Pioneer Woman Collard Green Soup Recipe

Pioneer Woman Collard Green Soup is a wholesome, nutrient-packed comfort food that proves healthy eating doesn’t have to be boring. In true Ree Drummond fashion, this recipe takes a humble, fibrous green and transforms it into a hearty meal by pairing it with savory sausage, tender potatoes, and a rich, parmesan-spiked broth. It is a “soup for the soul” that feels substantial enough for a main course but light enough to leave you feeling energized.

Try More Soups Recipes:

• Pioneer Woman Prime Rib Soup Recipe
• Pioneer Woman Rotisserie Chicken Noodle Soup Recipe
• Pioneer Woman Sausage Kale Soup Recipe

💚 Why You Will Love This Collard Green Soup Recipe:

• Hearty & Filling: The combination of potatoes and sausage ensures this isn’t just a light appetizer—it’s a full meal in a bowl.
• Tames the Greens: If you find raw collards tough or bitter, this soup simmers them until they are tender and mild, absorbing the delicious garlic and meat flavors.
• The Broth: The addition of a Parmesan rind while simmering infuses the liquid with a nutty, umami depth that stock alone cannot provide.
• Freezer Friendly: Like most great soups, it freezes beautifully, making it perfect for meal prep.

🥬 Pioneer Woman Collard Green Soup Ingredients

The Base:

• 1 lb Spicy Italian Sausage
• 1 bunch Collard Greens
• 4 slices Bacon
• 3 Russet Potatoes

The Aromatics & Broth:

• 1 Onion
• 3 cloves Garlic
• 6 cups Chicken Broth
• 1 cup Water
• 1 Parmesan Cheese Rind
• Red Pepper Flakes
• Salt & Pepper

🍵 How To Make Pioneer Woman Collard Green Soup

1. Brown the Meat: In a large Dutch oven or soup pot over medium-high heat, fry the chopped bacon until crisp. Remove and set aside. In the same grease, add the Italian sausage (crumbled) and cook until browned and cooked through. Remove the sausage with a slotted spoon, leaving the flavorful fat in the pot.
2. Sauté Veggies: Add the diced onion to the pot. Cook for 3–4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
3. Wilt the Greens: Add the chopped collard greens to the pot. Stir them into the onion mixture and cook for roughly 5 minutes until they wilt down significantly.
4. Simmer: Pour in the chicken broth and water. Add the diced potatoes, the cooked sausage, the cooked bacon, the Parmesan rind, and a pinch of red pepper flakes. Bring the mixture to a boil.
5. Cook: Reduce the heat to low, cover the pot, and simmer gently for 20–30 minutes. You want the potatoes to be fork-tender and the collard greens to be soft.
6. Finish: Remove the Parmesan rind (it will be soft and gooey). Taste the soup and season with salt and pepper as needed.
7. Serve: Ladle into bowls and top with freshly grated Parmesan cheese.

✅ Recipe Tips

• Prep the Greens: Collard stems are very tough. Make sure you slice the thick center rib out of each leaf before chopping. Roll the leaves up like a cigar (chiffonade) to chop them quickly.
• Creamy Variation: For a creamier version (as Ree sometimes does), stir in 1/2 cup of heavy cream or half-and-half right at the end of cooking.
• Vegetarian Swap: You can make this vegetarian by omitting the bacon and sausage, using vegetable broth, and adding a can of white beans (cannellini) for protein and bulk.
• Acid Hit: A splash of apple cider vinegar added at the very end brightens the flavor and cuts through the richness of the sausage fat.

🥗 What To Serve With Collard Green Soup?

Because Collard Green Soup is earthy and rich with sausage and cheese, it pairs perfectly with slightly sweet carbohydrates. Cornbread is the traditional Southern choice; its crumbly texture and sweetness contrast beautifully with the savory greens. A chunk of crusty French bread or garlic toast is also excellent for soaking up the “pot likker” broth. To cut through the richness, a simple side of sliced tomatoes with salt or a sharp pickled vegetable salad adds a necessary refreshing bite.

