Seafood Minestrone is a warm, hearty soup with fresh fish, shrimp, and vegetables. It’s full of flavor and makes a comforting meal, especially on chilly days.
I like how it’s kind of a mix between a seafood stew and vegetable soup. It’s really fun to see all the colorful ingredients come together!
For a quick serving, I toss in some crusty bread on the side. It turns into a cozy, healthy meal that’s easy to make and full of good stuff.
Ingredients & Substitutions
Seafood: I use a mix of shrimp, scallops, and fish fillets for a tender, flavorful experience. If you prefer, chicken or tofu can be a good non-seafood option. Use fresh seafood for the best taste, but frozen can work in a pinch—just thaw thoroughly.
Vegetables: Carrots, zucchini, and tomatoes create a hearty base. Feel free to swap in celery or spinach; they add nice texture and flavor. Fresh vegetables taste best, but canned tomatoes or frozen veggies are convenient substitutes.
Broth & Herbs: Use seafood or chicken broth as your cooking liquid; it enhances the flavor of the seafood. Fresh basil and thyme brighten the dish. Dried herbs are fine if fresh aren’t available—they’re milder but still flavorful.
Pasta or Rice: Small pasta shapes like orzo or ditalini work well, adding texture. Quinoa or rice can be used for a heartier feel. Keep an eye on cooking times; they should be just tender but not mushy.
How do I avoid overcooking the seafood?
Overcooked seafood becomes tough and rubbery. To prevent this, add seafood last. Once your soup is nearly done, gently stir in seafood and cook just until it turns opaque, usually 2-3 minutes. Remove from heat immediately after they’re cooked.
- Check seafood for doneness by color and firmness.
- Keep the heat gentle for delicate seafood like scallops.
- Remove from heat as soon as seafood is cooked through to keep it tender.
How to Make Seafood Minestrone?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or seafood broth
- 1 cup green beans, chopped
Seafood & Staples
- 1 lb mixed seafood (shrimp, scallops, mussels)
- 1 cup cooked pasta or rice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley
- Red pepper flakes (if desired)
Optional herbs and seasonings
How Much Time Will You Need?
Preparation: 15 minutes; Cooking: 30 minutes; Total: 45 minutes
Step-by-Step Instructions:
1. Cook the vegetables
Heat olive oil in a large pot. Add onions, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add garlic and tomatoes
Stir in garlic and cook for 1 minute. Add diced tomatoes and cook for another 2 minutes.
3. Pour in broth and simmer
Add broth and green beans. Bring to a boil, then reduce heat. Cover and simmer for 15 minutes.
4. Add seafood and pasta
Stir in mixed seafood and cooked pasta or rice. Cook for 5-7 minutes until seafood is opaque.
5. Season and serve
Season with salt, pepper, and herbs. Garnish with chopped parsley or basil. Serve hot.
