Fish Soup With Stuffed Pasta
A hearty fish soup infused with aromatic herbs, vegetables, and stuffed pasta, perfect for seafood lovers seeking a flavorful, comforting meal with a touch of spice and freshness.
Ingredients
- 1 large onion, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 2 cloves garlic, pressed ⓘ
- 3 Tbsp. oil ⓘ
- pinch of dried red pepper ⓘ
- salt to taste
- 1/4 tsp. sage ⓘ
- 2 cans chicken broth ⓘ
- 1 large (24 oz.) can tomatoes with basil ⓘ
- 1 1/2 lb. red snapper, cut in 1-inch pieces ⓘ
- 7 oz. cheese ravioli ⓘ
- 1/2 lb. small shrimp ⓘ
- 1 c. white wine or water ⓘ
- 1/2 c. fresh parsley ⓘ
Instructions
- Brown the chopped onion, celery, and pressed garlic in oil.
- Add dried red pepper, salt, and sage. Cook covered for 30 minutes.
- Bring the mixture to a boil.
- Add the red snapper pieces and cook for 5 minutes.
- Cook the cheese ravioli separately.
- Add cooked ravioli, small shrimp, white wine or water, and chopped parsley to the soup.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of fish sauce or a squeeze of lemon juice to the soup. If red snapper isn't available, any firm white fish can be used. You can substitute the cheese ravioli with spinach or mushroom-filled options for a different taste. Adjust the spice level by varying the amount of dried red pepper according to your preference.
Serving Suggestions
Serve this fish soup hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a simple green salad. For a more substantial meal, consider serving it alongside a light pasta dish, such as Orzo And Vegetables, to complement the flavors without overshadowing the soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the soup on the stove over low heat, adding a splash of water or broth if it thickens too much. Avoid boiling to prevent the shrimp and ravioli from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Soup With Stuffed Pasta contains roughly 1412 calories, with 21g protein, 160g carbohydrates, and 74g fat. It is an excellent source of protein (41% of the Daily Value), vitamin C (35% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just make sure to thaw them properly before adding to the soup. This ensures they cook evenly and remain tender. If you're short on time, you can also use pre-cooked shrimp, adding them in the last few minutes of cooking to heat through.
What type of tomatoes should I use?
Canned tomatoes with basil are ideal for this recipe, as they add depth and flavor to the soup. If these aren't available, you can use plain canned tomatoes and add a teaspoon of dried basil or Italian seasoning for a similar effect.
How can I make this soup gluten-free?
To make this soup gluten-free, substitute the cheese ravioli with gluten-free pasta or omit the pasta altogether. You could also add more vegetables, like zucchini or bell peppers, to maintain heartiness while sticking to gluten-free options.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).