🎚 How To Store Leftovers Collard Green Soup?

• Refrigerator: Allow the soup to cool completely to room temperature. Transfer to an airtight container and store in the fridge for 3 to 4 days. The flavors actually improve overnight as the greens marinate in the broth.
• Freezer: This soup freezes beautifully. Pour cooled soup into freezer-safe bags or containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months.

🥵 How To Reheat Leftovers Collard Green Soup?

• Stovetop (Best Method): Pour the Collard Green Soup into a pot and warm over medium-low heat. If the soup has thickened in the fridge (potatoes tend to absorb liquid), add a splash of water or chicken broth to loosen it. Simmer gently until hot; do not boil vigorously or the potatoes may disintegrate.
• Microwave: Place a single portion in a microwave-safe bowl and cover loosely to prevent splatters. Heat on high for 2–3 minutes, stirring halfway through to ensure even heating.

FAQs

More Soups Recipes:

• Pioneer Woman Tomato Soup and Grilled Cheese Recipe
• Pioneer Woman White Lasagna Soup Recipe
• Pioneer Woman Split Pea Soup

📊 Collard Green Soup Nutrition Facts

• Calories: ~420 kcal
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 980mg
• Total Carbohydrate: 28g
• Protein: 18g

Pioneer Woman Collard Green Soup Recipe

Recipe by Imen DridiCourse: Main, Lunch, Dinner, SoupsCuisine: American/SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

420

kcal

Pioneer Woman Collard Green Soup is a hearty mix of spicy Italian sausage, tender potatoes, and nutritious greens simmered in a Parmesan-infused broth. It is a comforting, one-pot meal perfect for chilly nights.

Ingredients

• The Base:

• 1 lb Spicy Italian Sausage

• 1 bunch Collard Greens

• 4 slices Bacon

• 3 Russet Potatoes

• The Aromatics & Broth:

• 1 Onion

• 3 cloves Garlic

• 6 cups Chicken Broth

• 1 cup Water

• 1 Parmesan Cheese Rind

• Red Pepper Flakes

• Salt & Pepper

Directions

• Brown the Meat: In a large Dutch oven or soup pot over medium-high heat, fry the chopped bacon until crisp. Remove and set aside. In the same grease, add the Italian sausage (crumbled) and cook until browned and cooked through. Remove the sausage with a slotted spoon, leaving the flavorful fat in the pot.
• Sauté Veggies: Add the diced onion to the pot. Cook for 3–4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
• Wilt the Greens: Add the chopped collard greens to the pot. Stir them into the onion mixture and cook for roughly 5 minutes until they wilt down significantly.
• Simmer: Pour in the chicken broth and water. Add the diced potatoes, the cooked sausage, the cooked bacon, the Parmesan rind, and a pinch of red pepper flakes. Bring the mixture to a boil.
• Cook: Reduce the heat to low, cover the pot, and simmer gently for 20–30 minutes. You want the potatoes to be fork-tender and the collard greens to be soft.
• Finish: Remove the Parmesan rind (it will be soft and gooey). Taste the soup and season with salt and pepper as needed.
• Serve: Ladle into bowls and top with freshly grated Parmesan cheese.

Notes

• Prep the Greens: Collard stems are very tough. Make sure you slice the thick center rib out of each leaf before chopping. Roll the leaves up like a cigar (chiffonade) to chop them quickly.
  Creamy Variation: For a creamier version (as Ree sometimes does), stir in 1/2 cup of heavy cream or half-and-half right at the end of cooking.
  Vegetarian Swap: You can make this vegetarian by omitting the bacon and sausage, using vegetable broth, and adding a can of white beans (cannellini) for protein and bulk.
  Acid Hit: A splash of apple cider vinegar added at the very end brightens the flavor and cuts through the richness of the sausage fat.