You want a fancy, restaurant-worthy dinner. But it’s a Wednesday. You’re tired. The kitchen feels like a marathon you didn’t train for.
I get it. I live there. That’s why I created this Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab). It’s your secret weapon. If you love the idea of lasagna in soup form but want a classic, hands-off version, you must try my Crockpot Lasagna Soup for effortless comfort.
Think creamy, rich chowder meets cozy lasagna. All in one pot. Ready in about 30 minutes. No layering noodles. No fussy sauces. Just huge, luxurious flavor with almost zero effort. Let’s cook.
Recipe Overview
- Cuisine: Italian-American Fusion
- Category: Main Course Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ultimate Guide to Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab)
This is the only guide you need. Why? Because I built it for speed. Every step is designed for maximum payoff.
We use broken lasagna noodles right in the soup. They cook in the rich broth and soak up all that amazing flavor. The seafood cooks fast. The creamy tomato base comes together in one pot.
You get the comfort of lasagna and the luxury of a gourmet chowder. In half the time. It’s a total weeknight win that looks and tastes like you spent hours.
The Simple Ingredients
Don’t let the “seafood medley” scare you. We’re using smart shortcuts. Most of this is probably in your pantry right now.
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional for heat)
- 1 (28-oz) can crushed tomatoes
- 4 cups chicken or seafood broth
- 1 cup heavy cream or half-and-half
- 8 oz broken lasagna noodles (about 1/3 of a box)
- 1/2 lb raw large shrimp, peeled and deveined
- 1/2 lb bay scallops
- 1 cup lump crab meat (fresh, canned, or imitation works!)
- 1 cup shredded Italian cheese blend (like mozzarella & parmesan)
- 1/2 cup fresh basil, chopped
- Salt and black pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Grab your biggest soup pot or Dutch oven. This is a one-pot wonder. We’re moving fast and building flavor in layers.
- Start the base. Heat the oil over medium heat. Add the onion. Cook for 3-4 minutes until soft. Add the garlic and red pepper flakes. Cook for 1 more minute until fragrant.
- Build the soup. Pour in the crushed tomatoes and broth. Stir well. Bring it to a gentle boil.
- Add the pasta. Stir in the broken lasagna noodles. Let it simmer for about 10 minutes. Stir occasionally so the noodles don’t stick. You want them just shy of al dente.
- Make it creamy. Reduce the heat to low. Stir in the heavy cream. This is the magic step that makes it taste incredibly rich. For another rich and creamy tomato-based soup that’s ready even faster, check out this Easy Creamy Lasagna Soup.
- Cook the seafood. Add the shrimp and scallops to the hot soup. They cook fast! Let them simmer for 3-4 minutes, just until the shrimp are pink and the scallops are opaque.
- Finish it off. Gently fold in the crab meat and half of the cheese. Heat for one final minute. Taste it! Add salt and pepper as needed.
- Serve. Ladle the soup into bowls. Top with the remaining cheese and a big sprinkle of fresh basil. Done!
What to Serve With This Dish
This soup is a full meal. But if you want to round it out, keep it simple. No extra work needed.
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
A baguette from the store bakery is perfect for dipping. A simple green salad with Italian dressing takes 2 minutes to toss. Garlic bread made under the broiler is another fast, fantastic choice.
Make This Recipe Your Own (Quick Swaps)
Use what you have! This recipe is super flexible. Don’t stress about being exact.
No scallops? Use all shrimp. Or add some firm white fish cut into chunks. Out of heavy cream? A block of cream cheese stirred in works great. Use any small pasta you have – campanelle, bowties, or shells are all good.
How to Store Leftovers (If You Have Any!)
This soup stores beautifully. Let it cool completely first.
Store it in an airtight container in the fridge for up to 2 days. The pasta will keep soaking up broth, so you may need to add a splash of water or broth when you reheat it. Reheat gently on the stove over low heat. I don’t recommend freezing, as the creamy base can separate.
NUTRITION INFORMATION
- Calories: ~550
- Protein: 35g
- Carbohydrates: 45g
- Fat: 25g
- Saturated Fat: 14g
- Fiber: 4g
- Sugar: 8g
*This is an estimate per serving. Values will vary based on your specific ingredients.
FREQUENTLY ASKED QUESTIONS
Can I use frozen seafood?
Absolutely! Thaw it first and pat it very dry with paper towels. This prevents the soup from getting watery. It’s a major time-saver.
What if I don’t have lasagna noodles to break?
No problem! Use any short pasta you have on hand. Mafalda, campanelle, or even rotini will work perfectly. Just adjust the cook time to the package directions.
Is it too rich?
If you want a lighter version, swap the heavy cream for half-and-half or whole milk. The soup will be a bit thinner but still delicious and creamy. For a completely different take that’s both cozy and accommodating, my Gluten-Free Lasagna Soup is a wonderful guilt-free indulgence.
See? Fancy dinner doesn’t have to be hard. Or take all night. This soup proves it. You get that luxurious seafood chowder feel and the cozy comfort of pasta. All without the hassle.
It’s your new go-to for impressing guests or just treating yourself on a busy night. You deserve a great meal that doesn’t drain your energy.
Go make this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
Tired of the 5 PM dinner panic? Grab my new 30-Minute Cookbook!