Boy Scout Stew

2 pkg beef chorizo
2 tablespoons olive oil
1 shallot, diced
About 12 small fresh tomatoes, quartered
1 large bag baby carrots
1 can sweet corn
1 box organic low sodium vegetable broth
1 large can crushed tomatoes
2 boxes of rigatoni

In a large pot, brown chorizo in olive oil then add rest of ingredients while stirring periodically. Cook pasta separately to al dente texture (boil for six minutes) then add to main pot. For more soup like texture serve immediately; for more of a casserole effect let cool in the fridge overnight and reheat the next day. Top with sour cream to taste.