| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Dairy |
Italian |
Seafood, Vegetables, Alcohol, Beverages |
8 |
servings |
INGREDIENTS
| 1/2 |
lb |
Sweet Italian sausage; thinly sliced |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Green bell pepper; coarsely |
| 1 |
lg |
Clov garlic; minced |
| 32 |
oz |
Beef broth; 2 16-oz cans |
| 28 |
oz |
Tomatoes; chopped; undrained |
| 8 |
oz |
Tomato sauce; 1 can |
| 1/2 |
c |
Dry red wine |
| 1 |
lb |
Medium shrimp; deveined and |
| 1 1/2 |
c |
Zucchini; sliced |
| 1 |
c |
Carrots; sliced |
| 3/4 |
c |
Celery; diagonally sliced |
| 2 |
md |
Lobster tails; cooked |
|
|
; shelled, and sliced pieces |
| 1 1/2 |
c |
Fusilli pasta; cooked and |
| 1/4 |
c |
Fresh parsley; chopped |
| 1/2 |
ts |
Dried basil; crushed |
| 12 |
oz |
Jarlsberg cheese; shredded |
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.
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