp soup is the YUMMIEST!

How do I know? I made a sauce version to be served on pasta which is probably the best sauce ever.

I have been soaking chunks of crusty bread and enjoying all week long.

What’s more comforting than carbs, right?

Well, if carbs is not your thing then this is insanely good as is.

comforting bowl of Tuscan shrimp and spinach soup

comforting bowl of Tuscan shrimp and spinach soup

comforting bowl of Tuscan shrimp and spinach soup

Skill level – Intermediate

Tuscan Shrimp and Spinach Soup


2 tablepoons olive oil

20-24 medium shrimp (about 1/2 pound), peeled and deveined, patted dry

2 tablepsoons butter, salted or unsalted

1/2 cup finely chopped onion

2 large garlic cloves, finely chopped

1/4 teapoon red pepper flakes

1 tablespoon all purpose flour

1 x 14.5 ounce can chicken stock

1/2 cup heavy cream

1/4 cup milk, refer notes_2

1 teaspoon Italian seasoning

1/4 cup grated parmesan

2 handfuls baby spinach, chopped or left whole

1/2  to 1 teaspoon salt, refer notes_1

1/4 teaspoon pepper powder


1. Add olive oil into a medium pan and place over high heat. When hot, place shrimp in a single layer, cook for one minute (without disturbing), turn then over and cook for an additional 30 seconds or until cooked. Transfer shrimp onto a plate. Return pan back to heat and reduce heat to medium. 

3. Add butter and then followed by onion, garlic and red pepper flakes. Cook for 1-2 minutes until translucent. Stir in flour and saute for about 30 seconds, until raw smell of flour is gone.

4. Add remaining ingredients (one can stock, 1/2 cup heavy cream, 1/4 cup milk, 1 teaspoon Italian seasoning, 1/4 cup parmesan, 2 handful spinach, salt and pepper). Increase heat to high, let it come to a boil, and cook for about 2 minutes until spinach is wilted. Take off heat and add shrimp along with any accumulated juices.

Serve hot with a crusty bread, if desired

Makes 1-2 servings.


  1. Salt depends on the stock that you are using and your taste preference. So, use 1/2 teaspoon and add more at the end, if desired.

  2.  A  total of 3/4 cup heavy cream may be used leaving out milk.





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