|½ pounds||Sweet (Mild) Italian Sausage ; Thinly Sliced|
|2 tablespoons||Olive Oil|
|1 large||Onion; Chopped|
|1 medium||Green Bell Pepper; Coarsely Chopped|
|1 large||Clove Garlic; Minced|
|32 ounces||Beef Broth; 2 16-oz Cans|
|28 ounces||Tomatoes; Chopped, Undrained|
|8 ounces||Tomato Sauce; 1 can|
|½ cup||Dry Red Wine|
|1 pounds||Medium Shrimp; Deveined And Shelled|
|1½ cup||Zucchini; Sliced|
|1 cup||Carrots; Sliced|
|¾ cup||Celery; Diagonally Sliced|
|2 mediums||Lobster Tails; Cooked, Shelled, And Sliced Into 1/2-Inch Pieces|
|1½ cup||Fusilli Pasta; Cooked And Drained|
|¼ cup||Fresh Parsley; Chopped|
|½ teaspoon||Dried Basil; Crushed|
|12 ounces||Jarlsberg Cheese; Shredded|
In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent. Add the beef froth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes.
Add the lobster, pasta, parsley, basil, cooking until heated through.
Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.
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