Cheesy cioppino

Yield: 8 servings

Measure Ingredient
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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