This Zuppa Toscana leans on the familiar flavors and ingredients you love in the original, but even better (with couscous and spicy sausage)
Course Dinner, Lunch, Main Dish, Soup
Cuisine Italian
Keyword Couscous, Lemon Soup, Sausage
Prep Time 7 minutesminutes
Cook Time 30 minutesminutes
Total Time 37 minutesminutes
Servings 5people
Ingredients
1 -1 1/4 lbspicy sausageloose or removed from the casing
1smallyellow oniondiced
4clovesgarlicminced
8cupschicken broth
1Parmesan rind
1cupIsraeli couscous
1bunchdino kale8-10 stems, stems removed and discarded, rough chopped
1/2cupheavy cream
olive oil
Instructions
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.
Cook the sausage for 3-4 minutes. Remove from the pot, and placing the sausage in a mesh strainer to remove excess fat.
Reduce the heat to low and add in the onion and a heavy pinch of salt. Cook for 2-3 minutes.
Add the garlic and cook for another 2-3 minutes until both the garlic and onions are soft and fragrant, but not brown
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).
Add the sausage back to the pot as well as the couscous. Simmer for 5 minutes
Lastly, add the kale and heavy cream. Simmer for an additional 3minutes or until the couscous is soft and tender.