Mediterranean Shrimp Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Mediterranean soup loaded with shrimp, scallops, fresh herbs, and pasta in a bright tomato broth. Finished with fresh lemon juice, it's a light yet satisfying meal ready in 35 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz Sea Scallops, side muscles removed (optional)
- Salt and black pepper
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- 1 1/2 lb shrimp, peeled and deveined
- 1 green bell pepper, cored, chopped
- 1 red bell pepper, cored, chopped
- 1 medium yellow onion, chopped
- 6 garlic cloves, peeled, minced
- 3 tbsp tomato paste
- 1 tbsp dried oregano, divided
- 7 cup low-sodium broth (vegetable or chicken)
- 3 large tomatoes, diced (canned diced tomato will work as well)
- 1 cup orzo pasta (whole wheat pasta preferred)
- 6 oz baby spinach
- 1 cup chopped fresh parsley leaves
- 1 cup chopped fresh dill, stems removed
- 1 lemon, juice of
- Crushed red pepper flakes, optional
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 974mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 173mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 974MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.