15 Most Amazing Winter Soup Recipes to Warm You Up
Winter is the perfect season to enjoy a warm bowl of soup, and this collection of 15 amazing winter soup recipes is just what you need to keep cozy during the colder months. From hearty classics to unique twists, these recipes will bring flavors that warm both your heart and your home.
Classic Chicken Noodle Soup
Classic Chicken Noodle Soup is a comforting dish that’s perfect for chilly winter days. With tender chicken, hearty noodles, and fresh vegetables, it’s both satisfying and nourishing. The flavors meld together beautifully, creating a warm, savory broth that feels like a hug in a bowl.
This recipe is simple to make, requiring just a few basic ingredients and minimal prep time. Whether you’re cooking for yourself or for a family, this soup is sure to please everyone with its classic taste and delightful aroma.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Add the chicken broth, shredded chicken, dried thyme, salt, and pepper. Bring to a simmer.
- Once simmering, add the egg noodles and cook according to package directions until al dente, typically about 7-10 minutes.
- Adjust seasoning as needed, and garnish with fresh parsley before serving.
Butternut Squash Ginger Soup
Butternut Squash Ginger Soup is a warm, comforting dish perfect for chilly winter days. This creamy soup blends the natural sweetness of butternut squash with a spicy kick from fresh ginger, creating a delightful balance of flavors. It’s simple to prepare, making it a go-to recipe for busy weeknights or cozy gatherings.
The rich, velvety texture makes each spoonful a treat. Plus, it’s healthy and packed with nutrients, giving you a nourishing boost. Add a swirl of cream or a sprinkle of toasted seeds for a finishing touch that elevates the presentation.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut milk
- Fresh herbs for garnish (optional)
Instructions
- Prepare the Squash: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
- Add Squash and Ginger: Stir in the butternut squash and ginger, cooking for about 5 minutes until fragrant.
- Simmer: Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.
- Blend: Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Finish: Stir in coconut milk, adjust seasoning as needed, and reheat if necessary. Serve warm, garnished with fresh herbs if desired.
Crockpot Beef and Barley Soup
Crockpot Beef and Barley Soup is the perfect dish for a cozy winter evening. It combines tender chunks of beef with hearty barley and a medley of vegetables, creating a satisfying and flavorful experience. Simple to make, this soup requires minimal prep time, allowing you to set it and forget it while the slow cooker does all the work.
The rich broth, along with the savory beef and the slight nuttiness of barley, makes every spoonful comforting. It’s a great way to warm up during the colder months and is sure to become a family favorite!
Ingredients
- 1 pound beef stew meat, cut into cubes
- 1 cup barley, rinsed
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can diced tomatoes (14.5 ounces)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- In a crockpot, combine beef stew meat, barley, onion, carrots, celery, and garlic.
- Pour in the beef broth and diced tomatoes. Add thyme, oregano, salt, and pepper.
- Stir everything together until well mixed. Cover and cook on low for 8 hours or high for 4 hours.
- Before serving, check the seasoning and adjust if needed. Garnish with fresh parsley.
- Serve hot and enjoy your warm, hearty soup!
Hearty Vegetable Barley Soup
Hearty Vegetable Barley Soup is the perfect comfort food for those chilly winter days. Packed with vibrant vegetables and wholesome barley, it offers a rich and satisfying flavor that warms you from the inside out. Not only is it nutritious, but it’s also simple to make, making it ideal for weeknight dinners or meal prep.
This soup is a beautiful blend of textures and tastes. The chewy barley pairs wonderfully with tender vegetables, creating a filling dish that can easily stand on its own. Plus, it’s versatile; you can use whatever veggies you have on hand. Whether you’re a novice cook or a seasoned chef, this recipe is sure to impress!
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
- Add the carrots, celery, and bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the zucchini and cook for another 2 minutes.
- Add the pearl barley, diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce the heat to low and let it simmer for 30-40 minutes, or until the barley is tender.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a comforting classic that warms you up on chilly days. Its rich, velvety texture combined with the fresh taste of basil creates a delightful balance that’s both satisfying and refreshing. Plus, this recipe is simple to make, making it perfect for a quick weeknight dinner or a cozy weekend meal.
The vibrant flavors of ripe tomatoes, combined with aromatic herbs, create a dish that feels indulgent yet is healthy and nourishing. Pair it with some crusty bread or a grilled cheese sandwich for the ultimate comfort meal!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- Fresh basil leaves for garnish
- Crusty bread for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add crushed tomatoes, vegetable broth, dried basil, salt, and pepper to the pot. Bring the mixture to a simmer and cook for 15 minutes to let the flavors meld.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can blend it in batches using a regular blender.
- Stir in heavy cream and heat the soup gently over low heat until warmed through. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil leaves and accompanied by crusty bread.
Spicy Sausage and Lentil Soup
Spicy Sausage and Lentil Soup is a cozy and hearty dish perfect for chilly winter days. This soup combines the warmth of spices with the richness of sausage and the nutrition of lentils, creating a bold flavor profile that warms you from the inside out. It’s easy to whip up on a busy weeknight, making it a go-to recipe for comfort food lovers.
