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Creamy Italian Shrimp Soup with Spinach

The BEST Italian Cream of Shrimp Soup to cozy up this winter! Amazingly comforting Tuscan soup is quick, easy and everyone will beg for seconds.

2 blue bowls of BEST SHRIMP SOUP recipe with wooden handled spoons and grated parmesan on the side for garnish
Tuscan Shrimp and Spinach Soup…read more

Tuscan shrimp and spinach soup —> HOLY YUM! 

A warm bowl of this best shrimp soup recipe made with chicken broth, with a crusty piece of bread will warm your soul in this cold winter – Tender shrimp, fresh spinach, creamy soup, nutty parmesan with a hint of spice.

An amazing cream of shrimp soup

We made a sauce version to be served on pasta which is probably the best sauce ever. The Shrimp with sun dried tomato cream sauce is a creamy sauce made with chicken stock, sun dried tomatoes, spinach, parmesan and hint of red pepper flakes. This is great served over pasta or a big hunk of crusty bread <—- More like an Alfredo soup.

I couldn’t stop there. Well, I had to create an instant pot version (Click here for more instant pot recipes). Instant Pot Creamy Tuscan Chicken soup which is just an Instant pot version with chicken. So, you know this is GOOD STUFF! 

This Creamy Shrimp soup is –

  • Quick & Easy
  • Creamy
  • One pot
  • Comforting
  • Cozy
  • Delicious
  • Best ever

If I haven’t convinced you enough, just click here for the pin of this recipe to see all the RAVE REVIEWS. 

Main ingredients

Shrimp – Raw, peeled and deveined shrimp

Chicken stock – We used 33% reduced sodium

Dairy – Heavy cream and milk (or use half and half)

Fat – Butter and olive oil

Flavorings – Italian seasoning, salt, black pepper and red pepper flakes

Vegetables – Baby spinach, onion and garlic

Flour – All purpose flour

Cheese – Grated parmesan cheese

ingredients to make cream of shrimp soup

More Shrimp Recipes:

blue enameled cast iron pot with italian shrimp soup

How to make Italian shrimp soup recipe?

  1. Cook shrimp in olive oil, until just cooked and transfer to a bowl.
  2. In the same pan, saute onion, garlic and red pepper flakes in some butter. 
  3. Add some all purpose flour and saute for few seconds until flour is toasted and raw flavor is gone (about 30 seconds)
  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 handfuls spinach, salt and pepper).
  5. Let soup come to a boil, and cook for about two minutes–> soup will thicken slightly and spinach is wilted. 
  6. Take off heat, stir in cooked shrimp along with any accumulated juices ( don’t wanna waste any flavor).
blue enameled cast iron pot with tuscan shrimp soup with a wooden spoon for serving

Expert tips

Shrimp : Use raw, cleaned shrimp with tails intact or remove tails.

How to defrost frozen shrimp – Place shrimp in a bowl of cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels. 

Chicken stock – We used 33% chicken stock. if you are using no sodium or regular salt, then adjust salt accordingly.

Use 3/4 cup half & half instead of heavy cream and milk.

3/4 cup whole milk may be used instead of heavy cream and milk for a low fat soup.

Salt – Adjust salt according to the stock used.

Few reader feedbacks:

“Amazing, next time I’m gonna double the recipe! I seasoned my gulf shrimp with lemon pepper and sautéed my onions in a herb garlic compound butter”

“Holy bananas, this recipe is amazing. It combines all of my favorite things (spinach, seafood & heavy cream 😬) with the added bonus of it being fast & completely yummy! I had all things on hand for a last minute meal (used frozen shrimp 👍🏻)”

“Doubled it. Delicious!”

“The red pepper flakes made it a little too spicy for me personally…next time I’m going to either stay away from them altogether or reduce the amount. Altogether it was fantastic!”

“Delicious and soooo easy to make!”

“I added some Italian sausage to mine for more came out Delicious!”

“This soup is simple to make and it’s delicious. It’s in our soup rotation!”

“It was AMAZING!! Very easy to make.”

blue cast iron pot and a blue bowl with soup along with spoons

Serving suggestion:

  • As is for dinner
  • With a crusty bread or garlic knots.
  • Meal Prep – Make double batch, cool, pack into mason jars for the week.
  • Serve as an appetizer for your next get together.
  • Enjoy for lunch with a side salad.

How long can you keep shrimp soup?

Refrigerate cooked and cooled soup in air tight containers for up to 4 days. Microwave in low heat, until warmed through.

Frequently asked questions

Can you put frozen shrimp to soup?

Frozen shrimp can be used directly in any soup recipe, since they are much smaller in size when compared to chicken or fish and defrosts quickly. However, it is important to note that the frozen shrimp needs to be peeled and deveined. Cooking them from frozen actually helps prevent overcooking resulting in a more tender shrimp.

Should you wash frozen shrimp?

Frozen, thawed shrimp should be washed, rinsed and patted dry before using in the recipe.

Does shrimp soup have carbs?

This soup recipe is relatively low in carbs, since it does not use any rice and use only 1/2 tablespoon flour per serving.

How many calories in one serving of shrimp soup?

One serving of soup has 759 calories, 26 grams carbs, 2 grams fiber, 41 grams protein and 55 grams fat.

2 blue bowls of SHRIMP SOUP recipe with wooden handled spoons and grated parmesan on the side for garnish
creamy soup in a blue bowl

Soups, SOUP and more Soup:

Cashew Spinach Soup <— Indian style

Thai Curry Soup with Shrimp <— Instant Pot

Creamy Tomato Soup <— Best ever!

Thai Cauliflower Soup

Thai Style Carrot Soup

Tomato Basil Soup <—– Vegan

Creamy Italian Shrimp Soup with Spinach

Maria Doss
The BEST Italian Cream of Shrimp Soup to cozy up this winter! Amazingly comforting Tuscan soup is quick, easy and everyone will beg for seconds.
4.32 from 67 votes
Prep Time 6 mins
Cook Time 10 mins
Total Time 16 mins
Course Soup
Cuisine Italian
Servings 2


  • 2 tablepsoons olive oil
  • 20-24 medium shrimp (about 1/2 pound) peeled, deveined and patted dry
  • 2 tablepsoons butter salted or unsalted
  • 1/2 cup finely chopped onion
  • 2 large garlic cloves finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon all purpose flour
  • 1 14.5 ounce can chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup milk refer notes
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated parmesan
  • 2 handfuls baby spinach chopped or left whole
  • 1/2-1 teaspoon salt refer notes
  • 1/4 teaspoon pepper powder


  • 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 them over and cook for an additional 30 seconds or cooked. Transfer shrimp to a plate and return pan back to heat, Reduce heat to medium. 
  • Add butter. Once melts, add 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. 
  • Add remaining ingredients (one can stock, 1/2 cup heavy cream, 1/4 cup milk, 1 teaspoon Italian seasoning, 1/4 cup parmesan, 2 handfuls 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, stir in shrimp along with any accumulated juices. 
  • Serve best shrimp soup hot with a crusty bread, if desired. 


  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.

Keyword best shrimp soup, CREAM OF SHRIMP SOUP, creamy shrimp soup, Italian shrimp soup, shrimp and spinach soup, tuscan shrimp soup
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