Pioneer Woman Sausage and Bean Soup Recipe

Pioneer Woman Sausage and Bean Soup is a hearty American lunch that feels like a warm hug. This filling meal combines browned chicken sausage and creamy butter beans with fresh kale and a splash of heavy cream for a rich finish.

Approach G (the comparison): I’ve tried a few versions of bean soup and this one from Ree Drummond is the one I keep going back to because of the tomato paste step. Most recipes just toss the paste in with the liquid, but frying it first adds a deep, savory base that makes the whole pot taste like it simmered for hours. The first time I made this, I didn’t let the paste darken enough and the soup tasted a bit flat. Now I make sure it turns a deep brick red before I add the wine.

If you do nothing else, don’t skip the splash of vinegar at the very end. That’s the difference between a bowl that feels heavy and one that tastes bright and balanced. The kale is doing more work than you’d think here because it stays firm even after sitting in the hot broth. Without it, the texture would be too soft. This is a solid choice if you need a meal that actually tastes better the next day after the flavors have had time to settle.

Pioneer Woman Sausage and Bean Soup Ingredients

• 14 ounces (400g) Italian chicken sausage, casings removed
• 2 tablespoons (30ml) extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 large carrot, roughly chopped
• 1 cup (120g) celery, roughly chopped
• 4 garlic cloves, chopped
• 2 tablespoons (8g) fresh thyme
• 1 tablespoon (3g) dried oregano
• 1/2 teaspoon (1g) red pepper chili flakes
• 2 tablespoons (32g) tomato paste
• 1/2 cup (120ml) white wine
• 6 cups (1.4L) chicken or vegetable broth
• 1 bay leaf
• 2 cans (850g) butter beans, drained and rinsed
• 4 cups (135g) dino kale, chopped
• 1/3 cup (35g) finely grated Parmesan cheese
• 1/3 cup (80ml) heavy cream
• 1 tablespoon (15ml) champagne vinegar or white wine vinegar
• Salt and black pepper to taste

How To Make Pioneer Woman Sausage and Bean Soup

• 1. Brown the sausage: Place a large heavy-bottomed pot over medium-high heat and add 1 tablespoon of the oil. Once the oil is sizzling, add the chicken sausage and cook it for about 10 minutes, using a wooden spoon to break the meat into bite-sized chunks. Use a slotted spoon to move the browned meat to a separate plate, leaving as much fat in the pot as possible to flavor the vegetables.
• 2. Sauté the vegetables and aromatics: Pour the rest of the oil into the same pot and toss in the onions, carrots, and celery. Stir them occasionally for about 5 minutes until the onion looks translucent and the carrots start to soften. Add the garlic, thyme, oregano, and chili flakes, stirring for just 30 seconds so the garlic doesn’t burn.
• 3. Fry the tomato paste: Clear a small space in the center of the vegetables and drop in the tomato paste. Stir it against the bottom of the pot for about a minute until it turns a dark red color and smells slightly nutty. This removes the raw metallic taste from the paste and builds a foundation for the broth.
• 4. Deglaze and simmer: Pour in the white wine and use your spoon to scrape up all the browned bits stuck to the bottom of the pan. Add the broth, rinsed beans, browned sausage, and the bay leaf before bringing the liquid to a gentle bubble. Put the lid on and let it simmer for 20 minutes so the beans can soak up the herbal flavors.
• 5. Finish the soup: Take out the bay leaf and stir in the chopped kale, Parmesan, and heavy cream until the greens wilt. Stir in the champagne vinegar to brighten the flavor and give it a final taste to see if you need more salt or pepper. Stop cooking as soon as the kale is tender but still bright green so it doesn’t turn mushy.

Recipe Tips

• Brown the meat deeply. Don’t just cook the sausage until it isn’t pink anymore; wait for a dark crust to form on the edges. Those crusty bits provide the savory depth that keeps the chicken sausage from tasting bland against the creamy beans.
• Rinse the beans thoroughly. Always pour the canned beans into a colander and run cold water over them until the bubbles disappear. If you dump the canning liquid into the pot, the soup will turn cloudy and might have a strange metallic aftertaste.
• Toast the dried herbs. Adding the oregano and chili flakes to the hot oil with the garlic helps release their oils. This makes the spices much more fragrant than if you simply stirred them into the liquid later in the process.
• Use a dry wine. Pick a Sauvignon Blanc or Pinot Grigio that you’d actually want to drink for the deglazing step. The acidity in a dry white wine helps break down the fats from the sausage and cream, making the final broth feel lighter.
• Add the cream last. Turn the heat down to low before pouring in the heavy cream and Parmesan to prevent the dairy from curdling. High heat can cause the cheese to clump and the cream to separate, which ruins the velvety texture of the soup.
• Store the kale separately. If you’re making this ahead of time, wait to add the kale and cream until you’re ready to eat. Reheating the soup with the greens already inside can make them turn an unappealing gray color and lose their texture.

What To Serve With Pioneer Woman Sausage and Bean Soup

A thick slice of crusty sourdough bread or a warm piece of focaccia is perfect for dipping into the creamy broth. You need something sturdy that can hold up to the weight of the butter beans and sausage.

If you want more greens on the side, a simple arugula salad with a lemon dressing works well. The peppery bite of the salad and the citrus notes provide a fresh contrast to the rich, savory flavors in the bowl.

Stroing & Reheating Tricks

• Fridge: Keep the soup in a sealed container for up to 4 days. The beans will continue to absorb liquid as it sits, so you might need to add a splash of broth when you use the leftovers.
• Freeze: You can freeze the base of the soup, but the texture of the kale and cream often changes after thawing. If you must freeze it, do so before adding the dairy and greens, then add those fresh when you reheat the meal.
• Reheat: The best way to warm this up is in a small pot over medium heat on the stove. Stir it frequently so the cream doesn’t scorch on the bottom, and avoid letting it reach a rolling boil which can make the kale too soft.

Pioneer Woman Sausage and Bean Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 410 kcal
• Protein: 24g
• Fat: 22g
• Carbohydrates: 29g
• Sugar: 5g
• Sodium: 980mg

FAQs

Can I use a different type of bean in this Pioneer Woman Sausage and Bean Soup?

Yes, you can swap the butter beans for cannellini or navy beans if that’s what you have in the pantry. Just make sure they are canned and well-rinsed so they don’t change the thickness of the broth.

Is it okay to use pork sausage instead of chicken?

You can use pork Italian sausage, but you’ll likely need to drain more fat from the pot after browning. Chicken sausage is leaner, so if you switch to pork, just keep an eye on the grease levels before adding your vegetables.

Why is my Pioneer Woman Sausage and Bean Soup’s broth a bit thin?

The broth might seem thin if the tomato paste wasn’t cooked long enough or if the soup didn’t simmer for the full 20 minutes. You can smash a few of the beans against the side of the pot with a spoon to release their starch and thicken things up.

Can I make Pioneer Woman Sausage and Bean Soup in a slow cooker?

Yes, though you should still brown the meat and sauté the vegetables in a pan first to get the best flavor. Transfer everything except the kale, cream, and vinegar to the slow cooker and cook on low for 4 to 6 hours.

What can I use if I don’t have white wine?

If you want to skip the alcohol, you can use the same amount of chicken broth with an extra teaspoon of vinegar or lemon juice. The goal is to get some acidity into the pot to balance the richness of the sausage and cream.

Try More Pioneer Woman Recipes:

• Pioneer Woman Tater Tot Casserole with Sausage Recipe
• Pioneer Woman Sausage Dip Recipe
• Pioneer Woman Sausage Pinwheels Recipe