The soup is not only filling but also loaded with protein and fiber, thanks to the lentils and sausage. The addition of colorful vegetables adds both texture and freshness. You’ll find that the spice level is just right, giving it a kick without overwhelming your palate. Get ready to enjoy a bowl of this delicious soup that brings both warmth and satisfaction!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound spicy Italian sausage, sliced
- 1 cup dried lentils (green or brown), rinsed
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, red bell pepper, carrot, and celery. Cook for another 5-7 minutes until the vegetables are softened.
- Add the sliced sausage and cook until browned, about 5 minutes.
- Mix in the lentils, broth, diced tomatoes, cumin, and smoked paprika. Bring to a boil.
- Reduce the heat to low, cover, and let simmer for about 30-35 minutes, or until the lentils are tender. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.
Mushroom and Wild Rice Soup
Mushroom and Wild Rice Soup is a warm and hearty dish perfect for cold winter days. This soup combines the earthiness of mushrooms with the nutty flavor of wild rice, creating a comforting bowl that’s rich in flavor and texture. It’s simple to prepare, making it ideal for both busy weeknights and leisurely weekends.
The creamy broth, filled with tender vegetables and aromatic herbs, makes every spoonful satisfying. Plus, it’s a versatile recipe, allowing you to add your favorite veggies or proteins. Enjoy this cozy soup with a slice of crusty bread for the ultimate winter meal.
Ingredients
- 1 cup wild rice
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Cook the Wild Rice: In a medium saucepan, cook the wild rice according to package instructions. Set aside.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, cooking for about 5 minutes until softened. Stir in garlic and mushrooms, cooking for another 5 minutes.
- Add Broth and Seasonings: Pour in the vegetable broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in Cream and Rice: Add the cooked wild rice and heavy cream (or coconut milk) to the pot, stirring gently. Simmer for an additional 5 minutes, allowing flavors to meld.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.
Creamy Potato Leek Soup
Creamy Potato Leek Soup is the perfect winter warmer. With its smooth texture and rich flavor, this soup brings comforting vibes to any chilly day. The combination of earthy leeks and hearty potatoes creates a delightful balance that’s both satisfying and nourishing.
This recipe is surprisingly easy to whip up, making it an excellent choice for both novice cooks and seasoned chefs. You’ll love how quickly it comes together, and the aroma that fills your kitchen will have everyone eager for a taste!
Ingredients
- 4 leeks, cleaned and sliced
- 2 tablespoons olive oil
- 4 cups potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
- Chopped chives (for garnish)
- Crispy bacon bits (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become soft.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend just half of it.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes.
- Serve warm, garnished with chopped chives and crispy bacon bits.
Chili Verde with Pork
Chili Verde with Pork is a warm, comforting dish that brings a burst of flavor to chilly winter days. This soup has a unique tanginess from tomatillos and green chilies, perfectly balanced with tender pieces of pork. The combination of spices creates a savory broth that warms you from the inside out, making it a delightful option for cozy dinners.
Best of all, this recipe is straightforward and perfect for both novice and seasoned cooks. With just a bit of simmering time, you’ll have a hearty meal that pairs well with rice or tortillas. Get ready to enjoy a delicious bowl of Chili Verde!
Ingredients
- 2 lbs pork shoulder, cut into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 tomatillos, husked and chopped
- 2 cups chicken broth
- 2 jalapeños, chopped
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Brown the Pork: In a large pot, heat a little oil over medium heat. Add the pork cubes and brown on all sides, about 5-7 minutes.
- Sauté the Veggies: Stir in the chopped onion and garlic, cooking until softened, about 3 minutes.
- Add the Ingredients: Mix in the tomatillos, jalapeños, chicken broth, cumin, oregano, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and let it simmer for about 1.5 to 2 hours until the pork is tender.
- Serve: Ladle the Chili Verde into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Curried Lentil Soup
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Curried lentil soup is a warm and cozy dish perfect for chilly winter days. It’s packed with flavor from spices like curry powder and cumin, and the lentils add a hearty texture that makes this soup satisfying and comforting. Not only is it delicious, but it’s also simple to make, making it a go-to recipe for busy weeknights.
This soup balances earthy lentils with vibrant vegetables, creating a delightful harmony of tastes. A squeeze of lime adds a refreshing zing, enhancing the overall flavor. Whether you’re feeding a crowd or enjoying a cozy night in, this curried lentil soup is sure to warm your soul.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 cup dried lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Stir in minced garlic, curry powder, and cumin, cooking for an additional minute until fragrant.
- Add the rinsed lentils, diced tomatoes (with juice), vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Creamy Tomato Basil Soup
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Creamy tomato basil soup is a warm, comforting dish that’s perfect for chilly winter days. With its rich, velvety texture and vibrant flavor, this soup combines the sweetness of ripe tomatoes with fragrant basil and a hint of cream. It’s easy to make and can quickly become a family favorite, ready in just under an hour.
