Comments on: Sausage & Potato Soup

By: Lauren

Lauren — Wed, 25 Oct 2017 02:17:45 +0000

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.

By: Jo

Jo — Wed, 14 May 2014 18:36:52 +0000

Great soup for a rainy or cold night. Easy to make, ready in about 30 minutes. I did make some changes – I omitted completely all butter, and sautéed my onions and garlic in the grease from the sausage instead. I also used red potatoes, and chicken broth instead of milk, and added a half cup of fat free half & half at the end for the creamy factor.

By: aggieheather

aggieheather — Wed, 12 Feb 2014 02:10:14 +0000

My husband loves Zuppa Toscana at Olive Garden so I knew he’d like this recipe. It was a hit!

By: annies2892

annies2892 — Fri, 30 Mar 2012 14:16:42 +0000

This is a really good soup. I was worried not many ingredients but it is packed with flavor, so easy to make. I used hot ital. sausage and it give it a nice little kick.

By: Kathleen

Kathleen — Tue, 10 Jan 2012 08:02:58 +0000

This was one of the most delicious soups I have EVER made! Thank you so much for sharing!

By: senoritabonita

senoritabonita — Mon, 21 Nov 2011 17:44:33 +0000

Delicious! I used less butter than called for, and added celery and carrot along with the onion. I used 2 c. milk and 2 c. beef broth because that’s what I had!
A great recipe! I think next time I’ll leave out the sausage and just have potato soup

By: Tracylea

Tracylea — Sat, 25 Jun 2011 01:11:50 +0000

I used about 1/2 stick of butter and 2 cups water with 2 cups milk. It was soooo good. This recipe is a keeper for sure. Everyone loved it! I used hot italian sausage and the kick was fantastic. This will be made again and again. Thanks for sharing!

By: mbmeier

mbmeier — Sun, 05 Jun 2011 21:08:04 +0000

Wow! This was fantastic and SO easy! My husband raved all through dinner and some overnight guests ate it for breakfast the next morning! I used 2% milk, half-and-half, and spicy turkey sausage because that’s what I had on hand and it turned out fantastic! Thanks so much I love your recipes!

By: donnayum

donnayum — Fri, 19 Nov 2010 17:37:00 +0000

My husband has declared this to be his absolute favorite soup in the world, and he’s not even a fan of most potato soups! This has become my go-to recipe for bad days, cold days, lazy days, even hey-I-have-company-to-impress days. The only change I’ve made is to cut back the butter to 1/4 stick so I don’t feel -quite- so guilty for making this often. It still turns out great every time. Thank you so much for posting a potato soup recipe that isn’t full of cheese, cream, cream cheese, or cream of _____ soup!

By: sctmort

sctmort — Thu, 02 Sep 2010 13:33:16 +0000

I can’t wait for the weather to turn cooler so I can make this soup….it sounds delicious!