Sausage Spaetzle Soup

1 lb. prepared pork sausage (see note)
2 stalks celery, chopped
1 medium/large yellow onion, chopped
3 tsp garlic, minced
1 1/2 cups water
32 oz. beef stock
2 instant beef bouillon
4 bay leaves
1/4 tsp ground sage (see note)
2 carrots, chopped
1 - 28oz can diced tomatoes w/roasted garlic
1 - 15oz can diced tomatoes (Italian style)
Spaetzle, app. 14 ozs.

Directions:
In large stock pot, cook sausage, onions, celery and garlic till sausage is browned and onions are translucent.  Do not drain. Stir in all other ingredients except the spaetzle. Bring to boil, them reduce to simmer for 2 and 1/2 hours w/lid on. Stir occasionally.  After 2 1/2 hrs, skin any fat/grease from top.  Return to boil. Add spaetzle to BOILING soup. Cook for 15 to 20 minutes till spaetzle is done. Discard bay leaves.  Skin any fat. Serve.
NOTE: If you buy sausage with sage, omit sage from ingredients. Quality sausage such as Bob Evans regular sausage, will make a big improvement in flavor and reduce grease. This can also be served without the spaetzle and is just as good.

Posted in: Recipe