Whip up a batch of this delicious Tuscan Kale Soup with orzo! This soup is loaded with nutrient-rich vegetables, savory broth, and tender orzo. This kale soup screams comfort from every single bite; it's sure to be a hit.
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This hearty soup is great for lunch and dinner—and it makes for a great meal-prepping option. The white beans add a lot of heartiness to the soup, leaving you full and fueled up till your next meal. Give this Tuscan soup a try today!
This Tuscan Kale Soup recipe is...
- Made with simple ingredients
- Hearty and comforting
- Vegan
- Easily stored
- Freezer-friendly
- Nutrient rich
And for more delicious recipes, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
How to Make Tuscan Kale Soup
- Heat oil in a stockpot over medium heat.
- Add onion, celery, carrots, and garlic, and cook until softened.
- Stir in the spices and cook for 1–2 minutes.
- Add in the broth, beans, and tomatoes.
- Bring the mixture to a boil, and then reduce heat to simmer.
- Right before you are done, toss in the kale and orzo. Cook for 15 more minutes.
Full directions for how to make Tuscan Kale Soup are in the printable recipe card at the bottom of the post.
Helpful Tips for Making Tuscan Kale Soup
Cooking Spices
In the directions, you will see that you cook the spices for 1–2 minutes. This will ensure that the spice fragrances are released. These spices will add tons of flavor to your soup, and if you don't allow the heat to release, you will find that the soup can lack flavor.
De-veining Kale Tool
You can buy a de-veining tool to help you remove the veins from kale really easily. Just slide this tool through, and the leave is pulled off of the remaining vein—a very handy tool to have!
In this recipe once you've de-veined the kale, chop it into bite size pieces.
Variations to Tuscan Kale Soup
Beans
I used a white kidney bean for this recipe, but any style of white bean works. Feel free to swap out the beans as you prefer. Just make sure to drain and rinse the beans before mixing them into the soup.
Rice
You can use a long grain rice in place of the orzo if you want. Just toss in the rice at the end of the recipe and cook until tender. If you find the rice soaks up too much liquid, then add a bit more vegetable broth.
Vegetables
You can easily add in some diced white potatoes, corn, or other veggies of your choice. I wanted to keep my soup simple with just the celery and carrots, but I have added potatoes in place of orzo before, and it was delicious!
Spinach vs Kale
Swap the kale with fresh spinach leaves if you want a different flavor than kale. If you go this route, just make sure to toss in the spinach during the last 5–8 minutes of cooking.
Tuscan Kale Soup FAQs
How should I store leftover soup?
You can store your leftover soup in the fridge for 3–5 days. Just store your soup in the fridge, and reheat as you would like. I prefer reheating my soup in the microwave for a quick and easy reheat.
Can you meal prep with this soup?
If you are looking for a vegan soup to meal prep with, this soup is a great choice. Tuscan kale soup stores well and reheats beautifully. Just make a batch, place the soup in single serve containers, and then take and heat up each one when you are ready.
Does this recipe double well?
You can easily double this recipe if you want a larger batch. Just make sure that you have a large enough stockpot to cook the soup in!
More Italian Recipes
- Chocolate Roulade with Burnt Sugar Italian Meringue Buttercream
- Gluten-Free Focaccia
- Vegan Minestrone Soup
- Vegan Pasta Bake
- Vegan Biscotti
If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
Recipe
Tuscan Kale Soup
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots chopped
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 1 tsp salt
- 6 cups vegetable broth
- 16 oz crushed tomatoes canned
- 15 oz white kidney beans canned, drained and rinsed
- 1 bunch kale deveined and chopped
- ½ cup orzo
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the onion, garlic, celery, and carrots.
- Cook until veggies are tender, about 6–8 minutes
- Stir in the Italian seasoning, oregano, and salt.
- Cook an additional 1–2 minutes.
- Add the vegetable broth, white kidney beans, and crushed tomatoes and stir. Bring to a boil, then reduce heat to a simmer and cook for 5–10 minutes.
- Add the kale and orzo.
- Stir, allowing soup to simmer until orzo is cooked, about 15 minutes.
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