Tuscan Shrimp and Spinach Soup

best shrimp soup

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

This easy 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. 

This Italian shrimp soup has been one of the most popular recipes on my blog. It is certainly one of the best shrimp recipe out there. 

best shrimp soup

best shrimp soup

best shrimp soup

5 from 2 votes

Tuscan Shrimp and Spinach Soup

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

Course Soup
Cuisine Italian
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 2
Author Maria Doss


  • 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


  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 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. 

  2. 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. 

  3. 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. 

  4. Serve hot with a crusty bread, if desired. 

Recipe Notes

  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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        1. Thanks Anna for pointing it out. It is 2 servings (I have updated).
          To double the recipe :
          Heat 4 tablespoons olive oil into a pan. Cook about 1 pound or more shrimp in a single layer (may be in 2 batches) until cooked on both sides. Transfer shrimp into a seperate plate.
          Heat 4 tablespoons butter in the same pan. Saute 1 cup chopped onion, 4 minced garlic and 1/2 teaspoon red pepper flakes until onions are translucent. Stir in 2 tablepoons all purpose flour and cook for 30 seconds until raw smell of flour is gone.
          Now add 2 cans chciken stock, 1 cup heavy cream, 1/2 cup milk, 2 teaspoons Italian seasoning, 1/2 cup parmesan, 4 handful baby spinach and salt (1-1 1/2 teaspoons). Let it come to a boil and cook until spinach is wilted. Stir in shrimp along with accumulated juices. Serve hot with crusty bread.
          Hope it helps:)

    1. I’m so sorry that I don’t have nutritional information updated on my site right now. But, I’m seriously working on this and will get all recipes nutritional information going forward. Extremely sorry about this:)

  1. I made this recipe and froze it in individual containers for work lunches. I added some diced celery, mushrooms, and extra spinach to bulk it up some. It is delicious and filling.It froze and reheated in the microwave well.(Yes, I know people say that you cannot freeze cream soups. It is not true.) I will definitely be making it again.

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