Seafood Soup

5 from 1 vote

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.

Nutrition