Sausage, White Bean & Pearl Couscous Soup

Ingredients

• 1 bag Success Boil-in-Bag Pearl Couscous

• 1 lb chicken Italian sausage or pork Italian sausage

• 1½ (15 oz) cans cannellini beans, drained and rinsed

• 5½ cups chicken broth, divided

• 1 yellow onion, 2 carrots, and 2 celery stalks, chopped

• 4 to 5 garlic cloves, minced

• ⅔ cup oil-packed sun-dried tomatoes, roughly chopped

• ⅓ cup tomato paste

• 1 sprig rosemary, 1 sprig thyme, 1 bay leaf, and 1 Parmesan rind

• Zest of 1 lemon, plus 1 to 2 tsp fresh lemon juice, optional

• 2 to 3 handfuls spinach

• ¾ cup heavy cream

• ½ cup freshly grated Parmesan cheese, plus more for serving

• 1 tbsp sun-dried tomato oil, plus more as needed

• Kosher salt and black pepper, to taste

• Crusty bread, for serving

Seasoning mix

• 2½ tsp Italian seasoning

• 1½ tsp garlic powder

• 1½ tsp onion powder

• ½ tsp crushed red pepper flakes, or more to taste

• ¾ tsp black pepper

  
  

Directions

1. Combine the Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, and black pepper in a small bowl to make the seasoning mix.

2. Heat 1 tablespoon of sun-dried tomato oil in a large pot or Dutch oven over medium-high heat. Add the chicken Italian sausage and cook, breaking it up as it browns, until cooked through. If using pork Italian sausage, start with about ½ tablespoon of oil since it will release more fat as it cooks. Remove the sausage from the pot and set aside.

3. Add another tablespoon of sun-dried tomato oil to the pot if needed. Add the onion, carrots, and celery. Season with a pinch of kosher salt and black pepper, along with half of the seasoning mix. Sauté for 4 to 5 minutes, stirring occasionally.

4. Add the garlic and cook for 30 seconds to 1 minute, just until fragrant. Return the sausage to the pot and stir everything together.

5. Push the sausage and vegetables to one side of the pot and add the tomato paste. Let it cook for 1 to 2 minutes, stirring occasionally, then mix it into the sausage and vegetables.

6. Pour in ½ cup of the chicken broth and scrape up any browned bits from the bottom of the pot. Add the remaining chicken broth, cannellini beans, sun-dried tomatoes, rosemary, thyme, bay leaf, Parmesan rind, lemon zest, and remaining seasoning mix. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes.

7. While the soup simmers, cook the Success Boil-in-Bag Pearl Couscous according to the package directions. Once cooked, remove from the water and set aside.

8. Remove the rosemary and thyme stems, bay leaf, and Parmesan rind from the soup. Add the cooked pearl couscous, spinach, heavy cream, Parmesan, and 1 to 2 teaspoons fresh lemon juice, if using. Stir until the spinach has wilted, the Parmesan has melted, and everything is well combined.

9. Taste and adjust the seasonings as needed. Top with more Parmesan cheese and serve with crusty bread on the side.