Cheesy Cioppinobeverages, seafood, vegetables 1/2 lb sweet (mild) italian sausage; thinly sliced 2 tablespoon olive oil 1 large onion; chopped 1 medium green bell pepper; coarsely chopped 1 large clove garlic; minced 32 oz beef broth; 2 16-oz cans 28 oz tomatoes; chopped, undrained 8 oz tomato sauce; 1 can 1/2 cup dry red wine 1 lb medium shrimp; deveined and shelled 1 1/2 cup zucchini; sliced 1 cup carrots; sliced 3/4 cup celery; diagonally sliced 2 medium lobster tails; cooked, shelled, and slic 1 1/2 cup fusilli pasta; cooked and drained 1/4 cup fresh parsley; chopped 1/2 teaspoon dried basil; crushed 12 oz 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. 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. |
