Marry This Pioneer Woman Sausage Kale White Bean Soup Recipe is a hearty and creamy recipe, which is made with sweet Italian sausage and chopped kale. It’s the ultimate comfort food recipe, ready in about 55 minutes.
Jump to RecipePioneer Woman Sausage Kale White Bean Soup Recipe Ingredients
- 2 tablespoons olive oil
- 2 pounds bulk sweet Italian sausage
- 1 cup jarred sliced roasted red peppers
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 cloves garlic, minced
- 1 large onion, sliced
- Kosher salt and freshly ground black pepper, to taste
- 8 cups low-sodium chicken broth (64 fl oz)
- Two 15.5-ounce cans cannellini beans, drained
- One 28-ounce can diced tomatoes
- 2 cups chopped kale
- 1 cup heavy cream (8 fl oz)
- 2 tablespoons apple cider vinegar
- Fresh Parmesan cheese, for serving (optional)
How To Make Pioneer Woman Sausage Kale White Bean Soup Recipe
- Brown the sausage: Heat olive oil in a large 8-quart Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-sized chunks, for 8-10 minutes until browned. Remove the sausage with a slotted spoon and set it aside on a paper towel-lined plate.
- Sauté the aromatics: In the same pot, add the roasted red peppers, oregano, rosemary, garlic, and onions. Season with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the onions have softened.
- Simmer the soup: Pour in the chicken broth, cannellini beans, and diced tomatoes. Return the cooked sausage to the pot. Bring the soup to a boil, then lower the heat and let it simmer uncovered for 20 minutes to allow the flavors to meld.
- Finish with cream and kale: Stir the chopped kale, heavy cream, and apple cider vinegar into the soup. Continue to cook for another 2-3 minutes, until the kale is wilted.
- Serve and garnish: Taste the soup and adjust the seasoning with more salt and pepper if necessary. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, if desired.
Recipe Tips
- How to get the most flavor? Don’t rush the first two steps. Browning the sausage properly and sautéing the onions, garlic, and herbs until they are soft and fragrant builds a deep flavor base for the entire soup.
- What if my soup is too thick? If you prefer a thinner consistency, you can stir in an extra cup of chicken broth or water until you reach your desired thickness.
- Can I use a different kind of kale? Yes, both curly kale and Lacinato (or Tuscan) kale work well in this recipe. Just be sure to remove the tough stems before chopping.
- Why add vinegar at the end? The apple cider vinegar is added last to brighten up all the rich, savory flavors of the soup. A little acidity makes a big difference.
What To Serve With Sausage Kale White Bean Soup
This hearty soup is a meal in itself, but it pairs wonderfully with a few simple sides. We recommend serving it with:
- Crusty bread for dipping
- A simple green salad with a light vinaigrette
- Warm garlic bread
How To Store Sausage Kale White Bean Soup
Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Freeze: Cool the soup completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Sausage Kale White Bean Soup Nutrition Facts
- Calories: 430 kcal
- Carbohydrates: 25g
- Protein: 28g
- Fat: 24g
- Saturated Fat: 10g
- Sodium: 1150mg
- Potassium: 800mg
- Fiber: 6g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use dried herbs instead of fresh?
Yes, but you’ll need to use less. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, use about 2 teaspoons of dried oregano and 1 teaspoon of dried rosemary.
Is it necessary to use heavy cream?
The heavy cream gives the soup a rich, creamy texture, but you can substitute it with half-and-half for a lighter version. For a dairy-free option, full-fat coconut milk can also be used, though it will slightly alter the taste.
Can I make this soup ahead of time?
Absolutely. This soup’s flavors deepen over time, making it a great recipe to make a day in advance. Simply reheat it gently on the stovetop. You may want to wait to add the kale until you reheat it to keep it from getting too soft.
Try More Recipes:
- Pioneer Woman Sausage And Bean Soup Recipe
- Pioneer Woman Collard Green Soup Recipe
- Pioneer Woman Bacon Bean Soup Recipe
Pioneer Woman Sausage Kale White Bean Soup Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings15
minutes35
minutes430
kcalA rich, hearty, and creamy soup packed with Italian sausage, tender kale, and white beans.
Ingredients
2 tbsp olive oil
2 lbs bulk sweet Italian sausage
1 cup jarred sliced roasted red peppers
2 tbsp fresh oregano, chopped
1 tbsp fresh rosemary, chopped
4 cloves garlic, minced
1 large onion, sliced
Kosher salt and freshly ground black pepper
8 cups low-sodium chicken broth
2 (15.5-oz) cans cannellini beans, drained
1 (28-oz) can diced tomatoes
2 cups chopped kale
1 cup heavy cream
2 tbsp apple cider vinegar
Fresh Parmesan cheese, for serving
Directions
- Brown sausage in a Dutch oven; remove and set aside.
- Sauté onions, garlic, peppers, and herbs in the same pot until softened.
- Add broth, tomatoes, and beans; return sausage and simmer for 20 minutes.
- Stir in kale, cream, and vinegar; cook just until the kale wilts.
- Season to taste and serve hot, garnished with Parmesan cheese.
Notes
- For the best flavor, don’t rush browning the sausage or cooking the onions and herbs.
- If you prefer a thinner soup, stir in more chicken broth until it reaches your desired consistency.
- A splash of vinegar at the end is key to brightening the soup’s rich flavors.
- This soup tastes even better the next day, but wait to add the kale until you reheat it for the best texture.
