Asti's colorful pizza soup

Ingredients for 8 servings:

• 2 m.-sized onion(s)
• 1 bunch of spring onions
• 300 g mushrooms, fresh or 1 large can sliced
• 300 g Cabanossi or other firm garlic sausage
• 4 can/n tomatoes (pizza tomatoes) of 425 ml each
• 2 jars of pickled red bell peppers, cut into strips
• 2 cans of corn, 425 ml each
• 4 pieces pepper, pickled
• 2 tbsp Ajvar (or 1 tbsp firm paprika paste)
• 2 tbsp olive oil
• 1 garlic clove(s)
• 1 tbsp vegetable broth, granulated
• 2 tbsp pizza seasoning
• 2 tbsp sugar
• salt and pepper
• Thyme
• rosemary

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

tasty, quick and fiery hot

Peel the onions and garlic, finely chop the garlic, and slice the onions. Clean and slice the fresh mushrooms. Thinly slice the sausage. Heat the oil in a large pot, fry the mushrooms (not necessary for canned mushrooms), and then remove from the pot. Fry the onions and garlic in the fat until translucent, add the sausage, and fry briefly. Be careful not to overcook the onions! Add the pizza tomatoes with their juice and the ajvar, and top up with about 1/2 liter of water. Bring to a boil and stir in the vegetable stock. Season with pizza seasoning, sugar, salt, pepper, and herbs, and simmer covered for about 20 minutes. In the meantime, clean, wash, and slice the spring onions. Drain the peppers and also slice them thinly. Remove the seeds according to your taste and desired spiciness. About 5 minutes before the end of the cooking time, add the mushrooms, spring onions, bell pepper strips, and drained corn to the soup and heat through. Season with salt and pepper.