Served as main course. Non-vegetarian dish.

Italian

1/2 lb Sweet (Mild) Italian Sausage, Thinly Sliced

2 Tablespoon Olive Oil

1 Onion, Chopped

1 Green Bell Pepper, Coarsely Chopped

1 Clove Garlic, Minced

32 oz Beef Broth, 2 (16-oz) Cans

28 oz Tomatoes, Chopped, Undrained

8 oz Tomato Sauce, 1 can

1/2 cup Dry Red Wine

1 lb Medium Shrimp, Deveined And Shelled

1 1/2 cup Zucchini, Sliced

1 cup Carrots, Sliced

3/4 cup Celery, Diagonally Sliced

2 Lobster Tails, Cooked, Shelled, And Sliced Into 1/2-Inch Pieces

1 1/2 cup Fusilli Pasta, Cooked And Drained

1/4 cup Fresh Parsley, Chopped

1/2 teaspoon Dried Basil, Crushed

12 oz 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 oven-proof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.

Serves: 8

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