Bright Lemon Broccoli and Sausage Soup with Pearl Couscous

This comforting one-pot soup brings together savory Italian pork sausage, tender broccoli and sweet carrots in a garlicky broth. Pearl couscous adds a delightful springy texture, while a swirl of crème fraîche and a squeeze of fresh lemon juice brighten every spoonful.

Perfect for a quick weeknight dinner, this soup is both hearty and refreshing. The combination of rich sausage and tangy citrus creates a balanced flavor that will warm you from the inside out.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 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

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 it and discard the casings. Heat a drizzle of oil in a large pot over medium-high heat. Add the sausage, carrots and scallion whites. Cook, breaking the meat into pieces, until browned and cooked through, about 4-6 minutes.
3. Add the garlic powder to the pot and cook, stirring constantly, until fragrant, about 30 seconds. Pour in 3½ cups water (6½ cups for 4 servings), the pearl couscous and the chicken stock concentrates. Stir, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to a low simmer. Cook until the couscous is tender, 4-5 minutes. (You will add more ingredients in step 5.)
4. While the soup simmers, cut the broccoli into bite-size pieces if needed. Zest the lemon, then quarter it.
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 one lemon quarter for 2 servings, two for 4) and as much lemon zest as you like. Taste and season with salt, pepper and additional lemon juice if desired.
6. Ladle the soup into bowls and sprinkle 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 a plant-based sausage. Adjust cooking time as needed.

Can I make this soup ahead of time?

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

What can I use instead of pearl couscous?

You can use regular couscous, orzo or small pasta shapes. Adjust cooking time according to package directions.