This Fish Pasta Soup is simple, comforting, and full of flavour. Tender pieces of monkfish and shrimp simmer with tomatoes, saffron, and herbes de Provence to create a delicious rich broth.
Adding some Ditalini pasta makes it satisfying meal for the whole family. It's easy to make, wholesome, and perfect for a lunch or dinner any day of the week.
Calories in Fish and Pasta Soup
This recipe serves 4 burritos and is 310 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Olive Oil: Used to gently sauté the onion and garlic, adding richness and forming the flavour base of the soup.
- Onion: Brings natural sweetness and depth, helping to build a savoury foundation for the broth.
- Garlic: Adds warmth and aromatic flavour that complements the seafood and tomatoes.
- Stock (Chicken or Vegetable): Forms the base of the soup. Chicken stock gives a slightly richer flavour, while vegetable stock keeps it lighter but still savoury.
- Canned Chopped Tomatoes: Create the rich, tomatoey body of the broth, adding acidity and natural sweetness.
- Herbes de Provence: A fragrant blend of dried herbs that adds subtle Mediterranean flavour and enhances the tomato base.
- Ditalini Pasta: Small tube-shaped pasta that makes the soup hearty and satisfying, with a bit of texture in every spoonful.
- Monkfish: A firm, meaty white fish that holds its shape well in soups and absorbs flavour beautifully.
- Shrimp (Prawns): Add sweetness and a delicate seafood flavour that pairs perfectly with the monkfish.
- Salt and Pepper: Essential for seasoning and bringing all the flavours together.
- Saffron: Adds gentle warmth, colour, and a subtle depth that elevates the broth.
- Paprika: Contributes mild smokiness and extra warmth, rounding out the tomato and seafood flavours.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
This soup is very flexible and can easily be adapted based on what you have on hand or your personal preference.
- Different Fish Options
If you can't find monkfish, other firm white fish work well such as cod, haddock, halibut, pollock, or even chunks of salmon for a slightly richer finish. The main thing is choosing a fish that won't fall apart in the broth. You could also make it more of a seafood stew by adding mussels, clams, or extra shrimp. - Alternative Pasta Shapes
Ditalini is ideal, but any small pasta shape suited for soup will work. Orzo, small shells, stelline, elbow macaroni, or even broken spaghetti are all good choices. Just keep the shape small and similar in size so it cooks evenly. - Extra Vegetables
To bulk it out, add diced carrot, celery, or red bell pepper when sautéing the onion. Zucchini, spinach, kale, or green beans can be stirred in towards the end. A handful of peas also works well and adds a little sweetness. - Finishing Touches & Simple Twists
Add a pinch of chili flakes for heat, or finish with fresh parsley for colour and freshness. A squeeze of lemon brightens everything up if you like a slightly fresher edge to the rich tomato broth or add in a little single cream or even coconut milk to make it creamy.
What to Serve With This Soup
This soup is hearty enough to serve on its own, but a few simple additions can round out the meal beautifully.
A small crusty ciabatta or warm baguette is ideal for dipping into the rich tomato broth. Garlic bread or focaccia would also pair well if you want something a little more filling or even a grilled cheese sandwich using your favourite low calorie bread could pair well with this to make a more filling meal for the family.
For a lighter option, serve with a simple green salad dressed with lemon and olive oil to balance the richness. You could also add a small antipasti plate with olives, roasted peppers, or marinated artichokes for a Mediterranean touch.
To finish, a sprinkle of fresh parsley and grated parmesan over the soup just before serving adds extra flavour and makes it feel that little bit more special.
Storing, Freezing and Reheating
Storing
Allow the soup to cool completely before transferring to an airtight container. Store in the fridge for up to 3 days. The pasta will absorb some of the broth as it sits, so it may thicken slightly. I just add a bit more stock when I am reheating.
Freezing
This soup can be frozen with the pasta included. Once fully cooled, portion into freezer-safe containers and freeze for up to 3 months. The pasta will soften slightly, but it still reheats well and makes for an easy ready-made meal.
Reheating
You can reheat straight from frozen on the stovetop over medium-low heat, stirring occasionally. Add a splash of extra stock as it heats to loosen the broth if needed. Alternatively, defrost overnight in the fridge and reheat gently until piping hot throughout.
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Recipe Card
Fish Soup with Pasta
A rich and hearty Mediterranean-inspired seafood pasta soup made with monkfish, shrimp and tender ditalini in a deeply flavourful tomato broth.
Ingredients
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 1 teaspoon of paprika
- ¼ teaspoon of saffron (optional)
- ½ teaspoon of Herbes de Provence
- 400g (14oz) can of chopped tomatoes (use a good quality brand)
- 4 cups (947ml) of chicken or vegetable stock
- 100g (3.5oz) of ditalini pasta
- 455g (1lb) of fresh monkfish
- 200g 7oz) of raw shrimp
- salt and black pepper
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened and lightly golden.
- Stir in the paprika, saffron and herbes de Provence and cook for about 30 seconds, until fragrant.
- Add the stock, chopped tomatoes and pasta. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Add the monkfish and shrimp and continue to simmer for 8–10 minutes, until the fish is cooked through and has absorbed the flavours of the broth.
- Taste and season with salt and black pepper as needed. Serve and enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- ❄️ Freezer Friendly - - see freezing and reheating section.
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