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Italian Soup with Shrimp
and pancetta / vegetables

Active: 30 min Total: 30 min
This classic Italian soup is peasant, comfort food at its best. Spices and basic pantry essentials elevate a simple soup with shrimp and pancetta in the paleo-friendly version of this recipe that became an instant favorite when it was introduced to our community's kitchens in March 2015.
Tags

Ingredients

Metric
Servings:
4
Italian Soup with Shrimp:
  • Shrimp - 1 1/2 lb, peeled and deveined
  • Pancetta (opt) - 6 oz, chopped (look for pre-chopped pancetta)
  • Garlic - 3 cloves, minced
  • Carrots - 8 oz, diced
  • Celery - 2 ribs, diced
  • Chard, any type - 1 bunch, leaves torn, stems chopped
  • Tomato paste - 2 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Italian seasonings - 1 Tbsp
  • Basil, dried - 2 tsp
  • Black pepper - 1/4 tsp
  • Tomatoes, diced - 1 cup
  • Stock, any type - 4 cups

Nutrition Facts

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Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Pancetta / Garlic / Carrots / Celery - Prep as directed. (Can be done up to 3 days ahead)
  3. Chard - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add pancetta and saute for ~1 minute.
  2. Add garlic, chard stems, tomato paste, balsamic vinegar, Italian seasonings, basil and black pepper. Saute for another 2 minutes, letting the flavors caramelize together.
  3. Add carrots, celery, diced tomatoes and stock. Bring to a boil and then simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
  4. Fold in shrimp and chard leaves and cook for another 3 to 4 minutes, until shrimp are pink and cooked through.
  5. Season to taste with salt and pepper. Divide into bowls and enjoy!

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Reviews

Ratings

Original (97)
Gluten-free (2)
Paleo (12)
Vegetarian (11)

34 reviews

My kids loved it! And besides chopping up the veggies it was so easy!

By: Talia
Posted: Apr 10, 2017
Diet: Original
0 Helpful

Lacked a bit in taste.

By: Cecilia
Posted: Mar 31, 2017
Diet: Paleo
0 Helpful

The flavors are so yummy. Did not have carrots on hand so added zucchini instead. Leftovers for lunch today, yay!

By: Tami
Posted: Mar 31, 2017
Diet: Original
0 Helpful

The chard brought it up a notch from regular veggie soup.

By: Jenna
Posted: Mar 31, 2017
Diet: Original
0 Helpful

This wouldn't have been nearly as flavorful without the Parmesan - especially the rind! And the crusty bread also definitely improves things. :) All in all not a favorite, but still came together pretty quickly and hit the spot on a cool spring evening.

By: Melissa
Posted: Mar 27, 2017
Diet: Original
0 Helpful

We made this with homemade chicken stock and parmesan rinds. And a pound of kale. About 2/3 the carrots called for. So good! We love how it is full of hearty vegetables and feels really nourishing.

By: MEGAN
Posted: Mar 18, 2017
Diet: Gluten-free
0 Helpful