You want a luxury dinner. But it’s a Wednesday. And you’re tired.
I get it. Gourmet meals feel like weekend-only events. They shouldn’t be. That’s why I created this Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab). If you love the ease of a slow cooker, you must try my Crockpot Lasagna Soup for another effortless comfort meal.
It’s your secret weapon. We’re talking restaurant-level flavor in one pot. In about 30 minutes. Let’s make your weeknight a win.
Recipe Overview
- Cuisine: Italian-American Fusion
- Category: Soup / Main Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4-6
Ultimate Guide to Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab)
This is your only guide. Why? Because I built it for speed.
We skip the fuss, not the flavor. Imagine a rich, creamy tomato broth. It’s packed with tender shrimp, sweet scallops, and lump crab.
Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab) Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab) Recipe!
Nutrition Information
Then, we add broken lasagna noodles. They cook right in the soup. They soak up all that amazing juice. Every bite is pure comfort.
This dish is a chowder’s fancy cousin and a lasagna’s easygoing friend. It’s a one-pot wonder that looks like you spent hours. You didn’t. And that’s the best part.
The Simple Ingredients
Don’t let the “seafood medley” scare you. The rest is pantry-friendly. I promise.
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for heat)
- 1/4 cup tomato paste
- 1 (28-oz) can crushed tomatoes
- 4 cups seafood or chicken broth
- 1 cup heavy cream or half-and-half
- 8 oz dry lasagna noodles, broken into pieces
- 1 lb large shrimp, peeled and deveined
- 1/2 lb bay scallops
- 1/2 lb lump crab meat
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. This is where the magic happens. Follow these steps and dinner is done.
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion. Cook for 3-4 minutes until soft.
- Add the garlic, oregano, and red pepper flakes. Stir for 1 minute until fragrant. This builds your flavor base.
- Stir in the tomato paste. Let it cook for 2 minutes. It will darken slightly. This deepens the tomato flavor.
- Pour in the crushed tomatoes and broth. Give it a good stir. Bring the mix to a gentle boil.
- Add the broken lasagna noodles. Stir them in. Let the soup simmer for about 10 minutes. Stir occasionally so the noodles don’t stick.
- Reduce the heat to medium-low. Pour in the heavy cream. Stir until the soup is creamy and lovely.
- Now, add the seafood. Start with the shrimp and scallops. Let them cook for 3 minutes. They will start to turn opaque.
- Gently fold in the crab meat. Be careful not to break it up too much. Cook for 1-2 more minutes until the shrimp are pink and cooked through.
- Turn off the heat. Stir in half of the mozzarella and Parmesan. The residual heat will melt it into a cheesy, glorious sauce. Season with salt and pepper.
- Ladle the soup into bowls. Top with the remaining cheese and fresh herbs. Dig in immediately!
What to Serve With This Dish
This soup is a full meal. But a little something on the side never hurts. Keep it simple.
A quick green salad with lemon vinaigrette is perfect. So is a loaf of crusty garlic bread.
Want to keep it light? Just add some oyster crackers on the side. They’re great for scooping.
Make This Recipe Your Own (Quick Swaps)
Use what you have! This recipe is super flexible. Here are my favorite easy swaps.
No fresh seafood? Use a 12-oz bag of frozen seafood mix. Thaw it first. It works like a charm.
Out of lasagna noodles? Use any short pasta you have. Mafalda, campanelle, or even rotini will do the job.
Want it lighter? Swap the heavy cream for whole milk. The soup will be a bit thinner but still delicious. For a different dietary twist, my gluten-free lasagna soup is a fantastic guilt-free option.
How to Store Leftovers (If You Have Any!)
This soup is best fresh. The pasta keeps soaking up liquid. But leftovers are still tasty.
Store cooled soup in an airtight container in the fridge. Eat it within 2 days.
Reheat it gently on the stove. Add a splash of broth or water to loosen it up. The pasta will have absorbed a lot of the soup.
I do not recommend freezing this. The dairy and pasta can get a weird texture.
NUTRITION INFORMATION
- Calories: ~580
- Carbohydrates: 48g
- Protein: 38g
- Fat: 26g
- Saturated Fat: 13g
- Cholesterol: 220mg
- Sodium: 1450mg
- Fiber: 4g
- Sugar: 10g
*Nutrition is an estimate. Values can vary based on ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use imitation crab?
Yes, you can. Chop it into chunks and add it in the last step. The flavor will be different, but it’s a good budget swap.
My soup got too thick. Help!
No problem! Just add more broth or a little water when you reheat it. The pasta is thirsty. This is an easy fix.
Do I have to use tomato paste?
I really recommend it. It adds a rich, concentrated flavor you can’t get from just crushed tomatoes. It’s a flavor booster.
See? Gourmet doesn’t have to be hard. You just made a seafood feast in one pot. On a weeknight. You’re a kitchen hero.
This recipe is your ticket to easy, impressive meals. No more saving the good stuff for Saturday. If you’re craving another rich and creamy variation, my creamy garden chicken lasagna soup is the ultimate cozy one-pot dinner.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
