Creamy Shrimp Soup with Spinach and Chickpeas
A delicious and creamy shrimp soup that is the ulitimate comfort food recipe.
Looking for a quick, comforting dinner that doesn’t skimp on flavor? This Creamy Shrimp Soup with Spinach and Chickpeas is a one-pot wonder that’s ready in around 30 minutes — perfect for busy weeknights!
Tender shrimp are simmered in a rich, creamy broth with fresh spinach and hearty chickpeas, creating a wholesome, satisfying soup that feels indulgent yet nourishing. With simple ingredients and minimal cleanup, this easy shrimp soup delivers restaurant-quality flavor straight from your kitchen.
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Serving:
Main for 4
Ready in:
30 minutes
Skill level:
Easy
Serve with:
Fresh bread
Why You’ll Love This Recipe
✅ Ready in under 30 minutes
✅ One-pot cleanup
✅ Packed with protein and fiber
✅ Can be made dairy-free or spicy
✅ Great for meal prep
How to Make Creamy Shrimp Soup with Spinach and Chickpeas
Ingredients
For the creamy soup base
- Extra Virgin Olive Oil
- 1 onion, diced fine
- 2 garlic cloves, minced
- 3 Tbsp all-purpose flour (add more if you want a thicker consistency)
- 3 cups Fish Stock (low-sodium or home-made)
- 1 cup Double cream
- 1 tsp Dried Oregano (organic)
- 1 tsp Sweet smoked paprika
- 1 tsp Pepper flakes (add more for spicy)
- Salt and black pepper to taste
For the soup
- 450g Raw shrimp, peeled and deveined
- 150g fresh spinach leaves (about two handfuls)
- 2 cups of cooked Chickpeas
- Fresh parsley (for garnish)
- Shaved manchego cheese (optional for garnish)
- Fresh bread for serving
Equipment
- Wooden cutting board
- Chef knife
- Large pot or skillet with deep sides
- Garlic crusher (optional)
- Ladle
- Serving bowls
Instructions
Step 1 – Prepare the creamy soup base
- On a medium heat, add a splash of oil and saute the onions until golden (around 5 minutes).
- Add the garlic and cook for another minute or until fragrant
- Add 2 Tbsp all-purpose flour and stir through, then add 2 cups of chicken stock and 1 cup of double cream. Bring to a low simmer.
- Stir through and check the consistency. If you want a thicker sauce, add more flour and stir through.
- Add the oregano, paprika, pepper flakes, and season to taste.
- Continue to simmer for 2-3 minutes stirring constantly.
Step 2 – Add the shrimp, spinach and chickpeas
- On a simmer, add the raw shrimp, two handfuls of fresh spinach, and 2 cups of chickpeas (plus the aguafaba from the chickpeas.
- Simmer for around 8 minutes or until the shrimp are cooked (they will become opaque and pìnk in color).
- Check flavor and season to taste with salt and pepper.
Step 3 – Serve
- Serve in deep bowls with some fresh parsley as garnish. Best served alongside some fresh bread.
Cooking tips:
Use large fresh shrimp
Speak to your fishmonger and ask for large fresh shrimp. You’ll need to peel and devein them yourself, but they’ll be more flavorful than using prepared or cooked shrimp.
Here’s a video on how to peel and devein shrimp (the easy way)!
Use cooked (canned chickpeas)
Cooked chickpeas from the jar or can are a great option for bulking up this recipe. They’re cheap and require no extra prep before they can be used. Alternatively, use canned white beans for a smooth flavor that’s just a little bit different.
Fresh or Frozen Spinach
Either can be used and both have comparable nutritional benefits. If using frozen spinach, be sure to thaw and squeeze out any excess liquid before adding to the soup.
More Warming Spanish Recipe Ideas
To complement your Creamy Shrimp Soup with Spinach and Chickpeas, here are some classic Spanish dishes also worth trying.
- Tortilla de patatas (Spanish omelette) — a staple and crowd-pleaser
- Paella valenciana — iconic rice dish from your region
- Fabada asturiana — hearty bean stew from Asturias
- Sopa de ajo (sopa castellana) — flavorful garlic-bread soup, especially comforting in colder months
- Bacalao al ajoarriero — cod in a garlic-tomato sauce, common in northern Spain
Romesco de Peix
Catalan Fish Stew | 30-Min recipe
Oven Baked Fish Casserole
with homemade romesco sauce
Spanish Fish & Seafood Pie
Ready in 1 hour
More Seafood Recipes:
- Brothy Fish Stew with Shrimp, Rice, and Pesto Paste (Arroz Caldoso de Pescado)
- One-Pot Mediterranean Fish Stew (Zarzuela de Mariscos)
- Maravilla fish stew with chickpeas and pearl pasta
- Seafood Soup – Sopa de Mariscos
- Oven Baked Fish Casserole With Romesco Sauce
Nutrition Facts (per serving)
| Nutrient | Amount per Serving | % Daily Value (DV) |
| Calories | 415 kcal | 21% |
| Total Fat | 25 g | 32% |
| Saturated Fat | 10 g | 50% |
| Trans Fat | 0 g | — |
| Cholesterol | 185 mg | 62% |
| Sodium | 780 mg | 34% |
| Total Carbohydrates | 19 g | 7% |
| Dietary Fiber | 5 g | 18% |
| Total Sugars | 4 g | — |
| Protein | 32 g | 64% |
| Vitamin A | 1450 IU | 30% |
| Vitamin C | 16 mg | 18% |
| Calcium | 160 mg | 12% |
| Iron | 4.2 mg | 23% |
| Potassium | 620 mg | 13% |
⚖️ Notes
- Serving size: Approx. 1 large bowl (about 450g)
- Based on: 4 servings total
- Estimation method: Calculated using typical ingredient values (shrimp, chickpeas, cream, olive oil, spinach, onion, and seasoning).
