This recipe is AMAZING!!! The first time I made it I followed the directions to a T. It was really really good, but I thought I could make it unbelievable with a couple of easy adjustments. FIRST, you must use SMOKED paprika, not regular. There is a very distinct difference in taste. Here is what I do now: 1. Use Hot Italian Sausage (and sometimes I cut the sausage to about 2/3 lb to save calories - it's still delicious). 2. Saute the onion with a stalk of celery and a carrot. Don't add garlic until about 1 minute before you add the broth, this way the garlic taste is sweet and not bitter (you don't want to burn your garlic). 3. Add about 2-3 tsp smoked paprika to the vegetables just before you add the garlic! Don't wait until the end to add the paprika - it makes the dish! Also, this is where you want to add your salt (sea salt, not iodized) so that the flavors of the vegetables are more distinct. 4. If you can, use 1 cup of chicken broth, and 1 cup of Trader Joe's condensed broth (water added). It's a bit sweeter this way. 5. I don't use extra oil at the end. You don't need it. Use freshly grated Parmesan cheese from a block of parm, NOT imitation cheese! That's gross. 6. Don't forget to mash some beans!!!! This is really important to the consistency of the broth. 7. After you cook the sausage, don't cut it until you're just about to add it to the dish. This keeps in the juices and allows them to seep back into the meat. I make this dish about once a week and serve it with crusty bread. It is phenomenal!!!