Pioneer Woman Sausage Kale White Bean Soup by Ree Drummond is made with bulk sweet Italian sausage, jarred sliced roasted red peppers, fresh oregano, fresh rosemary, minced garlic, sliced onion, low-sodium chicken broth, cannellini beans, diced tomatoes, chopped kale, heavy cream, and apple cider vinegar. This delicious Pioneer Woman Sausage Kale White Bean Soup recipe creates a hearty dinner that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 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 Cook Sausage Kale White Bean Soup:
- 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 sausage with a slotted spoon and drain on a paper towel-lined plate.
- Cook the vegetables: In the same pot, add roasted red peppers, oregano, rosemary, garlic, and onions. Season with a pinch of salt and pepper. Cook for about 5 minutes until onions are softened.
- Add liquids and sausage: Pour in chicken broth, cannellini beans, and diced tomatoes. Return the sausage to the pot and bring the soup to a boil. Lower the heat and simmer uncovered for 20 minutes.
- Stir in kale and cream: Add chopped kale, heavy cream, and apple cider vinegar to the soup. Stir well and taste to adjust the seasoning if necessary.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired.
Recipe Tips
- Use Fresh Herbs: Fresh oregano and rosemary add more flavor than dried herbs. Make sure to chop them finely for the best taste.
- Sauté Well: Cook the onions and garlic until they are soft and fragrant. This enhances the soup’s flavor and gives it a delicious base.
- Adjust Consistency: If the soup is too thick, add more chicken broth or water until you reach your desired consistency.
- Taste and Season: Always taste the soup before serving. Add more salt, pepper, or apple cider vinegar to balance the flavors.
- Perfect Storage: Allow the soup to cool completely before freezing. This helps maintain the texture and flavor when reheating.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftovers Sausage Kale White Bean Soup cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze: After cooling, pour leftovers Sausage Kale White Bean Soup into airtight containers, leaving some space at the top for expansion. It can be frozen for up to 3 months. To eat, thaw it overnight in the fridge before reheating on the stove or in the microwave until hot.
- Reheating: To reheat leftover Sausage Kale White Bean Soup , pour the desired amount into a saucepan and warm it over medium heat until hot for 5 minutes, stirring occasionally. Alternatively, you can microwave it in a microwave-safe bowl for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (approx. 240 grams)
- Calories: 430
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 950mg
- Potassium: 700mg
- Total Carbohydrate: 32g
- Dietary Fiber: 10g
- Sugars: 2g
- Protein: 22g
Try More Pioneer Woman Recipes:
- Pioneer Woman Sausage And Bean Soup
- Pioneer Woman Collard Green Soup
- Pioneer Woman Bacon Bean Soup
- Pioneer Woman Homemade Cream Of Anything Soup
- Pioneer Woman Prime Rib Soup
Pioneer Woman Sausage Kale White Bean Soup
Description
Pioneer Woman Sausage Kale White Bean Soup by Ree Drummond is made with bulk sweet Italian sausage, jarred sliced roasted red peppers, fresh oregano, fresh rosemary, minced garlic, sliced onion, low-sodium chicken broth, cannellini beans, diced tomatoes, chopped kale, heavy cream, and apple cider vinegar. This delicious Pioneer Woman Sausage Kale White Bean Soup recipe creates a hearty dinner that takes about 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- 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 sausage with a slotted spoon and drain on a paper towel-lined plate.
- Cook the vegetables: In the same pot, add roasted red peppers, oregano, rosemary, garlic, and onions. Season with a pinch of salt and pepper. Cook for about 5 minutes until onions are softened.
- Add liquids and sausage: Pour in chicken broth, cannellini beans, and diced tomatoes. Return the sausage to the pot and bring the soup to a boil. Lower the heat and simmer uncovered for 20 minutes.
- Stir in kale and cream: Add chopped kale, heavy cream, and apple cider vinegar to the soup. Stir well and taste to adjust the seasoning if necessary.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired.
Notes
- Use Fresh Herbs: Fresh oregano and rosemary add more flavor than dried herbs. Make sure to chop them finely for the best taste.
- Sauté Well: Cook the onions and garlic until they are soft and fragrant. This enhances the soup’s flavor and gives it a delicious base.
- Adjust Consistency: If the soup is too thick, add more chicken broth or water until you reach your desired consistency.
- Taste and Season: Always taste the soup before serving. Add more salt, pepper, or apple cider vinegar to balance the flavors.
- Perfect Storage: Allow the soup to cool completely before freezing. This helps maintain the texture and flavor when reheating.
Pioneer Woman Sausage Kale White Bean Soup