Italian Seafood Soup

November 6, 2015
A seafood soup that can be served as the main course or the side.
Coconut Free
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
While I typically don't like surprises (not even a little). Still it's always nice when you're trying something new and while things don't go exactly as planned, it takes a turn for a happy ending.This is how this soup came to be. I had planned on making something completely different, but the expiration dates in my cupboards told me otherwise. Since I hate things going to waste I pulled it all out and just started cooking. It didn't start out as a soup, but it sure did end that way! So glad it did too, because we all ended up loving it and our first thought (after "yum") was let's post our completely unplanned happy ending dinner.


  • 32 ounces seafood, we like equal parts shrimp, scallops and calamari
  • 1 red onion, chopped
  • 8 ounces crimini mushrooms, sliced
  • 6 ounces spinach
  • 7-8 cloves garlic, minced
  • 6-7 cups chicken broth or vegetable broth
  • 10-13 ounces canned chopped tomatoes, drained
  • 2-3 tablespoons oil/fat of choice
  • Sea salt and pepper to taste, we like to go a bit heavier on the pepper


  • Melt oil/fat in bottom of a large pot over medium-high heat
  • Add onion and mushrooms and sauté for 10-15 minutes or until soft
  • Add garlic and spinach and season with salt and pepper
  • Continue sautéing until spinach is wilted, set aside 
  • In a skillet/frying pan sauté seafood with 1 teaspoon of oil/fat for 3-5 minutes or until throughly cooked
  • Add seafood (drained of juices from cooking), tomatoes and broth to your pot
  • Season with salt and pepper to taste
  • Serve warm

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