Sausage & Potato Soup

Lauren on 10.24.2017

So I can’t exactly give an accurate review for this recipe seeing as how I made changes but, like a lot of other commenters/reviewers have said, if you like zuppa toscana from the O.G.– then make this asap!
What had happened was… I had half a little tube of hot pork sausage (because every time I use a whole one for biscuits and gravy, my boyfriend and I cannot finish it and he’s terrible at leftovers and I’m terrible at leftovers…and yadda yadda), some asparagus that has kept itself miraculously edible in a ziplock bag (12 of them to be exact), small… like really small? (compared to the ones used in the recipe) RED potatoes cubed similarly, a sh** ton of pre-minced garlic in a jar (you know the one. Also, I’m a garlic fiend), salted & spreadable Kerry gold butter (because there is no other for me as of yet. It simply cannot be beat), a literal handful of flour & then some at the end, mostly chicken broth and then some 2% milk to top it off, and then more chicken broth at the end to beat it into soup submission (because it may have been trying to be gravy…or I guess chowder? due to me using my hands as measuring tools for the flour).
I followed Erica’s recipe as far as process goes (give or take minutes and stuff because my stove is weirdly hot + many other factors) and guys, it’s absolutely effin delicious! The asparagus and potatoes were simply beat into mushy submission by my lack of timing skills. Literally every stem of asparagus dangled haphazardly from my spoon and although the cubed potatoes remained intact and seemingly firm amongst the other ingredients, as soon as they entered my mouth they melted into the buttery, mashed version I swoon about. The hot spice of the pork sausage has puffed up the lining of my lips and I can still taste asparagus (which I am super into). I forgot to mention I cooked whilst imbibing merlot and still didn’t mess this up. I forgot to mention that I used a zester to grate parmigiano reggiano into my bowl of soup before eating it (because my actual cheese grater was still caked in old, shredded potato from a hashbrown breakfast and I was too lazy to wash it) and it was perfect.
Thank you, Erica, for aiding me in my attempt to feed myself with ingredients in my fridge that would have expired otherwise. I am so grateful and will attempt this recipe exactly as followed in the near future.