Serves 1
Directions
- 1Gently boil the cheese tortellini for about one to two minutes; they will finish cooking in the soup.
- 2Season the shrimp bites with Old Bay and toss to coat.
- 3Melt butter in a pan for the shrimp.
- 4Drain the tortellini and set aside.
- 5Cook the shrimp in the melted butter until they turn pink (around 30 seconds), then remove and set aside.
- 6In the same butter, sauté red onions, sun-dried tomatoes, and minced garlic.
- 7Add the sautéed vegetables to the lobster bisque soup and stir.
- 8Add spinach to the soup and allow it to cook down.
- 9Add salt, more Old Bay, and Nature's Seasoning to the soup and stir.
- 10Add the cooked shrimp to the soup.
- 11Add the drained tortellini to the soup.
- 12Let the soup simmer for about three to five minutes.
- 13Serve the soup in a bowl and top with Parmesan cheese.
Ingredients
- shrimp bites
- Old Bay seasoning
- butter
- red onions
- sun-dried tomatoes
- minced garlic
- spinach
- salt
- Nature's Seasoning
- cheese tortellini
- lobster bisque soup
- Parmesan cheese
Equipment
panbowl
Tips
- Do not overcook the shrimp; they should be pink, not rubbery.
- Allow the spinach to cook down a bit before adding other ingredients to the soup.
- Adjust seasonings to taste.
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