Creamy Seafood Lasagna Soup with Garlic Knots
Creamy, cozy, and indulgent in the best way, this Creamy Seafood Lasagna Soup with Garlic Knots is everything you love about a rich seafood lasagna, but transformed into a spoonable, soul-warming bowl. Tender shrimp, sweet crab, and silky lasagna noodles swim in a luxuriously creamy, herb-kissed broth that feels both elegant and comforting. Paired with warm, buttery garlic knots brushed in melted garlic butter and parsley, this is the kind of meal made for slow evenings, deep sighs, and going back for just one more bite.
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!