Italian Fish Soup


Makes 2 servings


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


  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.

Nutritional Information

Serving Size: 2 cups soup
Calories 331
Calories from Fat 21 %
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 1 mg
Carbohydrate 44 g
Fiber 4 g
Protein 21 g
Sodium 734 mg

Dietary Exchange

Starch 2
Vegetable 3
Meat 2

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