Our go to recipe for any night we want something warm and hearty that doesn't make us feel like we over ate. The subtle spice gives you a bit of an endorphin rush and I'm constantly surprised that such a healthy soup could taste so good.

The tofu texture is a trick used in Chinese cooking. Freezing the tofu overnight crystalizes the water. When defrosted the tofu is filled with tiny holes and has a chewy texture which soaks up the delicious broth.

Ingredients

• 2 Package firm tofu - pre-freeze then defrost in the refrigerator several days before use
• 2 Tbs extra-virgin olive oil
• 1 Lb bulk sweet Italian sausage
• 1/2 yellow onion, chopped
• 3 Cloves garlic, chopped
• 1/4 Tsp crushed red pepper flakes
• 1/2 Tsp freshly ground black pepper
• 1/4 Tsp sea salt
• 1 Bunch of red Swiss chard, chopped
• 1/2 Cup white wine
• 2 Cups chicken stock (or broth)
• 3/4 Cup grated Parmigiano-Reggiano

Directions

1. Remove the defrosted tofu and press to drain excess water. Cut into 1/2 inch cubes. 
2. Preheat a large skillet over medium-high heat with the olive oil. Add the sausage and break it up into small pieces with the back of a wooden spoon; cook until the sausage is browned all over, about 5 minutes. 
3. Add the onion, garlic, red pepper flakes, salt, and pepper. Continue to cook for 4 to 5 more minutes. 
4. Add the Swiss chard and stir until it just begins to wilt. 
5. Add the wine and cook for 1 minute.
6. Add the chicken stock and continue to cook for 3 to 4 more minutes. 
7. Add the tofu, stir and cook for 1 minute. 
8. Turn the heat off and stir in the cheese (Save a little Parmigiano - Reggiano to sprinkle on top of each bowl). 
9. Serve immediately.