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1
Chop the onions, green pepper, and mushrooms.
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2
Crush the garlic into a small bowl and add the crushed red pepper, oregano and thyme. Set aside.
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3
Put a strainer or colander in a bowl large enough to hold it. Pour the cans of tomatoes into the strainer and press with a spoon to extract most of the liquid. Reserve both the tomatoes and the liquid.
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4
Heat 1-2 teaspoons of olive oil on medium high heat in a dutch oven until just smoking. Add the sausage and brown. When completely browned, remove the sausage to paper towels, leaving the fat in the dutch oven.
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5
Add remaining oil. Add onions to the dutch oven. When just softened (3-5 minutes), add the mushrooms. Cook until the mushrooms and onions are browned - around 5-10 minutes more. Add green peppers and saute until fragrant (around 1 minute). Add garlic and spices and stir, cook until fragrant as well (around 30 seconds).
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6
Add the tomatoes to the pan and stir. Scrape up the browned bits from the bottom of the pan with a wooden spoon. Add in reserved tomato juice, tomato paste, and water. Bring to a simmer.
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7
Mix flour, salt, sugar, baking powder, and corn meal in bowl. Add milk and yogurt and mix well.
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8
Drip the dough by small spoonfuls into the soup. Cook for 10-15 minutes, uncovered.
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9
Serve with shredded cheese.
