Want a dinner that feels like a fancy restaurant splurge but costs less than a fast-food run? I’m here to tell you a secret: you don’t need expensive ingredients to eat well. My Seafood Shrimp Lasagna Soup is my ultimate proof. It wraps all the cozy, cheesy goodness of lasagna into a single, savvy pot of soup. If you love the idea of lasagna in soup form, you have to try this easy Crockpot lasagna soup for the ultimate hands-off meal.
Think creamy tomato broth, tender pasta, and sweet, succulent shrimp. It sounds indulgent, right? The best part is how we get there. We use smart swaps and pantry staples to build incredible flavor without the incredible price tag. This is the kind of meal that makes everyone at the table happy, including your wallet.
Recipe Overview
This recipe is a perfect example of how a little creativity goes a long way. Let’s look at what you’re making.
- Cuisine: Italian-Inspired
- Category: Main Course Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your budget. Let me show you how it works.
First, we use frozen shrimp. Buying shrimp frozen is almost always cheaper than fresh, and the quality is excellent. You can get exactly what you need without paying a premium. Second, we skip the fuss of layering and pre-cooking lasagna noodles. Instead, we break regular lasagna sheets or use mafaldine pasta right in the pot. This saves time, energy, and prevents broken noodles.
Finally, the creamy base doesn’t need heavy cream. We use a block of cream cheese. It’s often cheaper per ounce, melts beautifully, and you can use the rest for bagels. A bit of dried Italian seasoning does the job of fresh herbs here. It’s all about getting maximum flavor for minimum cost.
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years that make a huge difference. These tips will help you make this soup and many others for less.
Always buy shrimp frozen in a bag. Look for sales and stock up. Dried herbs and spices are your best friends. They last forever and pack a punch. For the tomato paste, buy it in a tube if you can. It keeps for ages in the fridge so you don’t waste a whole can.
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
Choose block cream cheese over the tubs. It’s typically a better value. For the pasta, any wide, ribbed noodle works. Use what’s on sale. Finally, buy your broth in cartons or, better yet, use bouillon cubes or paste. They are incredibly cheap and let you make exactly the amount you need. For another delicious and accommodating option, check out this cozy gluten-free lasagna soup.
The Budget-Friendly Ingredient List
Here’s everything you’ll need. Check your pantry first—you might already have half of this!
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 (8 oz) block cream cheese, softened and cubed
- 1 (28 oz) can crushed tomatoes
- 8-10 lasagna noodles, broken into pieces (or 12 oz mafaldine/other wide pasta)
- 1 pound medium frozen raw shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
How to Make It (Step-by-Step)
This creamy lasagna soup comes together in one pot. It’s as simple as it is delicious.
- Start by building flavor. In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic and cook for one more minute until fragrant.
- Add your flavor base. Stir in the tomato paste, oregano, basil, and red pepper flakes. Cook for 2-3 minutes. This step is key—it cooks out the tinny taste of the paste and makes the spices bloom.
- Create the creamy broth. Pour in the broth and add the cubed cream cheese. Whisk constantly until the cream cheese is completely melted and the broth is smooth.
- Bring it all together. Stir in the crushed tomatoes and broken lasagna noodles. Bring the soup to a simmer. Let it cook, stirring occasionally, for about 15-20 minutes, or until the pasta is al dente.
- Cook the shrimp. Add the frozen shrimp directly to the pot. They will cook quickly in the hot soup—about 3-5 minutes, just until they turn pink and opaque. Don’t overcook them!
- Finish with greens and cheese. Turn off the heat. Stir in the fresh spinach until it wilts. Finally, stir in the mozzarella and Parmesan cheese until melted and gooey. Taste and add salt and pepper as needed.
- Serve it up. Ladle the soup into bowls. Top with extra Parmesan and a crack of black pepper. Enjoy immediately!
How to Use Up Every Last Bit (No Waste!)
Being resourceful means getting the most from every ingredient. Here’s how I avoid throwing anything away.
If you have leftover spinach, toss it into morning eggs or a smoothie. Any extra mozzarella can be frozen for your next pizza night. If you miraculously have soup leftovers, they keep well for 3 days. The pasta will soak up broth, so add a splash of water or broth when reheating.
You can also freeze this soup for a future easy dinner. I recommend slightly undercooking the pasta if you plan to freeze it. That way, when you reheat it, the noodles won’t turn to mush. It’s a fantastic make-ahead meal.
Nutrition Notes
This is a filling, balanced meal in a bowl. Here’s a general look at what you’re getting per serving.
- High in Protein: Thanks to the shrimp and cheese.
- Good Fiber: From the tomatoes, spinach, and whole wheat pasta (if used).
- Rich in Vitamins: Provides Vitamin C, Vitamin A, and calcium.
- Moderate Calories: A satisfying portion that fits into a balanced diet.
Common Questions About This Recipe
I get asked about substitutions all the time. Let’s tackle the most frequent ones.
Can I use a different protein?
Absolutely! This recipe is flexible. Diced chicken breast or Italian sausage are great swaps for the shrimp. If you use cooked sausage, add it with the tomatoes. For raw chicken, add diced pieces with the shrimp so it cooks through. For a fantastic chicken version, this creamy chicken lasagna soup is a family favorite.
My soup got too thick. What can I do?
This happens, especially with leftovers. The pasta loves to drink up the broth. Simply add more broth, water, or even a bit of milk when you reheat it. Give it a good stir, and it will be perfect again. It’s an easy fix.
Can I make this soup dairy-free?
You can try. For the creamy element, use a dairy-free cream cheese alternative. Skip the mozzarella and Parmesan, or use your favorite vegan shreds. The flavor will be different, but it will still be a tasty, tomato-based pasta soup.
This Seafood Shrimp Lasagna Soup proves that budget cooking doesn’t mean boring cooking. It’s a practical, one-pot wonder that delivers on comfort and taste. You get the fun of lasagna without the work, and your grocery bill stays low. It’s a win-win in my book.
I hope this recipe becomes a trusted favorite in your home. Give it a try on your next busy weeknight. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!
