Shrimp Spinach Creamy Soup

Our Velvety Seafood Bisque takes me right back to that cozy corner restaurant in Little Italy. You'll fall for this silky broth packed with succulent shrimp that's ready in under half an hour. Nothing beats seeing my family rush to the kitchen when this starts bubbling away. I stumbled onto this gem while playing around with my tomato cream pasta sauce recipe, and it turned into something we can't get enough of. The mix of plump shrimp, wilted greens and that smooth, buttery base makes for the ultimate comfort food.

The Ultimate Crowd-Pleaser

This soup has gotten us through countless hectic evenings. It all happens in a single pot so there's barely any dishes to wash afterward—always a plus in my world. You've got protein and veggies all in one, making it a complete dinner option. I sometimes swap in regular milk for the half and half when we want something lighter, but it stays wonderfully creamy either way. Even my son who turns his nose up at everything asks for more, which feels like winning the lottery.

What You'll Want

• Juicy shrimp: Around ¾ pound will do the trick, shells off. Thawed frozen ones work fine too—just make sure to dry them properly.
• Fresh greens: A couple handfuls of baby spinach might seem excessive but trust me, it shrinks down just right.
• Flavorful broth: Go with low sodium chicken stock so you can add salt to taste.
• Creamy liquid: Half and half gives that luxurious texture, though whole milk can step in for a lighter touch.
• Simple thickener: Any all purpose flour from your pantry will create that perfect consistency.
• Quality cheese: Ditch the container stuff and grate your own parmesan—it melts so much better.
• Flavor boosters: My go-to mix includes Italian herbs, salt, pepper, and a tiny bit of red pepper flakes for warmth.

Let's Cook It Up

Get The Flavor Base Going

Drop some butter into your soup pot and toss in those onions and garlic until they turn soft and your kitchen smells incredible, roughly 3 minutes.

Turn It Silky

Add your flour while stirring the whole time. Don't skip this—it's what gives you that perfect thickness later.

Create Your Foundation

Pour in your stock and half and half, then sprinkle all those tasty seasonings. Let everything bubble gently until it starts looking rich and velvety.

Cook Those Beauties

Toss in your shrimp and watch for that pretty pink color. They'll curl up when they're nearly done.

The Grand Finale

Drop in your spinach and cheese, then watch as the greens collapse and the parmesan turns everything into something truly special.

Nailing Those Tender Shrimp

I figured out how to get juicy shrimp after plenty of kitchen fails. They cook crazy fast, so don't walk away. The medium ones need just 2-3 minutes, while bigger ones might want 5 at most. You're looking for that nice pink color and curved shape—that's your signal to move on. Go too long and they turn tough and rubbery. I've definitely made that mistake before.

Tucking It Away

One thing I really love about this soup is how nicely it stores. Leftover portions stay good in the fridge for about three days. Just warm it up gradually when you want it, either stovetop or microwave works fine. You might need to add a bit more broth if it's thickened up. Remember to use low heat—getting too aggressive with the temperature can make the creamy parts break apart, and nobody wants that.

Tweaking To Taste

My sister always wants the lighter version, so I'll use whole milk instead of half and half for her. It's still amazing, just not quite as indulgent. You can totally swap in veggie stock if that's more your style. My friend who can't handle dairy loves when I make it with coconut milk, though we obviously skip the cheese then. This recipe rolls with whatever changes you throw at it.

Ideal Companions

I can't think of anything better than serving this soup with a chunk of warm crusty bread to soak up the last bits in your bowl. A little green salad on the side keeps everything balanced. When company's over, I'll put out some hot garlic bread fresh from the oven. My husband started bringing out a glass of chilled white wine with this soup, and now we can't imagine eating it any other way.

Switch Things Up

I like to play around with extra bits sometimes. Tossing in some sweet corn or chunky fresh tomatoes gives it a summery feel. A little splash of white wine or squeeze of lemon juice brightens the whole thing. Last time I tried baby kale instead of spinach and it got two thumbs up from everyone. My heat-loving kid dumps extra red pepper flakes into his portion while I keep mine on the milder side.

Pass It Around

This soup fits just about any situation you can imagine. Fast dinners on weeknights, fancy lunch get-togethers, or even the first course at holiday meals. We sometimes pour it over pasta when we need something extra filling. It's become what I cook when friends come for dinner because everyone always wants more. The way it fills our home with those amazing smells just makes the whole place feel warm and inviting.

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Frequently Asked Questions

→ Which shrimp should I use?

Go for shrimp that’s peeled, deveined, and dried. Medium or large ones work best.

→ Can I swap out the half-and-half?

Sure, whole milk works as a replacement, though it won’t be as creamy.

→ How do I cook the shrimp perfectly?

They're ready when pink and no longer clear, about 3-4 minutes. Don’t overdo it, or they’ll get chewy.

→ Can I change how spicy it is?

Absolutely. Add or leave out red pepper flakes to match how much heat you like.

→ What’s the best way to balance the salt?

Taste it as you go since regular stock can be salty. Start light and adjust later.