Cheesy Seafood Vegetable Soup
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Cheesy Seafood Vegetable Soup - This absolutely fabulous soup has it all! So much so, we should have called it, everything you can think of soup. The tasty blend of lobster and shrimp, with a some sausage, provide the “meat“, several different garden veggies, and some distinct Jarlsberg cheese to top it all off!
Prep Time: 10-15 mins |
Ingredients to make Cheesy Seafood Vegetable Soup
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 Cheesy Seafood Vegetable Soup
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.
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<< Previous Recipe
Lobster Avocado Summer Roll with Mango Sauce
Lobster Avocado Summer Roll with Mango Sauce
Next Recipe >>
Baked Beef Tenderloin and Lobster
Baked Beef Tenderloin and Lobster