You want a luxury dinner. But it’s a Wednesday. And you have zero energy for a fancy, fussy recipe.
I get it. We all want that big, impressive flavor without the big, exhausting effort. That’s why I created this Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab). It’s your gourmet cheat code. All the rich, cozy flavors of a seafood lasagna, but in a single pot. Ready in about 30 minutes. Let’s turn a random weeknight into a five-star event. If you love easy, hands-off soups, you have to try my Crockpot Lasagna Soup for effortless comfort.
Recipe Overview
- Cuisine: Italian-American Fusion
- Category: Soup / Main Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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. I built it for flavor. And I built it for you, the busy cook who deserves something amazing.
We’re talking tender shrimp, sweet scallops, and luxurious crab. All swimming in a creamy, tomato-y broth with lasagna noodles. It’s a gourmet seafood chowder met a pasta soup. And they had the most delicious baby.
No layering. No long baking. Just one pot and maximum reward. This recipe is your weeknight hero.
The Simple Ingredients
Don’t let the “seafood medley” scare you. We’re using smart shortcuts and pantry friends. The goal is big taste, not a long grocery list.
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional for heat)
- 1 (24-oz) jar of your favorite marinara sauce
- 4 cups chicken or seafood broth
- 1 cup heavy cream or half-and-half
- 8 oz (about 10) lasagna noodles, broken into pieces
- 1/2 lb medium shrimp, peeled and deveined
- 1/2 lb bay scallops
- 1 cup lump crab meat (fresh, canned, or imitation works!)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. This is where the magic happens, and it’s shockingly simple. Follow these steps and you can’t go wrong.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion. Cook for 3-4 minutes until it’s soft.
- Add the garlic, oregano, and red pepper flakes. Cook for just 1 minute until fragrant. Don’t let the garlic burn!
- Pour in the marinara sauce and broth. Stir it all together and bring it to a gentle boil.
- Once boiling, add the broken lasagna noodles. Stir and let it simmer for about 10-12 minutes. You want the noodles to be just shy of al dente.
- Reduce the heat to medium-low. Pour in the heavy cream. Stir until the soup is a beautiful, creamy orange color.
- Now, the seafood! Add the shrimp and scallops. Let them cook in the hot soup for 3-4 minutes. They cook fast!
- Gently fold in the crab meat and the mozzarella and Parmesan cheeses. Stir just until the cheese melts and the crab is heated through. This takes just 2 minutes.
- Taste it! Add salt and pepper as needed. Ladle into bowls, top with more Parmesan and fresh herbs. Dinner is served.
What to Serve With This Dish
This soup is a full meal. But if you want to round it out, keep it fast. No extra fuss required.
A simple green salad with a quick vinaigrette is perfect. So is a loaf of crusty garlic bread for dipping. Want something green? Sautéed spinach or roasted asparagus are effortless sides that feel fancy.
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
Make This Recipe Your Own (Quick Swaps)
Make this work for your kitchen. Use what you have. That’s the busy cook way.
No scallops? Use all shrimp. Or add some firm white fish cut into chunks. Out of heavy cream? A block of cream cheese whisked in makes it super rich. Use any short pasta you have—campanelle, bowties, or shells work great. For a delicious gluten-free twist, my Guilt-Free Gluten-Free Lasagna Soup is a cozy alternative.
How to Store Leftovers (If You Have Any!)
This soup stores beautifully. Let it cool completely, then put it in an airtight container. It will keep in the fridge for up to 3 days.
Reheat it gently on the stove over low heat. Add a splash of broth or cream if it gets too thick. The noodles will soak up liquid as it sits. I don’t recommend freezing it, as the dairy can separate.
NUTRITION INFORMATION
- Calories: ~550
- Fat: 28g
- Carbohydrates: 45g
- Protein: 35g
- Sodium: 1200mg
- Note: This is an estimate. Values can change based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use frozen seafood?
Absolutely! It’s a huge time-saver. Just make sure to thaw it completely and pat it very dry with paper towels before adding it to the soup. This prevents it from getting watery.
What’s the best way to break the lasagna noodles?
Put them in a zip-top bag, seal it, and give it a few good whacks with a rolling pin or pan. It’s fast, contained, and weirdly satisfying. No shards flying everywhere.
My soup got too thick overnight. Help!
No problem! Just add a little broth or water when you reheat it. Stir until it’s back to your perfect soup consistency. It’s an easy fix.
So there you have it. Your ticket to a luxury dinner on a busy night. No more saving seafood for weekends or special occasions. You can have that gourmet feeling anytime. For another family-friendly twist on this concept, don’t miss my Quick Creamy Chicken Lasagna Soup.
Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
