Cheesy Cioppino

• 1/2 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
• 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

1. In a large saucepan, brown the sausage in the oil.
2. Add the onion, Green Pepper, and garlic.
3. Cook and stir until the onion is transparent.
4. Add the beef broth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery.
5. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes.
6. Add the lobster, pasta, parsley, basil, cooking until heated through.
7. TO SERVE: Spoon the soup into 8 individual ovenproof crocks.
8. Evenly top each with the cheese.
9. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.

italian sausage, olive oil, onions, green bell peppers, garlic, beef stock, tomatoes, tomato sauce, red wine, shrimp, zucchini, carrots, celery, pasta, parsley, basil

Taken from recipeland.com/recipe/v/cheesy-cioppino-36956 (may not work)