This recipe has been one of my most requested recipes lately! And I’m finally getting around d to sharing it! Not only is it definitely one of the prettiest soups I’ve ever created, it’s SO delicious! You will love the way the colored potatoes look, and the fun new flavor they add. If your store doesn’t have the multi colored potatoes, any potato will work! I hope you enjoy!
Italian Chili
This hearty Italian chili is perfect for any cold night! I like to say it's the combination of white chicken chili, and olive gardens Zuppa Toscanna Soup! Gauranteed you will LOVE this Chili!
Ingredients
Italian Chili
- 1 tbsp olive oil
- 1 sweet onion chopped
- 2-3 cloves garlic
- 1 cup celery finely chopped
- 12 oz Italian sausage (or more, depending on the package you buy)
- 12 oz sweet italian sausage (or more)
- 3-4 cups Multi colored potatoes washed & chopped into bite size chunks
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- 1 tsp thyme
- 1 tsp basil leaves
- 3 cans northern beans drained and rinsed
- ¾ cup heavy cream
- 1 ½ cups milk prefered percentage
- 2 cups arugula chopped
- salt, peper, and garlic powder to taste
- Fresh grated parmesean cheese to top
Instructions
- In a large pot, cook the onion in olive oil for a few minutes, until tender. Add garlic and celery and cook for 3-5 minutes.
- Add in both sausages and cook over medium high heat until sausage is browned.
- Add chopped potatoes stir to combine. Cook for a little longer, then add the chicken broth.
- Bring mixture to a low boil, and add all spices and beans. Continue cooking for abut 3 minutes.
- Turn down heat and whisk in cream and milk.
- Let cook on low until potatoes are tender and can easily be poked with a fork.
- Turn heat down to a simmer. Add in arugula. Taste the soup and add any spices you think it needs. If its too thick, add more chicken broth or milk.
- Serve hot with fresh parmesean cheese on top! I love this with my homemade baguettes! ENJOY!
