Kale Soup is not only rich in flavor but also packed with nutrients. It’s simple to prepare with pantry staples, customizable to your preferences, and great for leftovers. The kale softens beautifully in the broth while holding onto its texture, and the vegetables add body and depth. This one-pot meal is ideal when you want something warm, hearty, and nourishing without being heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Potatoes (diced)
Kale (stems removed, chopped)
Vegetable broth or chicken broth
Salt
Black pepper
Dried thyme or Italian seasoning
Optional: cannellini beans or chickpeas, smoked sausage, crushed red pepper flakes, lemon juice
Directions
In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 2–3 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Stir in the carrots and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the broth and add salt, pepper, and dried herbs. Bring to a boil.
Reduce the heat and simmer for 15–20 minutes until the vegetables are tender.
Add the chopped kale and simmer for another 5–10 minutes until wilted and tender.
Stir in beans or sausage if using, and let heat through. Adjust seasoning and finish with a squeeze of lemon juice if desired.
Serve hot with crusty bread or on its own.
Servings and timing
This recipe serves 4–6 people. Preparation time: 10–15 minutes Cooking time: 25–30 minutes Total time: 35–45 minutes
Variations
Portuguese-style: Add sliced chorizo or linguica sausage for a classic touch.
Vegan version: Use vegetable broth and skip meat-based additions.
Add grains: Mix in cooked quinoa, rice, or barley for extra heartiness.
Spicy twist: Add red pepper flakes or a dash of hot sauce.
Creamy version: Stir in a splash of coconut milk or heavy cream for richness.
Storage/Reheating
Store leftover kale soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warm, or microwave individual portions for 1–2 minutes. You can freeze kale soup for up to 2 months. Let it cool completely, store in freezer-safe containers, and thaw in the fridge before reheating.
FAQs
What kind of kale is best for soup?
Curly kale and lacinato (dinosaur) kale both work well. Just remove the tough stems and chop the leaves.
Can I use frozen kale?
Yes, frozen kale can be used—add it directly to the pot without thawing.
Do I have to peel the potatoes?
No, it’s optional. If using thin-skinned varieties like Yukon gold, you can leave the skins on.
Can I make this soup ahead of time?
Yes, kale soup tastes even better the next day as the flavors develop.
Is this soup gluten-free?
Yes, as long as all your ingredients (especially broth) are certified gluten-free.
How do I keep the kale from being too tough?
Simmer it long enough to soften—about 5–10 minutes is usually enough.
Can I add meat to this soup?
Yes, sausage, chicken, or ground turkey are great additions.
What’s a good vegetarian protein to add?
Beans like cannellini, chickpeas, or lentils make the soup more filling and protein-rich.
Can I blend the soup?
You can blend a portion of it for a thicker texture, but leave some chunky for contrast.
What can I serve with kale soup?
Crusty bread, garlic toast, or a simple salad make great side options.
Conclusion
Kale Soup is a nourishing and comforting meal that’s easy to prepare, full of flavor, and adaptable to your taste. Whether you’re making it for a quick weeknight dinner or prepping meals ahead of time, this soup delivers the perfect balance of wholesome ingredients and satisfying warmth.
Kale Soup is a hearty, comforting, and nutritious one-pot meal made with fresh kale, tender vegetables, and flavorful broth. It’s easy to prepare, customizable with add-ins like beans or sausage, and perfect for a cozy dinner or meal prep.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 medium potatoes, diced
4 cups chopped kale (stems removed)
6 cups vegetable or chicken broth
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp dried thyme or Italian seasoning
Optional: 1 can cannellini beans or chickpeas (drained and rinsed)
Optional: 1 cup sliced smoked sausage
Optional: pinch of crushed red pepper flakes
Optional: 1 tbsp lemon juice (for brightness)
Instructions
In a large pot, heat olive oil over medium heat. Sauté the chopped onion for 2–3 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Stir in carrots and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in broth and add salt, pepper, and dried herbs. Bring to a boil.
Reduce heat and simmer for 15–20 minutes until the vegetables are tender.
Add chopped kale and simmer for another 5–10 minutes until wilted and tender.
If using beans or sausage, stir them in and heat through. Add red pepper flakes or lemon juice if desired.
Adjust seasoning to taste. Serve hot with crusty bread or on its own.
Notes
Use vegetable broth for a vegetarian or vegan version.Curly or lacinato kale both work—just remove tough stems.Add cooked quinoa or barley for extra texture and nutrition.Blend part of the soup for a thicker consistency.Leftovers taste even better as flavors develop overnight.
