Lemony Broccoli and Bacon Soup with Pearl Couscous

Warm up with a bowl of this vibrant, one-pot soup that’s packed with hearty pork sausage, tender broccoli, sweet carrots and springy pearl couscous. A garlicky broth brings everything together, while a swirl of crème fraîche and a squeeze of fresh lemon add a luscious, tangy finish.

This recipe is perfect for a quick weeknight dinner, coming together in just about 20 minutes. It’s a satisfying meal that feels both comforting and bright, with plenty of fiber and protein to keep you full.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

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. Remove the sausage from its casing if necessary; discard the casing. Heat a drizzle of oil in a large pot over medium-high heat. Add the sausage, carrots and scallion whites. Cook, breaking up the meat into small pieces, until browned and cooked through, 4-6 minutes.
3. Stir in the garlic powder and cook until fragrant, about 30 seconds. Add 3½ cups water (6½ cups for 4 servings), the pearl couscous and the chicken stock concentrates, 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.
4. While the soup simmers, cut the broccoli into bite-size pieces. Zest the lemon and 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 heat. Stir in the crème fraîche, a squeeze of lemon juice (a big squeeze for 4 servings) and as much lemon zest as you like. Taste and season with salt, pepper and additional lemon juice if desired.
6. Divide the soup into bowls and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any pork sausage works well. You can also use chicken or turkey sausage for a lighter option.

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt are good substitutes. Add them off the heat to prevent curdling.

Can I make this soup ahead of time?

Yes, but the couscous will continue to absorb liquid. Store in the fridge and add a bit of water or broth when reheating to restore consistency.