This stew is super simple, and it when I first started it, it was supposed to be a vegan variation on andouille and chicken gumbo, but it kind of slowly morphed into an Italian sausage stew. I mean, I love it. So there is a good chance that you will love it too.
With my 20th birthday coming up, it is time for me to reflect on the last year and prepare myself for a new one. This year has been the most drastically different year from the rest of my entire life, and it has been my most emotionally difficult year so far.
My favorite number has been 19 since I was about six and had a dream about being 19 years old. It was the magical number of my childhood, and I always looked forward to it with great expectations. That would be the year that I would do something great. That would be the best year of my life, where I would have good friends and I would do every single thing that made me happy. Surely, nothing could stand in my way. 19 was such a magnificent seeming age. I would no longer be a child, but I would not yet be burdened with the responsibility of adulthood.
You all should know now that I like my wonton soup AMPED UP. None of that broth-with-a-wonton-and-one-piece-of-spinach junk.
That being said, this recipe is fairly simple, and it modifies the traditional wonton soup vibe to be more filling. I know that this is against the wonton soup rules, as its meant to be a starter, but unless you’re running an asain restaurant, I don’t think anyone will complain about the additional ingredients.