Lemony Broccoli and Pork Sausage Soup with Pearl Couscous

This hearty soup brings together savory Italian pork sausage, tender broccoli, sweet carrots and pearl couscous in a garlic-infused broth. The addition of crème fraîche lends a silky richness, while fresh lemon juice and zest brighten every spoonful.

Perfect for a quick weeknight dinner, this one-pot meal is satisfying and full of flavor. The sausage provides a protein boost and the vegetables add color and nutrients. Serve with a sprinkle of scallion greens for a fresh finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim, peel and halve the carrots lengthwise, then thinly slice crosswise into half-moons. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. If the sausage is in casings, remove the casings and discard. Heat a drizzle of oil in a large pot over medium-high heat. Add the sausage, carrots and scallion whites. Cook, breaking the sausage into pieces, until browned and cooked through, 4-6 minutes.
3. Add the garlic powder to the pot and stir constantly until fragrant, about 30 seconds. Pour in 3¼ cups water (6½ cups for 4 servings), the couscous and the chicken stock concentrates. Stir, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a low simmer. Cook until the couscous is tender, 4-5 minutes.
4. While the soup simmers, cut the broccoli into bite-size pieces. Zest the lemon, then cut it into quarters.
5. After the soup has simmered for 4-5 minutes, add the broccoli. Cook, stirring occasionally, until tender, 2-3 minutes. Remove the pot from the heat. Stir in the crème fraîche, a generous squeeze of lemon juice (use a big squeeze for 4 servings) and as much lemon zest as you like. Taste and adjust seasoning with salt, pepper and additional lemon juice if desired.
6. Ladle the soup into bowls and garnish with the reserved scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or use a plant-based sausage for a vegetarian option.

Can I make this soup ahead of time?

Absolutely. The soup keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

What can I use instead of crème fraîche?

Sour cream or full-fat Greek yogurt can be used as a substitute. Stir in at the end to avoid curdling.