Cheesy Cioppino

Ingredients

Amount		Ingredient	Preparation
1/2	pound	italian sausage	thinly sliced
2	tablespoons	olive oil
1	large	onion	chopped
1	medium	green bell pepper	coarsely chopped
1	large	garlic clove	minced
32	ounces	beef broth
28	ounces	tomatoes	chopped, undrained
8	ounces	tomato sauce
1/2	cup	red wine	dry
1	pound	shrimp	medium, deveined and, shelled
1 1/2	cups	zucchini	sliced
1	cup	carrots	sliced
3/4	cup	celery	diagonally sliced
2	medium	lobster tails	cooked,, shelled, and sliced into 1/2inch pieces
1 1/2	cups	pasta, fusilli	cooked and drained
1/4	cup	parsley leaves	fresh, chopped
1/2	teaspoon	basil	crushed
12	ounces	jarlsberg cheese	shredded

Directions

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 broth, 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.