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Prep time: 8 Minutes
Total time: 55 Minutes
Cook time: 40 minutes
Yield: Serves 4 - 6

Simple, flavorful and packed with shrimp and vegetables, this rustic Tuscan Artichoke and Shrimp Soup recipe is fast and easy enough for weeknight dinners but also makes a great make-ahead starter course for weekend dinner parties.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup diced sweet onion
  • 1 teaspoon minced garlic
  • 1 ½ cups packed fresh baby spinach
  • 1 ¾ teaspoons fine sea salt
  • 4 cups seafood or chicken stock
  • 1 can white beans, drained and rinsed
  • 1 (10-ounce) container La Terra Fina Artichoke & Jalapeño Dip and Spread
  • 1-pound peeled and deveined shrimp
  • 1 teaspoon smoked paprika
  • Grated parmesan cheese, for garnish

Instructions

  1. Add the olive oil to a stock pot. Add the onion and cook for 5 minutes, stirring occasionally.
  2. Add the garlic and spinach. Cook for 5 minutes, stirring occasionally.
  3. Gradually add the stock while stirring constantly.
  4. Season with ¾ teaspoon of the salt. Stir.
  5. Add the white beans. Cover with a lid and cook over medium heat for 10 minutes, stirring occasionally.
  6. Stir in the dip. Reduce the heat to low and cook for 15 minutes.
  7. Add the shrimp to a medium bowl and season with 1 teaspoon of the salt and paprika. Stir.
  8. Add the seasoned shrimp into the soup. Stir. Cook for 5 minutes.
  9. Serve warm and garnish with parmesan cheese.

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