This recipe is a breeze, even for beginner cooks. A few simple ingredients come together to create a delicious bowl of happiness that pairs wonderfully with a crusty bread or a grilled cheese sandwich. Enjoy the cozy vibes while indulging in this classic comfort food!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced tomatoes, vegetable broth, sugar, dried basil, salt, and pepper. Bring to a simmer and cook for 20 minutes.
- Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and heat gently without boiling. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil leaves.
Classic French Onion Soup
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Classic French onion soup is a warm and comforting dish that features deeply caramelized onions, rich broth, and a delightful layer of melted cheese. The sweetness of the onions combined with the savory broth creates a soup that’s both hearty and satisfying, making it perfect for chilly winter days. It’s easy to prepare and will fill your kitchen with an inviting aroma.
This soup is not only about flavor; it’s also about texture. The contrast of the crunchy bread and gooey cheese on top adds an extra layer of enjoyment. You’ll find that making this classic dish at home is simpler than you might think, and it’s sure to impress family and friends alike!
Ingredients
- 4 large onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef or vegetable broth
- 1 cup dry white wine
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- Salt and pepper to taste
- Baguette, sliced
- 2 cups shredded Gruyère cheese
Instructions
- Caramelize the Onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for about 30-40 minutes until the onions are golden brown and caramelized.
- Add Garlic and Broth: Stir in the minced garlic and cook for an additional minute. Pour in the wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 5 minutes, then add the broth and thyme. Season with salt and pepper.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes to meld the flavors.
- Prepare the Bread: While the soup is simmering, preheat the oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast them in the oven until golden brown.
- Assemble and Serve: Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each bowl and generously sprinkle with Gruyère cheese. Broil in the oven for 2-3 minutes until the cheese is bubbly and slightly browned. Serve hot and enjoy!
Potato Leek Soup
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Potato leek soup is the perfect dish for chilly winter days. It’s creamy, comforting, and full of rich flavor while being surprisingly simple to make. The combination of tender potatoes and sweet leeks creates a delightful harmony that warms you from the inside out.
This soup is not only easy to whip up, but it also allows for some flexibility. You can enjoy it smooth or chunky, depending on your preference. Serve it with crusty bread for a complete meal that’s sure to please everyone at the table.
Ingredients
- 4 large leeks, cleaned and chopped
- 2 tablespoons unsalted butter
- 4 large potatoes, peeled and diced
- 6 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and sauté until they become soft and translucent, about 5 minutes.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream and season with salt and pepper. Heat through for a few minutes.
- Serve hot, garnished with chopped chives and a side of crusty bread.
Roasted Cauliflower Soup
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This roasted cauliflower soup is a warm, creamy delight that’s perfect for chilly evenings. With a mild, nutty flavor from the cauliflower and a touch of richness from the cream, each spoonful feels like a cozy hug. Plus, it’s super simple to whip up, making it a go-to recipe for busy weeknights.
You can easily customize the soup by adding spices like cumin or paprika for an extra kick. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs to elevate the flavors. It’s not just a meal; it’s an experience that will surely warm your soul!
Ingredients
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper, then spread them out on a baking sheet.
- Roast the cauliflower for about 25-30 minutes, until golden brown and tender.
- In a large pot, sauté the onion and garlic over medium heat until soft. Add the roasted cauliflower and vegetable broth, bringing it to a simmer.
- Blend the mixture using an immersion blender or in batches until smooth. Stir in the cream and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Minestrone Soup
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Minestrone soup is a warm and hearty dish that’s perfect for chilly winter days. Packed with fresh vegetables, beans, and pasta, it offers a delightful mix of flavors and textures. The broth is rich and comforting, making it a favorite for many. Plus, it’s simple to whip up, which is a bonus for busy weeknights!
This soup is incredibly versatile as you can use whatever vegetables you have on hand, making it a great way to clean out your fridge. Whether you’re looking for something nourishing after a long day or just want to enjoy a cozy bowl, minestrone is sure to warm your soul.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic, zucchini, and bell pepper. Cook for another 3-4 minutes.
- Add the diced tomatoes, vegetable broth, and kidney beans. Bring to a boil.
- Once boiling, add the pasta and oregano. Reduce heat and let simmer for about 10-15 minutes, or until pasta is cooked.
- Season with salt and pepper. Serve hot, garnished with fresh basil or parsley.
Seafood Chowder
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Seafood chowder is a comforting dish that brings the taste of the ocean right to your bowl. It features a delightful mix of shrimp, clams, and tender potatoes, all simmered in a rich and flavorful broth. The combination of fresh seafood with a hint of spices creates a warm, hearty meal that’s perfect for chilly winter days.
This chowder is not only delicious but also simple to prepare. With just a few ingredients and a short cooking time, you can whip up a satisfying soup that will impress your family and friends. Whether served on a cozy night in or at a gathering, this seafood chowder is sure to warm your soul.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 pound shrimp, peeled and deveined
- 1 pound clams (fresh or canned)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
- Pour in the vegetable broth and add the diced potatoes. Stir in the diced tomatoes, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes.
- Add the shrimp and clams to the pot, cooking for an additional 5-7 minutes until the shrimp are pink and the clams have opened.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.