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Vegetable Meat Cheese Cioppino


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ciopp Vegetable Meat Cheese Cioppino - This soup is out of this world! It has so many ingredients we don’t even know where to start. Fresh, colorful chunks of garden veggies, hearty chunks of three different meats, or cheese generously melted on top. A one pot meal thats cooks quick!

Prep Time: 10-15 mins
Cook Time: 25 mins
Main Ingredient: Lobster, Shrimp, Vegetables
Difficulty Level: 2

Ingredients to make Vegetable Meat Cheese Cioppino

1/2 lb Sweet, Mild Italian Sausage, thinly sliced
2 tb Olive Oil
1 lg Onion, Chopped
1 md Green Bell Pepper, Coarsely chopped
1 lg Clove 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 Shelled
1 1/2 c zucchini, Sliced
1 c Carrots, Sliced
3/4 c Celery, Diagonally Sliced
2 md Lobster Tails; Cooked,Shelled, And Sliced Into -1/2-Inch Pieces
1 1/2 c Fusilli pasta; Cooked And Drained
1/4 c Fresh Parsley,,Chopped
1/2 ts Dried basil, Crushed
12 oz Jarlsberg Cheese,Shredded

Directions to make Vegetable Meat Cheese Cioppino

Step 1: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.
Step 2: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.
Step 3: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.

Image Source: stu_spivack

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