Classic Italian Fish Soup Recipe | Easy & Flavorful

INGREDIENTS

4 ounces fresh halibut or haddock steak, 1 inch thick 1 cup meatless spaghetti sauce 3/4 cup fat-free reduced-sodium chicken broth 3/4 cup water 1 teaspoon dried Italian seasoning 3/4 cup uncooked small pasta shells 1‑1/2 cups frozen vegetable blend, such as broccoli, carrots and water chestnuts or broccoli, carrots and cauliflower

PREPARATION:

1. Remove skin from fish. Cut fish into 1-inch pieces. Cover and refrigerate until needed.
2. Combine spaghetti sauce, broth, water and Italian seasoning in medium saucepan. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat and simmer, covered, 5 minutes.
3. Stir in fish and frozen vegetables. Return to a boil. Reduce heat and simmer, covered, 4 to 5 minutes or until fish flakes easily when tested with fork and pasta is tender.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 2 cups soup Fiber 4 g Carbohydrate 44 g Cholesterol 1 mg Saturated Fat 1 g Total Fat 8 g Calories from Fat 21 % Calories 331 Protein 21 g Sodium 734 mg DIETARY EXCHANGE: Vegetable 3 Starch 2 Meat 2