Sauté the Seafood:

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Season the shrimp, scallops, and crab meat with sea salt, black pepper, and smoked paprika.

Add the shrimp and scallops to the pot and cook for 2-3 minutes per side until just cooked through. Remove the seafood and set aside. (The crab meat will be added later.)

Sauté the Aromatics:

In the same pot, add 2 tablespoons of olive oil and sauté the chopped onion for 2-3 minutes until translucent.

Add the minced garlic and cook for 30 seconds, stirring frequently to avoid burning.

Make the Soup Base:

Pour in the seafood stock, diced tomatoes (with juices), and tomato paste. Stir well to combine.

Add sea salt, black pepper, smoked paprika, Italian seasoning, and red pepper flakes.

Bring the soup to a boil, then reduce the heat to medium-low.

Cook the Lasagna Noodles:

Add the broken lasagna noodles to the pot. Cook for 10-12 minutes, stirring occasionally to prevent them from sticking together.

Prepare the Cheese Blend:

In a small bowl, mix the ricotta cheese, shredded mozzarella, Parmesan cheese, garlic powder, and Italian seasoning. Stir until smooth.

Finish the Soup:

Stir in the heavy cream, and return the sautéed shrimp, scallops, and crab meat to the pot.

Cook for 2-3 more minutes to heat the seafood through and allow the flavors to combine.

Serve:

Ladle the hot lasagna seafood soup into bowls. Top each bowl with a dollop of the cheese blend, letting it melt into the soup. Garnish with fresh parsley and serve with garlic bread if desired.

Enjoy this creamy, cheesy, seafood-packed twist on classic lasagna soup!