Simple Seafood Lasagna Soup: A Tasty Twist On A Classic Dish

Season the shrimp with Old Bay seasoning and toss to coat.

Melt 1-2 tablespoons of butter in a skillet over medium-high heat.

Add the seasoned shrimp to the skillet and cook for 2-3 minutes until just cooked through.

Remove the shrimp from the skillet and set aside to cool in the fridge.

Add another 1-2 tablespoons of butter to the skillet.

Add chopped onions and garlic to the skillet and sauté until the onions are translucent, seasoning with Old Bay or Cajun seasoning and black pepper.

Pour in 2 cups of half-and-half and mix well.

Add 2 cups of shrimp bouillon to the mixture and stir until combined, ensuring it doesn't thicken like a pasta sauce.

Add crawfish tails and lump crab meat to the soup base, keeping the heat on medium to medium-high without boiling.

Stir in spinach and allow it to wilt down.

Add mini lasagna pasta noodles to the soup base and cook until the pasta is al dente, about a few minutes.

If too much pasta is added, note that it will become more like a pasta dish than a soup.

Mix in the cooked shrimp with the pasta and soup base.

Top with mozzarella cheese and cover to melt the cheese.

Turn off the heat and let it simmer briefly before serving.

Optionally, add ricotta cheese on top before serving and finish with dried basil.

Plate the seafood lasagna soup and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens