Description
A restaurant-quality spicy tomato seafood lasagna soup featuring shrimp and white fish in a rich, aromatic broth finished with creamy ricotta and fresh basil. Comfort food elevated.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 4 cups seafood broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 to 1 teaspoon Calabrian chiles in oil, finely chopped
- Salt and black pepper to taste
- 1 bay leaf
- 1 pound large shrimp (16/20 count), peeled and deveined
- 1 pound cod or halibut fillets, cut into bite-sized pieces
- 1 tablespoon fresh lemon juice
- 1 cup whole milk ricotta
- 1/2 cup fresh basil leaves, torn
- 1/3 cup grated Parmesan cheese
- 8 ounces small pasta (ditalini or shells), cooked separately
- Lemon zest (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and cook 1 minute.
2. Stir in tomato paste and cook 1-2 minutes. Add crushed tomatoes, broth, oregano, dried basil, Calabrian chiles, and bay leaf.
3. Bring to a gentle simmer and cook 15 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Add white fish pieces and cook 3-4 minutes. Add shrimp and cook 1-2 minutes more until pink and set. Add lemon juice.
5. Remove from heat and stir in cooked pasta. Ladle into bowls and top with ricotta dollop, fresh basil, Parmesan, and lemon zest.
Notes
Pat seafood dry before adding to ensure even cooking. Cook pasta separately to control texture and prevent overcooking. Serve immediately for best flavor and presentation.