Want a dinner that feels like a luxury restaurant meal but costs less than a fast-food run? I live for recipes like this. My Seafood Shrimp Lasagna Soup is my secret weapon for a smart, satisfying dinner. If you love the idea of lasagna in a bowl, you should also try my easy creamy lasagna soup for another quick and rich option.
You don’t need expensive ingredients to eat well. This soup takes all the cozy, cheesy goodness of lasagna and turns it into a one-pot wonder. It’s packed with shrimp and comes together in about 30 minutes. Your wallet and your family will thank you.
Recipe Overview
Here’s the quick look at what you’re making. It’s simpler than it sounds, I promise.
- Cuisine: Italian-Inspired
- Category: Soup Dinner
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I build my recipes around a few key principles that keep costs low. This soup is a perfect example of that mindset in action.
First, we use frozen shrimp. It’s almost always cheaper than fresh, and it’s just as good. You can buy a big bag and use only what you need. The rest stays frozen for another meal.
Second, we skip the fussy lasagna noodles. Instead, we use simple mafaldine or broken lasagna noodles. They give that classic texture without the hassle of layering. A little goes a long way to make the soup filling.
Finally, the creamy base doesn’t need heavy cream. We make a quick roux with butter and flour, then thin it out with broth and milk. It’s rich, satisfying, and costs pennies compared to using cups of cream.
My Tips for Smart Shopping on a Budget
Getting the best price on ingredients is a skill. Here are my go-to strategies that I use every week.
Always buy shrimp frozen. Look for “easy-peel” or pre-cooked varieties to save time. Check the price per pound, not just the bag size. Store brands are often fantastic.
Seafood Shrimp Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Seafood Shrimp Lasagna Soup Recipe!
Nutrition Information
Use dried herbs. A jar of dried Italian seasoning is a powerhouse. It lasts for months and is far more cost-effective than buying fresh herbs every time.
Choose block cheese. Pre-shredded cheese has anti-caking agents. A block of mozzarella or Parmesan that you grate yourself melts better and tastes fresher. You get more for your money.
Buy broth in cartons, not cans. You can easily measure out what you need and reseal the carton. This prevents waste and gives you more control.
The Budget-Friendly Ingredient List
Here’s everything you’ll need. Check your pantry first—you might already have half of this!
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups (32 oz) chicken or vegetable broth
- 2 cups whole milk
- 1 (15 oz) can crushed tomatoes
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 8 oz mafaldine pasta, broken lasagna noodles, or other short pasta
- 1 lb medium frozen raw shrimp, peeled and deveined
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, plus more for serving
How to Make It (Step-by-Step)
Let’s get cooking. This process is straightforward and moves quickly, so have your ingredients ready.
- Start by building flavor. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
- Make the simple roux. Sprinkle the flour over the onions and garlic. Stir constantly for about 1 minute. This cooks the flour taste out and will thicken our soup beautifully.
- Create the creamy base. Slowly pour in the broth and milk while whisking. This prevents lumps. Add the crushed tomatoes, Italian seasoning, salt, and pepper. Stir well and bring the soup to a gentle simmer.
- Cook the pasta. Add the broken pasta to the simmering soup. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente (just tender).
- Add the shrimp and greens. Stir in the frozen shrimp and chopped spinach. Cook for 3-5 minutes, just until the shrimp turn pink and opaque and the spinach wilts. Be careful not to overcook the shrimp.
- Finish with cheese. Turn off the heat. Stir in 1 cup of the mozzarella and all of the Parmesan cheese until melted and creamy. The residual heat is enough to melt it smoothly.
- Serve it up. Ladle the hot soup into bowls. Top with the remaining 1/2 cup of mozzarella cheese and an extra sprinkle of Parmesan. Let it sit for a minute so the cheese on top gets melty.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every part of your grocery trip gets used.
If you have extra spinach, wilt it into scrambled eggs for breakfast. It’s a great way to add greens to your morning.
Leftover broth? Freeze it in an ice cube tray. Once frozen, pop the cubes into a bag. You’ll have pre-portioned broth for future sauces or soups.
Use the very last of the block cheese. Those small end pieces are perfect for melting on top of a single serving of toast or a baked potato.
If you have a little soup left, it will thicken as it sits. Thin it with a splash of broth or milk when you reheat it for lunch the next day. For a completely hands-off version that simmers all day, my crockpot lasagna soup is a fantastic alternative.
Nutrition Notes
This is a hearty, balanced meal in a bowl. Here’s a general look at what you’re getting per serving.
- Calories: ~450
- Protein: ~30g (Thanks, shrimp!)
- Carbohydrates: ~45g
- Fat: ~16g
- Good source of calcium from the dairy.
- Provides vitamin A and iron from the spinach.
Common Questions About This Recipe
Here are answers to a couple of questions I get asked all the time about this dish.
Can I use a different protein?
Absolutely. This soup is very flexible. If shrimp isn’t on sale, try using chopped cooked chicken sausage or even canned white beans. Both are budget-friendly and will taste great with the other flavors.
How do I store and reheat leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. The pasta will soak up broth, so when you reheat it, add a little extra broth or milk to get the soup consistency back. I don’t recommend freezing it, as the pasta can become mushy.
What if I don’t have the right pasta?
No problem at all. Any short pasta will work. I’ve used rotini, penne, and even farfalle with great success. Just cook it according to the package time for al dente.
This creamy lasagna soup proves that comfort food doesn’t have to be complicated or expensive. With a few smart swaps and a single pot, you can make a meal that feels special any night of the week. It’s the kind of healthy food dish that keeps you full and happy. And if you’re looking for a cozy option without gluten, be sure to explore my gluten-free lasagna soup for a delicious twist.
I hope this recipe becomes a regular in your rotation. Give it a try and see how easy it is to boost your dinner game without stressing your budget. Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!
