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.
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
More Shrimp Recipes:
- Shrimp Alfredo Pasta
- Indian Butter Shrimp
- Shrimp Pasta with Tomato Cream Sauce
- Shrimp Fried Rice
- Garlic Butter Shrimp and Rice
- Shrimp Avocado Sandwich
How to make Italian shrimp soup recipe?
- Cook shrimp in olive oil, until just cooked and transfer to a bowl.
- In the same pan, saute onion, garlic and red pepper flakes in some butter.
- Add some all purpose flour and saute for few seconds until flour is toasted and raw flavor is gone (about 30 seconds)
- Add remaining ingredients (one can stock, Ā½ cup heavy cream, Ā¼ cup milk, 1 teaspoon Italian seasoning, Ā¼ cup parmesan, 2 handfuls spinach, salt and pepper).
- Let soup come to a boil, and cook for about two minutes--> soup will thicken slightly and spinach is wilted.
- Take off heat, stir in cooked shrimp along with any accumulated juices ( don't wanna waste any flavor).
Expert tips
Shrimp : Use raw, cleaned shrimp with tails intact or remove tails.
How to defrost frozen shrimp ā 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 Ā¾ cup half & half instead of heavy cream and milk.
Ā¾ 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 sautƩed 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 š¬) with the added bonus of it being fast & completely yummy! I had all things on hand for a last minute meal (used frozen shrimp šš»)"
"Doubled it. Delicious!"
"The red pepper flakes made it a little too spicy for me personally...next time Iām 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 meat..it came out Delicious!"
"This soup is simple to make and itās delicious. Itās in our soup rotation!"
"It was AMAZING!! Very easy to make."
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
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.
Frozen, thawed shrimp should be washed, rinsed and patted dry before using in the recipe.
This soup recipe is relatively low in carbs, since it does not use any rice and use only Ā½ tablespoon flour per serving.
One serving of soup has 759 calories, 26 grams carbs, 2 grams fiber, 41 grams protein and 55 grams fat.
Soups, SOUP and more Soup:
Cream of Spinach Soup <--- Indian style
Thai Curry Soup with Shrimp <--- Instant Pot
Creamy Tomato Soup <--- Best ever!
Creamy Chicken and Rice Soup without Cream
Tomato Basil Soup <----- Vegan
Creamy Italian Shrimp Soup with Spinach
Ingredients
- 2 tablepsoons olive oil
- 20-24 medium shrimp (about Ā½ pound) peeled, deveined and patted dry
- 2 tablepsoons butter salted or unsalted
- Ā½ cup finely chopped onion
- 2 large garlic cloves finely chopped
- Ā¼ teaspoon red pepper flakes
- 1 tablespoon all purpose flour
- 1 14.5 ounce can chicken stock
- Ā½ cup heavy cream
- Ā¼ cup milk refer notes
- 1 teaspoon Italian seasoning
- Ā¼ cup grated parmesan
- 2 handfuls baby spinach chopped or left whole
- Ā½-1 teaspoon salt refer notes
- Ā¼ teaspoon pepper powder
Instructions
- 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, Ā½ cup heavy cream, Ā¼ cup milk, 1 teaspoon Italian seasoning, Ā¼ 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.
Notes
-
Salt depends on the stock that you are using and your taste preference. So, use Ā½ teaspoon and add more at the end, if desired.
-
Ā AĀ total of Ā¾ cup heavy cream may be used leaving out milk.
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Patrick@looneyforfood.com
Got of plane, first thing to do? Check this recipe out! Now I need to find some bread to soak up that sauce!
Maria Doss
Thank you Patrick:)
Kelly @ Kelly Lynns Sweets and Treats
Looks so warm and comforting Maria! I definitely agree that bread is a must for sopping up every delicious bit of this soup!!
Maria Doss
Thank you Kelly:)
Rissa
Looks delicious, I think I will add gnocchi to mine
Maria Doss
Fabulous idea š
Melissa
How many servings are there in this recipe?
Melissa
Oops, I just saw the servings.
Maria Doss
Great!
Anna
Looks yummy!! Can you tell me the servings, I can't seem to find that info. And how would you double the recipe? Thanks!!
Maria Doss
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:)
Ryan
What is pepper powder? Finely ground black pepper? Chili powder? If chili powder what type?
Maria Doss
Ground black peppercorns, hope it clarifies:)
Kimmy Jo
Nutritional information please
Maria Doss
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:)
Janet
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.
Maria Doss
Hi Janet, What a fabulous meal prep idea!! Thank you for sharing all the details. So glad you liked it:) - Maria
Monika
Just tried your recipe tonight - it was truly delicious!Thank you š
Maria Doss
So glad that you loved it š
Lisa Ryan
This soup is delicious! It is Keto friendly using all heavy cream instead of milk. Also added some sauteed mushrooms. Husband loved it! Will definitely make again.
Maria Doss
Yay!! Glad you liked it hun:)
Sharbari
Hi, I'm in India. Tried this on Saturday as part of an all-Italian lunch menu and it turned out really well! Thanks š
I'd like to make a light zuppa pesce version some time too, for those meals when the soup is to be followed up with a heavy mains. Any ideas?
Maria Doss
Thank you Sharbari, glad you liked it:) I have not tried Zuppa pesce, hence cannot assist you. But, this https://www.allrecipes.com/recipe/230551/zuppa-di-pesce-fra-di-avolo/ seems to be good and has 4.9 star reviews. Hope it helps:)
Jessie
Holy bananas, this recipe is amazing. It combines all of my favorite things (spinach, seafood & heavy cream š¬) with the added bonus of it being fast & completely yummy! I had all things on hand for a last minute meal (used frozen shrimp šš»). Thank you!!
Diana
I just made this soup and it is amazing. I did do some changes though. Instead of chicken broth I used shrimp broth and I used only 1/2 of the pepper flakes and added about two tablespoons of turbinado sugar. Iām going to make this soup for the rest of my life. Thank you so much ā¤ļø
Lily Byrne
I made this soup tonight. It was amazing!! Definitely a keeper recipe!!
Tracy
Love this recipe! The only thing I did different was add a good pinch of fresh ground nutmeg along with the shrimp - nutmeg always amps up the flavor of cream sauces & creamed spinach.