This is pure comfort from a can, already built with sausage, tomatoes, and tender spaetzle dumplings. On a tired night, you doctor the soup with a stir and a slow simmer, then serve it with bread to catch every bit of broth. Twenty minutes, start to finish.

Serves 2. 20 minutes, 5 at the stove.

About 760 calories a serving, 56 g protein, 35 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 teaspoon oil in a large pot or deep skillet over medium-high. Mince 1 small onion and 2 garlic cloves, then stir them into the hot oil until fragrant, about one minute.
2. Pour the entire can of soup into the pot, then add 1 cup water and stir. Bring to a simmer, then lower the heat to medium.
3. Simmer for 10 minutes so the spaetzle soften and flavors meld, stirring once or twice. Taste and add salt and pepper as needed.10 min

Note Swap crusty bread for focaccia or garlic bread if you prefer. Leftovers keep three days in an airtight container and reheat gently on the stove. Ladle into bowls and serve with warm bread torn into pieces for dunking, or shred cheese over the top if you have it.