Seafood Soup is a warm, cozy bowl of comfort that feels a little fancy but is surprisingly easy to make at home. Loaded with shrimp, crab and clams in a rich tomato seafood broth with tender pasta, this soup is full of flavor in every bite.

Bowl of seafood soup with shrimp, crab and clams.

This is one of those seafood recipes where you can use what you have on hand and still end up with something truly special. You’ll also love our creamy Seafood Chowder and this Low Country Boil for feeding a crowd.

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Table of Contents

Why You’ll Love This Recipe

You get a hearty seafood soup loaded with shrimp, crab and clams in a rich seafood broth that tastes like a restaurant favorite made at home.
This easy one pot seafood soup comes together fast with simple ingredients and minimal prep, making it perfect for busy weeknights or holiday entertaining.
It is cozy, comforting and flexible so you can swap in your favorite seafood or use what you have on hand without sacrificing flavor.

Ingredients for Seafood Soup

Olive oil
Onion
Bell peppers
Celery
Garlic
Seafood stock or chicken broth
Ditalini pasta
Shrimp – we used large shrimp but any size will work
Lump crab or shelled crab legs (any shellfish like lobster will work)
Clams with juice
Fresh tomatoes
Parsley for garnish

How to Make Seafood Soup

Adding seafood stock to sauteed vegetables for soup.

Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers and celery. Cook vegetables until softened, about 5 minutes. Stir in garlic and cook another few minutes until fragrant.
Pour in seafood stock and bring to a gentle boil.

Add ditalini pasta and shrimp, cooking about 3 minutes.

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Stir in crab and clams with their juice. Lower to simmer and cooking about 3 to 4 minutes.

Add fresh tomatoes and stir gently. Taste and adjust seasoning if needed.

Ladle into bowls and garnish with fresh parsley before serving.

Seafood soup is a comforting way to bring big flavor to the table without a lot of effort. It works just as well for a relaxed family dinner as it does for serving guests when you want something simple but special. Keep this one in your back pocket for busy nights, holiday weekends or anytime you want a warm, satisfying meal that everyone looks forward to.

If you try this Seafood Soup Recipe, leave a comment and star rating and let me know what seafood you used in your soup.

Seafood soup in a bowl with shrimp, clams, crab.

Print Recipe

5 from 1 vote

Seafood Soup

Hearty seafood soup made with shrimp, crab, clams and pasta in a rich seafood broth. Easy one pot dinner the whole family will love.

Prep Time10

Cook Time20

Course: Soups

Cuisine: American

Keyword: soup with clams, soup with crab, soup with shrimp

Servings:

Calories: 630kcal

Author: Milisa

Ingredients

3 tablespoons olive oil
2 cups onion diced
2 cups bell peppers diced
2 tablespoons minced garlic
6 cups seafood stock or chicken broth
2 cups ditalini pasta
½ pound shrimp peeled and deveined
2 6.5 ounce canned clams with juice
½ pound lump crab
2 cups diced tomatoes
fresh parsley optional for garnish

Instructions

Heat olive oil in a large soup pot over medium heat. Add onion, bell peppers and celery. Cook until softened, about 5 minutes. Stir in garlic and cook another few minutes until fragrant.
Pour in seafood stock and bring to a gentle boil. Add ditalini pasta and shrimp, cooking about 3 minutes.
Stir in crab and clams with their juice. Lower to simmer and cooking about 3 to 4 minutes.
Add fresh tomatoes and stir gently. Taste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh parsley before serving.

Notes

You can add any small pasta, elbow macaroni or small shells if needed.
For a little heat, add a pinch of crushed red pepper flakes.
If you prefer a richer broth, stir in a splash of heavy cream at the end.
Use whatever seafood you have available like scallops, cod or even leftover cooked fish.

Store leftover seafood soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat just until warmed through. Avoid boiling so the seafood stays tender.