Creamy Shrimp Soup with Spinach and Chickpeas
Equipment
- Wooden cutting board
- Chef knife
- Large pot or skillet with deep sides
- Garlic crusher (optional)
- Ladle
- Serving bowls
Ingredients
For the creamy soup base
- Extra Virgin Olive Oil
- 1 onion diced fine
- 2 garlic cloves minced
- 3 Tbsp all-purpose flour add more if you want a thicker consistency
- 3 cups Fish Stock low-sodium or home-made
- 1 cup Double cream
- 1 tsp Dried Oregano organic
- 1 tsp Sweet smoked paprika
- 1 tsp Pepper flakes add more for spicy
- Salt and black pepper to taste
For the soup
- 450 g Raw shrimp peeled and deveined
- 150 g fresh spinach leaves about two handfuls
- 2 cups of cooked Chickpeas
- Fresh parsley for garnish
- Shaved manchego cheese optional for garnish
- Fresh bread for serving
Instructions
Step 1 - Prepare the creamy soup base
- On a medium heat, add a splash of oil and saute the onions until golden (around 5 minutes).Extra Virgin Olive Oil, 1 onion
- Add the garlic and cook for another minute or until fragrant2 garlic cloves
- Add 2 Tbsp all-purpose flour and stir through, then add 2 cups of chicken stock and 1 cup of double cream. Bring to a low simmer.3 Tbsp all-purpose flour, 1 cup Double cream, 3 cups Fish Stock
- Stir through and check the consistency. If you want a thicker sauce, add more flour and stir through.
- Add the oregano, paprika, pepper flakes, and season to taste.1 tsp Dried Oregano, 1 tsp Sweet smoked paprika, 1 tsp Pepper flakes, Salt and black pepper to taste
- Continue to simmer for 2-3 minutes stirring constantly.
Step 2 - Add the shrimp, spinach and chickpeas
- On a simmer, add the raw shrimp, two handfuls of fresh spinach, and 2 cups of chickpeas (plus the aguafaba from the chickpeas.450 g Raw shrimp, 150 g fresh spinach leaves, 2 cups of cooked Chickpeas
- Simmer for around 8 minutes or until the shrimp are cooked (they will become opaque and pìnk in color).
- Check flavor and season to taste with salt and pepper.
Step 3 - Serve
- Serve in deep bowls with some fresh parsley as garnish. Best served alongside some fresh bread.Fresh parsley, Shaved manchego cheese, Fresh bread for serving
Video
Notes
Cooking tips:
Use large fresh shrimp Speak to your fishmonger and ask for large fresh shrimp. You’ll need to peel and devein them yourself, but they’ll be more flavorful than using prepared or cooked shrimp. Here’s a video on how to peel and devein shrimp (the easy way)! Use cooked (canned chickpeas) Cooked chickpeas from the jar or can are a great option for bulking up this recipe. They’re cheap and require no extra prep before they can be used. Alternatively, use canned white beans for a smooth flavor that’s just a little bit different. Fresh or Frozen Spinach Either can be used and both have comparable nutritional benefits. If using frozen spinach, be sure to thaw and squeeze out any excess liquid before adding to the soup.FAQs – Creamy Shrimp Soup with Spinach and Chickpeas
- Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp work perfectly. Just make sure to thaw them completely and pat them dry before adding them to the soup. This helps prevent excess water and keeps the broth creamy. - How can I make this soup dairy-free?
You can substitute the double cream with coconut milk or a dairy-free cooking cream alternative. The flavor will be slightly different but still rich and delicious. - What can I use instead of chickpeas?
White beans (like cannellini or butter beans) are a great alternative. They add a creamy texture and mild flavor that complements the shrimp beautifully. - How long does this shrimp soup keep in the fridge?
Store leftovers in an airtight container for up to 2 days in the refrigerator. Reheat gently over low heat — avoid boiling to prevent the shrimp from becoming tough. - Can I make this soup ahead of time?
You can prepare the creamy base in advance and store it in the fridge. When ready to serve, reheat the base and add the shrimp, spinach, and chickpeas to cook fresh for best texture and flavor. - What can I serve with creamy shrimp soup?
Crusty bread, garlic toast, or a light green salad make great sides. You can also serve it with a drizzle of olive oil or fresh parsley on top for extra freshness.
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