Kale Soup is the ultimate feel-good food—warm, healthy, and filling without being heavy. It’s easy to customize, naturally gluten-free, and packed with vitamins and fiber. It’s also a great way to use up leftover greens or pantry staples. Whether you’re making it vegetarian or adding sausage for extra flavor, this soup comes together quickly and makes great leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Potatoes, peeled and cubed
Kale, stems removed and leaves chopped
Vegetable or chicken broth
Cannellini beans or other white beans (optional)
Cooked sausage, sliced or crumbled (optional)
Salt and black pepper
Smoked paprika or red pepper flakes (optional for extra flavor)
Lemon juice or vinegar (optional, for brightness)
Directions
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery and sauté for about 5–7 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Stir in the potatoes and cook for 2–3 minutes, then pour in the broth and bring to a boil.
Reduce heat and simmer for 10–15 minutes, or until potatoes are nearly tender.
Add the chopped kale, beans (if using), and sausage (if using). Simmer for another 10–15 minutes until the kale is tender.
Season with salt, pepper, and optional smoked paprika or red pepper flakes to taste.
Stir in a splash of lemon juice or vinegar before serving to brighten the flavor.
Serve hot with crusty bread or on its own.
Servings and timing
This recipe yields about 6 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Make it vegetarian by skipping the sausage and using vegetable broth.
Add pasta or rice for a heartier version.
Use sweet potatoes instead of white potatoes for a touch of sweetness.
Swap kale for other greens like spinach, Swiss chard, or collard greens.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop over medium heat or microwave individual portions until heated through. Kale Soup freezes well. Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of kale is best for soup?
Curly kale or lacinato (dino) kale both work well. Remove the tough stems and chop the leaves into bite-sized pieces.
Can I use canned beans?
Yes, canned beans are convenient—just drain and rinse them before adding to the soup.
Is kale soup healthy?
Yes, it’s packed with vitamins A, C, and K, fiber, and antioxidants, especially when made with broth and lots of vegetables.
Can I make kale soup ahead of time?
Absolutely. The flavors get even better after sitting for a day, making it a great make-ahead meal.
How do I keep the kale from getting too mushy?
Add the kale toward the end of cooking—about 10–15 minutes before serving—to keep it tender but not overcooked.
What protein can I add to kale soup?
Sausage, shredded chicken, or beans all add protein and pair well with the flavors of the soup.
Can I make it creamy?
Yes, stir in a splash of cream or coconut milk, or blend part of the soup for a thicker, creamier texture.
What’s a good substitute for kale?
Spinach, Swiss chard, mustard greens, or collard greens can be used in place of kale.
How do I add more flavor?
Use fresh herbs, smoked paprika, red pepper flakes, or even a parmesan rind while simmering the soup.
Can I freeze kale soup?
Yes. It freezes well—just avoid overcooking the kale before freezing to maintain texture when reheated.
Conclusion
Kale Soup is a wholesome, cozy dish that’s full of hearty ingredients and big flavor. With its rich broth, nutritious greens, and satisfying add-ins like potatoes or beans, it’s the perfect one-pot meal for any season. Whether you keep it simple or build in layers of flavor, this nourishing soup is bound to become a go-to favorite in your kitchen.
Kale Soup is a hearty, nourishing, and flavorful dish made with fresh kale, vegetables, and a rich broth. Easily customizable and naturally gluten-free, it’s perfect for a cozy weeknight dinner or a make-ahead meal packed with nutrients and comfort.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed
1 bunch kale, stems removed and leaves chopped
6 cups vegetable or chicken broth
1 (15 oz) can cannellini beans, drained and rinsed (optional)
1 cup cooked sausage, sliced or crumbled (optional)
Salt and black pepper to taste
1/2 teaspoon smoked paprika or red pepper flakes (optional)
1 tablespoon lemon juice or vinegar (optional, for brightness)
Instructions
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in cubed potatoes and cook for 2–3 minutes.
Pour in the broth and bring to a boil. Reduce heat and simmer for 10–15 minutes, or until potatoes are nearly tender.
Add chopped kale, cannellini beans (if using), and cooked sausage (if using). Simmer for another 10–15 minutes until kale is tender.
Season with salt, pepper, and optional smoked paprika or red pepper flakes to taste.
Stir in lemon juice or vinegar just before serving for added brightness.
Serve hot with crusty bread or on its own.
Notes
Make it vegetarian by omitting sausage and using vegetable broth.Sweet potatoes can be used instead of white potatoes for a different flavor.Add pasta or rice for a heartier soup.Use fresh herbs or a parmesan rind for extra depth of flavor.Freeze in individual portions for easy meal prep.
