Tone down the spice in this soup by using half spicy and half sweet or all sweet Italian sausage. Served with warm garlic bread, it’s a perfect cold weather meal.

Spicy Sausage & Broccoli Rabe Soup

1 lb. (500 g.) spicy Italian sausages

2 Tbs. olive oil

1 large yell0w onion, chopped

5 cloves garlic, thinly sliced

6 cups (48 fl. oz./1.5 l.) chicken broth

1/2 bunch broccoli rabe, tough stems peeled, cut into 3/4-inch (2-cm.) pieces

2 Tbs. tomato paste

Salt and freshly ground pepper

Grated pecorino cheese for serving

In a frying pan, cook the sausages over medium heat, turning occasionally, until golden brown and cooked all the way through, about 15 minutes. Let cool, then cut into slices 1/4-inch (6 mm.) thick. Set aside.

In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the broth and ring to a boil. Add the broccoli rabe, tomato paste and sliced sausage, adjust the heat to maintain a simmer, and cook, uncovered, until the broccoli rabe is tender, 7-8 minutes. Season with salt and pepper and serve, topped with grated cheese. Serves 4-6.