Tuscan Seafood Soup

Tuscan Seafood Soup

by Kellyann Petrucci
Table of Contents

    Spring and summer call for meals that feel light and fresh but still leave you completely satisfied, and this Tuscan Seafood Soup checks every single box.

    This recipe comes straight from my 21 Day Bone Broth Diet Book, and it has always been one of my personal favorites. There is something about the combination of tender seafood, fire-roasted tomatoes, and fresh vegetables simmering together that just feels like a little taste of the Mediterranean coast. And now I am so excited to make it even better with our brand new Tuscan Tomato Bone Broth, which brings a rich, savory depth to this soup that is absolutely incredible.

    Beyond the flavor, this broth is loaded with collagen, amino acids, and gut-supporting minerals, so every bowl is doing something beautiful for your body. It comes together in one pot, it is easy enough for a weeknight, and it is impressive enough to serve to guests. Once you make it, I promise it is going on repeat all season long. Let's dive in!

    Serves: 4-6 Prep time: 15 minutes Cook time: 40 minutes

    Ingredients:

    1 TBS butter

    2 TBS olive oil 

    3 cloves garlic, chopped

    1 yellow onion, diced

    1 leek, chopped

    ½ tsp. sea salt

    ½ tsp. black pepper

    1 Tbsp. oregano, chopped

    1 Tbsp. thyme, chopped

    ½ Tbsp. rosemary, chopped

    2 medium carrots, peeled & diced

    2 stalks of celery, diced

    1 Tbsp. tomato paste

    1 14.5oz can of fire-roasted diced tomatoes

    8 oz. Dr. Kellyann's Tuscan Tomato Bone Broth 

    ½ LB. wild-caught jumbo shrimp

    Directions:

    Melt butter and oil over medium heat in a pot over the stove.

    Add garlic, onion, leeks, sea salt, pepper, oregano, thyme, and rosemary, and sauté until fragrant and veggies begin to sweat (about 1-2 minutes). 

    Add carrots and celery, then sauté another 1-2 minutes. 

    Add tomato paste and canned tomatoes, then sauté for 1-2 minutes. 

    Pour in Dr. Kellyann's Tuscan Tomato Bone Broth and stir to combine. 

    Cover and simmer for 10 minutes. 

    Remove lid and add shrimp, stir to combine. 

    Allow to simmer on low for another 20 minutes until shrimp is fully cooked, and flavors have combined.

    Serve garnished with lemon (optional) and parsley. 

     

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.