Spicy Stewed Tomato and Italian Sausage Soup

1 Oct

Spicy Stewed Tomato Soup with Italian Sausages and Spaetzle (German Style Egg Noodles)

  • 1 large can (about 800 mL) of stewed tomatoes
  • 4 to 5 uncooked hot italian sausages (a brand I often use is Marc Angelo), remove casing and form into small bite size balls
  • 1 can of corn
  • 1 carrot, peeled and diced
  • 1 small onion, chopped
  • 1 green pepper or 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 tbsp of extra virgin olive oil
  • spices: paprika, thyme, oregano, basil, chili flakes (add which ones you like and however much you want)
  • 1 to 2 bay leafs
  • 1/2 cup of noodles, pasta or rice (optional)
  • salt and pepper to taste
  • water

In a large soup pot, heat up the oil and then add in the garlic, onions and italian sausage.  Cook for about 5 minutes.  Then add in the carrots, celery or green peppers and your desired spices and bay leaf.   Cook for another 5 minutes or until the carrots begin softening.  Add in the can of corn (including the juices from the can) and stewed tomatoes. If the tomatoes are whole, break them up into smaller bite size pieces. This will be easier once the tomatoes have cooked for awhile.  Add in enough water to cover 2 to 3 inches above the top of the vegetables and sausage.  Bring to a boil and then let it simmer for 20 to 30 minutes at medium to low heat.

Once the soup is done, add in the noodles and gently boil until noodles are soft. Taste the soup to see if more salt is needed.  This recipe makes about 8 to 12 medium bowls of soup.

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