Recipe - Cheesy Cioppino

One half pound Sweet (Mild) Italian Sausage
; Thinly Sliced
2 tablespoon Olive Oil
1 lg Onion; Chopped
1 md Green Bell Pepper; Coarsely
Chopped
1 lg Clove Garlic; Minced
32 ounce Beef Broth; 2 16oz Cans
28 ounce Tomatoes; Chopped, Undrained
8 ounce Tomato Sauce; 1 can
One half cup Dry Red Wine
1 pound Medium Shrimp; Deveined And
Shelled
1 One half cup Zucchini; Sliced
1 cup Carrots; Sliced
Three fourths cup Celery; Diagonally Sliced
2 md Lobster Tails; Cooked,
Shelled, And Sliced Into
1/2Inch Pieces
1 One half cup Fusilli Pasta; Cooked And
Drained
One fourth cup Fresh Parsley; Chopped
One half teaspoon Dried Basil; Crushed
12 ounce 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 5inches from the heat source, until the cheese is
melted and lightly browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini