By Kelley Coffeen
For El Rito Media

I love the chill of January! The brisk, crisp air feels so good … as long as I am bundled up. This type of weather elevates my cravings for warm, “one-pot” soups and stews. A rich, flavorful soup can be quite satisfying this time of year. Add a warm slice of crusty bread and you are all set for a weeknight meal.

This flavorful Italian-style soup is laced with spicy Hatch green chile. The extra heat of the chile adds interest in flavor and a sensory experience. Elevating family favorites with our beloved New Mexico chile adds an authenticity in cooking. Adding New Mexico chile to my seasonal favorites has expanded my culinary offerings and are requested more and more. I encourage you to experiment with fresh, dried, and frozen chile as you are cooking. You will find your favorite combinations.

This garlicky, brothy wonder is packed full of spices and greens—light but filling. Hatch green chile pairs well with Italian flavors for this hearty soup. It can be made with medium, hot or extra hot green chile; all add a unique flavor and are delicious. You can find it in my latest cookbook, The Big Book of Hatch Chile (UNM Press, 2023)

Hatch Italian Zuppa

Makes 4 to 6 servings

Ingredients

1 lb. Italian sausage

1 tsp. red pepper flakes

3 tbsp. butter

1 medium onion, diced

4 garlic cloves, minced

1 1/2 cups Hatch green chile, roasted, peeled, seeded, and chopped

6 cups chicken broth

2 cups water

4 golden potatoes, washed and cut into 1-inch pieces

3 cups fresh spinach leaves, rinsed

2 cups heavy cream

3/4 cup Parmesan cheese, grated

Directions

1. In a large pot, sauté sausage and red pepper flakes over medium heat until browned and crumbly. Remove sausage from pot and set aside.

2. In the same pot, add butter and sauté onions until softened, about 3 to 4 minutes. Add garlic and chile, and sauté until fragrant, about 1 minute.

3. Stir in chicken broth and water and bring to a boil over high heat.

4. Add potatoes and cook until tender, about 20 minutes.

5. Reduce heat to medium, adding spinach, cream, and cooked sausage.

Cook and stir until spinach is wilted and all ingredients are heated through about 8-10 minutes.

6. Garnish with Parmesan cheese and serve immediately or cool and transfer to an airtight container and refrigerate for 2 to 3 days.

This recipe is from The Big Book of Hatch Chile (UNM Press 2023). It is available at Amazon, Barnes & Noble, UNM Press, www.unmpress.com/9780826365439/the-big-book-of-hatch-chile/

Follow me on Instagram at @kelleys_kitchen.