Cioppino-Style Soup Recipe
Cioppino-Style Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year's Eve, and I'll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours

Ingredients

  • 2 tablespoons olive oil
  • 2 medium red onions, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 carton (32 ounces) vegetable stock
  • 1 cup dry red wine
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 cod fillets (6 ounces each), cut into 1-inch pieces
  • 1/3 cup chopped fresh parsley
  • Shredded Parmesan cheese, optional

Directions

In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese. Yield: 6 servings (2-1/2 quarts).
Originally published as Cioppino-Style Soup in Healthy Cooking Annual Recipes Annual 2016, p24

Nutritional Facts

1-3/4 cups (calculated without cheese): 208 calories, 6g fat (1g saturated fat), 83mg cholesterol, 631mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

  • 2 tablespoons olive oil
  • 2 medium red onions, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1 carton (32 ounces) vegetable stock
  • 1 cup dry red wine
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 cod fillets (6 ounces each), cut into 1-inch pieces
  • 1/3 cup chopped fresh parsley
  • Shredded Parmesan cheese, optional
  1. In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
  2. Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese. Yield: 6 servings (2-1/2 quarts).
Originally published as Cioppino-Style Soup in Healthy Cooking Annual Recipes Annual 2016, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCioppino-Style Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review