The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

　　Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

　　

Ingredients

4 to 6 servings

　　2 tablespoons olive oil

　　3/4 cup finely chopped onion

　　3/4 cup finely chopped peeled carrot

　　3/4 cup well-washed thinly sliced leeks

　　1 teaspoon finely chopped garlic

　　1 1/2 teaspoons kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 teaspoon Aleppo pepper or red pepper flakes

　　8 ounces Italian fennel sausage (sweet or hot), casings removed

　　2 tablespoons medium-grind cornmeal (polenta)

　　5 cups Chicken or Vegetable Stock

　　4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination

　　Grated Parmigiano-Reggiano for serving

　　

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

　　

Step 2

Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.

　　

Step 3

Stir in the greens and cook for 15 minutes more, or until tender.

　　

Step 4

Ladle into bowls and garnish with grated Parmigiano.

　　Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt