Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab) Recipe

You want a luxury dinner. But it’s a Wednesday. You’re staring at the clock, not a fancy menu.

I get it. We all want that rich, gourmet flavor without the gourmet effort. That’s why I created this Seafood Medley Lasagna Soup (Shrimp, Scallop, Crab). It’s the ultimate one-pot solution for lasagna soup lovers, joining favorites like our classic Crockpot Lasagna Soup.

It’s your secret weapon. Think creamy, cheesy lasagna vibes. Meets a decadent seafood chowder. All in one pot. In about 30 minutes. Let’s make it.

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 your only guide. Why? Because I built this recipe for speed and big taste.

We use smart shortcuts. No layering noodles. No baking for hours. You get all the comfort of lasagna. Plus the luxury of a seafood medley. It’s a total win.

The broth is rich and creamy. The seafood stays tender. And the cheesy topping is absolutely magical. It’s a gourmet dinner that fits your real life, much like our cozy Gluten-Free Lasagna Soup.

The Simple Ingredients

I promise, this list is easy. You might have half of it already. The seafood is the star, so we keep the rest simple.

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for kick)
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken or seafood broth
• 1 cup heavy cream or half-and-half
• 8 oz broken lasagna noodles (about 10 sheets)
• 1/2 lb raw large shrimp, peeled & deveined
• 1/2 lb bay scallops
• 1 cup lump crab meat
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 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. We’re doing this in one dish. Minimal cleanup is a non-negotiable for busy nights.

1. Heat the oil or butter in your large pot over medium heat. Add the onion. Cook for 3-4 minutes until soft.
2. Add the garlic, oregano, and red pepper flakes. Cook for 1 more minute. It should smell amazing.
3. Pour in the crushed tomatoes and broth. Stir it all together. Bring it to a simmer.
4. Add the broken lasagna noodles. Let them cook in the broth for about 10 minutes. Stir now and then.
5. Once noodles are almost tender, pour in the cream. Stir well.
6. Now, the seafood! Add the shrimp and scallops. Cook for 3-4 minutes. They cook fast. Don’t walk away!
7. Gently fold in the crab meat. It’s delicate. We just want to warm it through.
8. Kill the heat. Stir in half of the mozzarella and Parmesan. This makes the soup creamy and luxurious.
9. Season with salt and pepper. Ladle into bowls. Top with the rest of the cheese and fresh herbs. Done!

What to Serve With This Dish

This soup is a full meal. But a little something on the side never hurts. Keep it fast.

A simple green salad with vinaigrette is perfect. Garlic bread is a classic. Or just some crusty baguette for dipping.

You want to soak up every last drop of that broth. Trust me.

Make This Recipe Your Own (Quick Swaps)

No scallops? No problem. Use what you have. The recipe is your friend, not a boss.

Swap bay scallops for chopped mussels or more shrimp. Use frozen seafood medley from the store. It works great.

Use any short pasta you have. Mafalda, campanelle, or even rotini. Want it lighter? Swap half the cream for whole milk.

How to Store Leftovers (If You Have Any!)

This soup is best fresh. The noodles keep soaking up broth. But leftovers are still tasty.

Store in a sealed container in the fridge for up to 2 days. Add a splash of broth when you reheat. The seafood will be softer, but the flavor is still there.

I don’t recommend freezing. The dairy and pasta don’t thaw well.

NUTRITION INFORMATION

• Calories: ~550
• Protein: 35g
• Carbohydrates: 45g
• Fat: 25g
• Saturated Fat: 12g
• Fiber: 4g
• Sugar: 8g

*Estimates per serving. Will vary with specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use frozen seafood?

Yes! Thaw it first. Pat it very dry with paper towels. This stops the soup from getting watery. A key step for success.

What if I don’t have lasagna noodles?

Any pasta works. Break it into bite-sized pieces. Adjust the cook time based on the package directions for “al dente.”

How do I keep the seafood from getting tough?

Don’t overcook it! Add shrimp and scallops last. They only need 3-4 minutes in the hot broth. They finish cooking in the bowl.

See? Gourmet doesn’t have to mean complicated. You just made a restaurant-worthy seafood feast on a weeknight. You’re the hero of your own kitchen. If you loved this rich, savory twist, you must try our Cheesy Chicken Lasagna Soup next.

Now go enjoy that soup. You earned it. Then, come back and tell me all about it! Did your family love it? What swaps did you try? Let me know by leaving a comment and rating below!