This Tuscan Kale Soup blends hearty vegetables, wholesome orzo, and aromatic herbs into a rich, comforting bowl that’s both nourishing and flavorful.
Packed with fiber, plant-based protein, and heart-healthy fats, it’s naturally low in saturated fat.
Quick and easy to prepare, it’s a perfect option for weeknight dinners, meal prep, or anytime you want a healthy, satisfying soup.
Tuscan Kale Soup
Equipment
- 1 large soup pot
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 celery ribs chopped
- 3 medium carrots chopped
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper flakes adjust to taste
- 1 15 oz can fire-roasted tomatoes (or regular tomatoes)
- 4 cups low-sodium vegetable broth
- 2 cups water
- ¾ cup orzo pasta
- 4 cups chopped kale
- 1 tbsp fresh lemon juice
Instructions
- Prepare the Vegetables: Wash all fresh vegetables thoroughly under cold running water to remove any dirt or impurities. Peel the onion and chop it finely to ensure even cooking. Trim the ends of the celery ribs and slice them into small, uniform pieces. Peel and chop the carrots into small cubes or thin rounds so they blend seamlessly into the soup. Wash the kale thoroughly, remove the tough stems, and cut the leaves into thin ribbons. Set all prepared ingredients aside in separate bowls for easy access during cooking.
- Sauté the Aromatics: Place a large soup pot over medium heat and add the olive oil. Allow the oil to heat for about 1–2 minutes until it shimmers lightly. Add the chopped onion first, stirring frequently so it softens without browning, releasing its natural sweetness. Next, add the chopped celery and carrots. Sprinkle in the salt, dried oregano, dried basil, and crushed red pepper flakes. Stir continuously for about 8–10 minutes until the vegetables soften and the herbs release their aroma. This step creates a flavorful base for the soup.
- Add the Tomatoes and Liquids: Once the vegetables are softened, open the can of fire-roasted tomatoes and add them to the pot along with their juices. This adds a rich, smoky flavor to the soup. Pour in the vegetable broth and water, stirring gently to combine all ingredients. Turn the heat to medium-high and bring the mixture to a gentle boil. This process helps to develop the flavors and prepare the broth for the pasta and kale.
- Cook the Orzo Pasta: Once the broth is boiling, add the orzo pasta to the pot. Stir well to ensure the pasta is evenly distributed and doesn’t stick together. Reduce the heat to medium so the soup maintains a gentle simmer. Cook uncovered for approximately 12 minutes, stirring occasionally, until the orzo is tender but still slightly firm to the bite (al dente). Cooking the pasta in the soup allows it to absorb the delicious broth flavors.
- Wilt the Kale: After the orzo is cooked, add the chopped kale to the soup. Stir thoroughly to incorporate the kale evenly into the hot broth. Allow the kale to cook for about 3–5 minutes until it wilts and softens, turning a vibrant green. This step adds not only beautiful color but also nutrients, fiber, and texture to the soup. Taste the soup and adjust seasoning with additional salt, herbs, or red pepper flakes if desired.
- Add the Finishing Touch: Remove the soup pot from the heat and stir in fresh lemon juice. The acidity from the lemon brightens the flavors and gives the soup a fresh, vibrant finish. Let the soup rest for a couple of minutes before serving to allow the flavors to meld together.
- Serve and Enjoy: Ladle the Tuscan kale soup into bowls, making sure each serving has a generous portion of vegetables, orzo, and broth. Serve hot with a side of crusty bread or a light salad for a wholesome meal. Store leftovers in airtight containers and refrigerate for up to 3 days or freeze for up to 1 month.
Notes
- Use fresh, crisp kale for the best texture and flavor.
- Fire-roasted tomatoes add a smoky depth — substitute with roasted fresh tomatoes if unavailable.
- Low-sodium vegetable broth allows better control of seasoning.
- Adjust herbs and crushed red pepper flakes to taste for personalized flavor.
- Lemon juice added at the end brightens the soup and enhances its freshness.
- This soup is naturally vegan, nutrient-rich, and high in fiber.
- Perfect for meal prep — flavors improve after resting overnight.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Chef’s Secrets for Flavorful Soup
Creating a truly flavorful Tuscan Kale Soup relies on layering tastes carefully.
Start by gently sautéing the vegetables to release natural sweetness before adding herbs — this step builds a rich aromatic base.
Fire-roasted tomatoes bring a smoky depth; if unavailable, roast fresh tomatoes at home for best results.
Simmering the orzo directly in the broth ensures it absorbs flavor.
Lastly, always add lemon juice at the end — it balances richness and brings freshness to the dish.
For extra depth, a splash of olive oil just before serving enhances richness and texture.
Serving Suggestions for Maximum Enjoyment
Serve this Tuscan Kale Soup hot for a satisfying meal.
Pair it with warm crusty bread, garlic breadsticks, or a light side salad for balance.
Drizzle extra virgin olive oil on top before serving for added richness.
For a heartier meal, top with a sprinkle of grated vegan Parmesan or toasted pine nuts.
This soup also makes a nourishing starter for an Italian-inspired dinner or works beautifully as a main course for a cozy lunch.
Storage Tips for Freshness
This soup stores beautifully and often tastes even better the next day as the flavors meld.
Store in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup in freezer-safe containers for up to 1 month.
If freezing, consider slightly undercooking the orzo before freezing to prevent it from becoming overly soft upon reheating.
Reheat gently over low-medium heat, stirring occasionally, and add a splash of broth or water to restore texture if needed.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. Prepare it a day ahead, store it in the fridge, and reheat when needed. The flavors will deepen, making the soup even more delicious.
2. Can I substitute orzo with another grain?
Absolutely. You can use small pasta shapes, quinoa, barley, or even rice as an alternative. Keep in mind cooking times will vary, so adjust accordingly to avoid overcooking.
3. Is it possible to make this soup gluten-free?
Yes. Simply substitute orzo pasta with gluten-free pasta, quinoa, or rice. Be sure to check the label to ensure your pasta choice is certified gluten-free.
4. How can I make this soup spicier?
Increase the amount of crushed red pepper flakes during cooking or add a pinch of cayenne pepper. You can also garnish with a dash of chili oil for an extra kick.
5. Can I use frozen kale instead of fresh?
Yes. Frozen kale works well if fresh kale is not available. Add it directly to the soup during the final cooking stage, but adjust cooking time slightly to ensure it wilts without becoming mushy.
