Chunky Seafood Soup

• 4 cups 25%-less-sodium chicken broth
• 1 jar (650 mL) Classico di Sorrento Roasted Garlic & Onion Pasta Sauce
• 1 cup chopped fennel
• 1 carrot, peeled, chopped
• 1 Yukon gold potato, peeled, chopped
• 1 stalk celery, chopped
• 3/4 lb. (340 g) haddock, cut into large chunks
• 1/2 lb. (225 g) uncooked deveined peeled medium shrimp
• 1/4 lb. (115 g) mussels, cleaned, scrubbed with beards removed

1. Cook broth and pasta sauce in large saucepan on medium heat 5 to 7 min.
2. or until heated through, stirring occasionally.
3. Add fennel, carrots, potatoes and celery; stir.
4. Simmer on medium-low heat 15 min.
5. or until potatoes are tender, stirring occasionally.
6. Add remaining ingredients; stir.
7. Cover; simmer on medium-low heat 3 to 5 min.
8. or until haddock flakes easily with fork, shrimp turn pink and mussels open.
9. Remove and discard any unopened mussels before serving soup.

garlic, fennel, carrot, gold potato, celery, haddock, shrimp, mussels

Taken from www.kraftrecipes.com/recipes/chunky-seafood-soup-189193.aspx (may not work)