Zuppa Toscana (with spicy sausage and couscous)

This Zuppa Toscana leans on the familiar flavors and ingredients you love in the
original, but even better (with couscous and spicy sausage)

Servings: 5 people

Author:

Prep Time
7 minutes

Cook Time
30 minutes

Total Time
37 minutes

Soup Dinner Lunch Main Dish

Italian

sausage Lemon Soup couscous

🧂 Ingredients

1 Place the soup pot on the stove over medium heat. Add a drizzle of olive oil and
place the sausage, removed from the casing, into the pot. After a minute, break
up the sausage into small pieces with a spoon.
2 Cook the sausage for 3-4 minutes. Remove from the pot, and placing the sausage
in a mesh strainer to remove excess fat.
3 Reduce the heat to low and add in the onion and a heavy pinch of salt. Cook for
2-3 minutes.
4 Add the garlic and cook for another 2-3 minutes until both the garlic and onions
are soft and fragrant, but not brown
5 Pour in the broth and add the Parmesan rind. Bring to a simmer, place the lid on
the pot and simmer for 10 minutes. After 10 minutes taste the soup and salt to
taste. (I add approx. 1 tsp of Morton kosher).
6 Add the sausage back to the pot as well as the couscous. Simmer for 5 minutes
7 Lastly, add the kale and heavy cream. Simmer for an additional 3minutes or until
the couscous is soft and tender.