Italian Sausage and Shrimp Soup
Warm, hearty, and packed with bold flavors, this Italian Sausage and Shrimp Soup is the ultimate comfort food that brings together the best of land and sea in one pot. Featuring succulent shrimp, savory Italian sausage, and a medley of fresh vegetables like carrots, celery, and red bell peppers, this recipe bursts with color and nutrients. Simmered in a richly seasoned broth with aromatic herbs like oregano and basil, every spoonful is a blend of savory and tangy notes. The addition of fresh spinach adds a vibrant, wholesome touch, while a hint of crushed red pepper gives an optional spicy kick. Perfect for cozy evenings, this 35-minute, one-pot meal is easy to prepare and makes enough to serve a family of six. Serve it warm, garnished with chopped parsley, for a rustic Italian-inspired dish that’s as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 pound medium shrimp, peeled and deveined
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 stalks celery stalks, diced
- 2 medium carrots, diced
- 1 large red bell pepper, diced
- 14.5 ounces diced tomatoes (canned)
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach (fresh)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot. Cook and crumble it with a wooden spoon until browned and fully cooked, about 6-8 minutes. Transfer to a plate lined with paper towels to drain any excess grease and set aside.
In the same pot, add the chopped onions. Sauté for 3-4 minutes until they are softened and translucent.
Add the minced garlic, diced celery, carrots, and red bell pepper to the pot. Cook for another 5-6 minutes until the vegetables start to soften.
Stir in the diced tomatoes and chicken broth. Add the dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld together.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and opaque.
Stir in the baby spinach and cooked Italian sausage. Cook for another 2-3 minutes until the spinach has wilted and everything is heated through.
Taste the soup and adjust seasonings if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
