Creamy Shrimp Soup

shrimp and spinach soup in a white bowl along with a black spoon.

This Creamy Shrimp Soup rivals those from your favorite Italian restaurant. Ready in just 20 minutes, it’s rich, luscious, and incredibly easy to prepare. Your family will be begging for seconds!

Course Soup

Cuisine Italian

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

Prep Time 6

Cook Time 14

Total Time 20

Servings Servings

Calories 261kcal

Author Maria Doss

Ingredients

2 tablespoons butter
½ cup finely chopped onion
2 large garlic cloves finely chopped
2 tablespoons all purpose flour
2 cups chicken stock I used 33% reduced sodium
½ cup half and half or use whole milk
1 teaspoon Italian seasoning
¼ to ½ teaspoon salt
¼ teaspoon pepper powder
⅛ teaspoon red pepper flakes
¾ pound shrimp peeled, deveined and patted dry
2 handfuls baby spinach
¼ cup grated parmesan

Instructions

Melt butter in a medium pot, placed over medium heat. Add the chopped onion and garlic, and saute for about 3 minutes. Add the flour and cook stirring constantly for 1 to 2 minutes.
Add the stock, half-and-half, Italian seasoning, salt, pepper and red pepper flakes. Cook, stirring occasionally, until the mixture reaches a gentle simmer. Continue cooking for 3 to 4 minutes, or until the soup has thickened slightly.
Stir in the shrimp, spinach and parmesan. Cook for 3 to 4 minutes or until the shrimp is cooked through and the spinach is wilted. Serve hot!

Video

Notes

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

How to thaw frozen shrimp: If you’re using frozen shrimp, place them in a bowl of cold or room-temperature water and let them sit for about 10 minutes, or until thawed. The exact time will depend on how many shrimp you’re thawing. Drain well and pat them dry with paper towels before adding them to the soup.

Adjust the salt: I used 33% reduced-sodium chicken stock, so keep in mind that the amount of salt you need will depend on the stock you use. If you’re using unsalted or regular chicken stock, taste the soup and adjust the salt accordingly.

Nutrition