Saffron Shrimp Soup with Tubettini Recipe

Name: Saffron Shrimp Soup with Tubettini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon each of olive oil and unsalted butter; 1 teaspoon dried tarragon; 1 small carrot, diced; 1 small onion, diced; 1/4 cup dry white wine; 1 teaspoon saffron threads; 4 cups chicken broth; 2 cups fish stock or clam juice; 4 fresh plum tomatoes, seeded and cut into fine dice; 1/2 cup tubettini; 1 pound shrimp, (weighed before peeling) peeled, deveined and chopped; 1 cup thawed frozen petite peas; Salt and cayenne pepper, to taste; 2 tablespoon chives, snipped

Servings: persons

1 tablespoon each of olive oil and unsalted butter
1 teaspoon dried tarragon
1 small carrot, diced
1 small onion, diced
1/4 cup dry white wine
1 teaspoon saffron threads
4 cups chicken broth
2 cups fish stock or clam juice
4 fresh plum tomatoes, seeded and cut into fine dice
1/2 cup tubettini
1 pound shrimp, (weighed before peeling) peeled, deveined and chopped
1 cup thawed frozen petite peas
Salt and cayenne pepper, to taste
2 tablespoon chives, snipped

1
Heat olive oil and butter in saucepan.
2
Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender.
3
If vegetables are too dry, add a tablespoonful of white wine, cover and cook.
4
When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone.
5
Add the broth, fish stock and diced tomatoes and bring to a simmer.
6
Add the pasta and cook uncovered for 5 minutes or until just tender.
7
Add the shrimp and peas and bring back to a simmer.
8
Season to taste with salt and pepper and garnish with chives or scallions.

627

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon each of olive oil and unsalted butter, 1 teaspoon dried tarragon, 1 small carrot, diced, 1 small onion, diced, and more.

Yes, Saffron Shrimp Soup with Tubettini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Shrimp Soup with Tubettini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions