Cheesy Cioppino
Submitted by deanerr2
Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minThis isn’t your nonna’s cioppino, and that’s the whole point.
Italian sausage, plump shrimp, and tender lobster tail all swim together in a rich tomato broth spiked with dry red wine, loaded with zucchini, carrots, and celery.
Fusilli pasta bulks it up into a proper one-bowl meal.
But here’s the move that makes it unforgettable: ladle it into oven-safe crocks, pile on shredded Jarlsberg, and broil until the cheese turns golden and stretchy.
It’s the kind of show-stopping soup that earns a standing ovation at the dinner table.
Chef Tips
- Jarlsberg melts beautifully and has a mild, nutty flavor that doesn’t overpower the seafood; Swiss or Gruyère work as substitutes
- Don’t overcook the shrimp in the broth. They only need about 3 minutes before they’re done
- Use a wine you’d actually drink. If it’s good enough for your glass, it’s good enough for the pot
- Make sure your crocks are truly oven-safe before sticking them under the broiler
Ingredients
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.
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