Cheesy Cioppino

Recipe Ingredients

1/2 lb	227g / 8oz	Sweet Italian sausage, thinly sliced
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Green bell pepper - coarsely (medium)
1		Garlic - minced
32 oz	909g	Beef broth - 2 16-oz cans
28 oz	795g	Tomatoes; chopped - undrained
8 oz	227g	Tomato sauce - 1 can
1/2 cup	118ml	Dry red wine
1 lb	454g / 16oz	Medium shrimp - deveined and
1 1/2 cups	355ml	Zucchini - sliced
1 cup	110g / 3.9oz	Carrots - sliced
3/4 cup	82g / 2.9oz	Celery - diagonally sliced
2 cups	474ml	Lobster tails; cooked (medium) shelled, and sliced pieces
1 1/2 cups	355ml	Fusilli pasta - cooked and
1/4 cup	36g / 1.3oz	Fresh parsley - chopped
1/2 teaspoon	2.5ml	Dried basil - crushed
12 oz	340g	Jarlsberg cheese - shredded

Recipe Instructions

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.

TO SERVE:

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.

Source:
Michele Urvater

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