Hearty Pork Sausage and Broccoli Soup with Lemon and Couscous

Warm up with a bowl of this hearty pork sausage and broccoli soup, where savory Italian sausage meets tender vegetables and pearl couscous in a garlicky broth. A swirl of crème fraîche and a squeeze of fresh lemon add a luscious, tangy finish that makes every spoonful irresistible.

This one-pot meal comes together in under 30 minutes, making it perfect for busy weeknights. The combination of protein-rich sausage, colorful broccoli and carrots and satisfying couscous creates a balanced, filling soup that will become a family favorite.

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Ingredients

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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 slice thinly crosswise into half-moons. Trim and thinly slice the scallions, separating the white parts from the green parts.
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 up the sausage into small pieces, until the meat is browned and cooked through, about 4-6 minutes.
3. Add the garlic powder to the pot and stir constantly for 30 seconds until fragrant. Pour in 3 1/4 cups of water (6 1/2 cups for 4 servings), the couscous and the chicken stock concentrates. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a low simmer. Cook until the couscous is tender, about 4-5 minutes.
4. Meanwhile, 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 the broccoli is tender, about 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 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 pasta instead of Israeli couscous?

Yes, you can substitute with orzo, small shell pasta or even quinoa. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The couscous will absorb liquid, so you may need to add a splash of water or broth when reheating.

Can I freeze this soup?

Yes, but note that the texture of the couscous may change upon thawing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.