Cheesy Cioppino
Yield
8 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
italian sausage
thinly sliced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | medium |
green bell peppers
coarsely chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 32 | ounces |
beef stock
|
|
| 28 | ounces |
tomatoes
chopped, undrained |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
red wine
dry |
*
|
| 1 | pound |
shrimp
medium, deveined and, shelled |
|
| 1 ½ | cups |
zucchini
sliced |
|
| 1 | cup |
carrots
sliced |
|
| ¾ | cup |
celery
diagonally sliced |
|
| 2 | medium |
lobster tails
cooked,, shelled, and sliced into 1/2inch pieces |
*
|
| 1 ½ | cups |
pasta, fusilli
cooked and drained |
* |
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
basil
crushed |
*
|
| 12 | ounces |
jarlsberg cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
italian sausage
thinly sliced |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | medium |
green bell peppers
coarsely chopped |
|
| 1 | large |
garlic cloves
minced |
*
|
| 924.8 | ml/g |
beef stock
|
|
| 809.2 | ml/g |
tomatoes
chopped, undrained |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
red wine
dry |
*
|
| 453.6 | g |
shrimp
medium, deveined and, shelled |
|
| 355 | ml |
zucchini
sliced |
|
| 237 | ml |
carrots
sliced |
|
| 177 | ml |
celery
diagonally sliced |
|
| 2 | medium |
lobster tails
cooked,, shelled, and sliced into 1/2inch pieces |
*
|
| 355 | ml |
pasta, fusilli
cooked and drained |
* |
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
basil
crushed |
*
|
| 346.8 | ml/g |
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.
