Creamy Seafood Lasagna Soup with Garlic Knots
There is something deeply comforting about a big pot of creamy soup simmering on the stove, especially when it pulls inspiration from a classic like seafood lasagna. This Creamy Seafood Lasagna Soup delivers everything you crave in one cozy bowl. Sweet shrimp and tender crab are wrapped in a velvety, herb infused cream broth with broken lasagna noodles that soak up every bit of flavor. Served alongside warm, buttery garlic knots, this meal feels indulgent, elegant, and comforting all at once. It is perfect for slow evenings, special dinners at home, or anytime you want seafood comfort food without the layering and baking.
Why You’re Going to Love This Seafood Lasagna Soup
• All the flavors of seafood lasagna without the extra work
• Rich, creamy broth loaded with shrimp and crab
• Lasagna noodles make it hearty and satisfying
• Comes together in one pot for easy cleanup
• Garlic knots are perfect for dipping and soaking up every drop
• Ideal for cozy nights, entertaining, or special occasions
Ingredients for Creamy Seafood Lasagna Soup
Seafood Lasagna Soup Ingredients
Large shrimp, cleaned and deveined
Lasagna noodles, dried
Crab claw meat
Jumbo lump crab meat
Seafood stock
Half and half
Heavy cream
Fresh spinach
Parmesan cheese, freshly grated
Shallots, minced
Garlic, minced or paste
Dried oregano
Thyme
Paprika
Tarragon
Salt
Black pepper
Olive oil
Buttery Garlic Knots Ingredients
Pizza dough
Unsalted butter
Garlic
Salt
Parsley
Garnish
Parmesan cheese
Fresh parsley
Olive oil
How to Make Creamy Seafood Lasagna Soup
Season and Sear the Shrimp
Add the cleaned shrimp to a bowl and season with salt, pepper, paprika, and a touch of garlic. Mix well to coat evenly. Heat a large pot or Dutch oven over medium heat with olive oil. Sear the shrimp on both sides for about one minute per side until lightly golden. Remove from the pot and set aside. This step adds flavor and keeps the shrimp juicy.
Build the Creamy Soup Base
In the same pot, add the minced shallots and garlic. Sauté until fragrant and translucent. Deglaze the pot with seafood stock, scraping up all the flavorful bits from the bottom. Pour in the half and half and heavy cream, then season with oregano, thyme, tarragon, salt, and pepper. Stir continuously and bring the mixture to a gentle boil.
Add the Lasagna Noodles
Break the dried lasagna noodles into smaller pieces and add them directly to the soup. Cover and cook until the noodles are al dente, stirring occasionally to prevent sticking.
Finish with Seafood and Spinach
Once the noodles are tender, lower the heat and add the spinach, crab claw meat, jumbo lump crab meat, seared shrimp, and Parmesan cheese. Stir gently to combine and allow everything to warm through. The soup should be creamy, rich, and loaded with seafood.
How to Make Buttery Garlic Knots
Preheat your oven to 400°F. Lightly flour your work surface and stretch the pizza dough into a small disk. Divide the dough into equal strips, stretch slightly, and tie each strip into a knot. Place the knots on a baking sheet with space between them. Bake until golden brown and cooked through.
While the knots bake, melt the butter with garlic, salt, and parsley until just melted and fragrant. Brush the warm knots generously with garlic butter and finish with freshly grated Parmesan.
How to Serve Seafood Lasagna Soup
Ladle the creamy seafood lasagna soup into bowls and garnish with Parmesan cheese, chopped parsley, and a drizzle of olive oil. Serve immediately with warm garlic knots on the side for dipping. This dish is best enjoyed hot and fresh when the broth is silky and the seafood is tender.
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator. It will keep well for up to two days. Keep the garlic knots stored separately to maintain their texture.
To reheat, warm the soup gently over low heat on the stovetop, stirring often. Add a splash of cream or seafood stock if the soup has thickened. Avoid boiling to keep the seafood tender. Reheat garlic knots in the oven until warmed through.
Creamy Seafood Soup That Feels Like a Special Occasion
This Creamy Seafood Lasagna Soup with Garlic Knots is comfort food elevated. It brings together rich flavors, tender seafood, and indulgent textures in a way that feels restaurant worthy yet approachable at home. Whether you are hosting or treating yourself, this is the kind of recipe that turns an ordinary night into something memorable.
Creamy Seafood Lasagna Soup with Garlic Knots
Ingredients
Buttery Garlic Knots
- 12 oz pizza dough
- 1 stick of butter unsalted
- 1 tsp garlic
- 1/2 tsp salt
- 1/2 tsp parsley
Seafood Lasagna Soup
- 1 lb large shrimp cleaned, shelled, and deveined
- 10-12 lasagna noodles. Dried
- 8 oz crab claw meat
- 8 oz jumbo lump crab meat
- 2 cups seafood stock
- 2 cups half-and-half
- 2 cups heavy cream
- 1 cup spinach fresh
- 1/2 cup Parmesan cheese freshly grated
- 1/4 cup shallots minced
- 1 tbsp garlic minced or paste
- 1 tsp oregano dried
- 1 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp tarragon
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Garnish
- Parmesan cheese grated
- Parsley chopped
Instructions
Seafood Lasagna Soup
- In a bowl, add the cleaned shrimp and season with salt, pepper, paprika, and a bit of garlic.
- Mix thoroughly and set aside.
- Heat a large pot or Dutch oven over medium heat. Add some olive oil and sear the shrimp on both sides for 1 minute. This will add color and seal in the juices.
- Once seared, remove and set aside.
- To the same pot, sauté minced shallots and garlic for 3-4 minutes. Cook until the garlic is fragrant and the shallots start to become translucent.
- Deglaze the pan with seafood stock and scrape up the bits at the bottom of the pan. Add half-and-half and heavy cream.
- Season with oregano, salt, pepper, thyme, and tarragon. Continuously stir and bring to a boil. Then break up the dried lasagna noodles into smaller pieces and add them to the soup base. Cover and cook for 8-9 minutes or until the noodles are al dente.
- Once al dente, add spinach, crab claw meat, jumbo lump crab meat, the cooked shrimp, and some Parmesan cheese. Stir to combine and allow to cook over low heat for 7-8 minutes.
Buttery Garlic Knots
- Preheat oven to 400°F.
- Dust your work surface with a bit of flour and begin to stretch out the pizza dough to a 6-8 inch disk.
- Divide into 6 pieces lengthwise. Stretch each piece slightly and fold into knots. Place each on a baking sheet, leaving about an inch in between the knots.
- Bake for 15-18 minutes or until golden brown and cooked through.
- To a bowl, add the unsalted butter, garlic, salt, and parsley. Microwave in 10-second intervals until the butter is just melted. Stir and set aside.
- Once cooked, brush each knot with the garlic butter. Finish with some fresh Parmesan cheese.
Assemble
- Now that everything is cooked, ladle the soup into bowls. Garnish with parsley, Parmesan cheese, and a bit of olive oil. Serve with the golden, buttery garlic knots and enjoy!
I love this recipe, and you will too! It’s a classic dish and the fresh basil and tomato lends a refreshing flavor and aroma to every bite you take. I like to use turkey sausage to add some lean protein, really keeps the entire dish light and flavorful. At the same time, it’s cheesy and creamy from the homemade sauce and fresh shredded mozzarella. I also chose to roll the lasagna up with the ingredients inside instead of the traditional layers. I found that it’s easier to serve and the ingredients stay intact really well once cooked. It is a little more work, but I promise you will love the difference. Of course you can always go traditional, it’s still amazing! I hope you all enjoy this recipe as much as I do. Don’t forget to drop a comment, I wanna hear from everyone that tries any of my recipes. If you have any questions, or just want to share your thoughts, I’m all ears!
Enjoy!
Caprese Turkey Sausage Lasagna
Ingredients
- 1 lb mild or hot Italian turkey sausage
- 8 lasagna noodles
- 3 tbsp butter
- 4 tbsp all purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 3 cloves garlic finely chopped
- Salt and pepper to taste
- 8 roma tomatoes thinly sliced
- 2 cups mozzarella cheese
- ¾ cup fresh chopped basil
Instructions
- Preheat oven to 375F. Cook pasta in a large pot of salted, boiling water. Drain pasta right before al dente, and coat with olive oil to prevent sticking.
- Heat a large skillet at medium heat. Remove turkey sausage from casing and sauté until golden brown. Make sure to break up the meat as it cooks to help evenly cook the meat. Once browned, set aside.
- Heat 3 tbsp of butter over medium low heat. Once melted, sprinkle 4 tbsp of flour and whisk until combined. Let cook for 30 seconds then slowly add 2 cups of chicken broth to the flour and butter mixture to prevent lumps.
- Once fully incorporated, let cook for another min. Then slowly stir in 2 cups of whole milk. Add chopped garlic, salt and pepper to taste, and cook for 8-10 mins.
- Cover bottom of a 9x13 baking dish with the sauce you created.
- On a cutting board, take one lasagna noodle and spread sauce down the middle leaving ½ an inch at each end empty to help seal once rolled.
- Layer 4 slices of roma tomato across the noodle and top with about 1 tbsp cooked turkey sausage then sprinkle with cheese and basil. Drizzle with more sauce, and then add 4 more slices of roma tomato on top. Start at one end, and fold over the ½ you left empty then proceed to rolling the noodle into a spiral, keeping everything intact. Repeat 7 more times and arrange in 9x13 baking dish.
- Drizzle evenly with remaining sauce, mozzarella cheese, and sausage. Top each roll up with a slice of roma tomato and freshly chopped basil.
- Bake covered with aluminum foil for 30 mins, then uncover and cook for an additional 10 mins until top is bubbling and slightly browned.
- Top with fresh basil and let cool for 5-10 mins before digging in, Enjoy!
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