Get ready to cozy up with a bowl of goodness! Kale, the superfood that’s packed with vitamins, minerals, and antioxidants, is the star of these 20 hearty kale soup recipes. From creamy and comforting to spicy and invigorating, there’s something for everyone in this deliciously nutritious collection.
Whether you’re a vegan looking for plant-based options or a meat-lover seeking inspiration for your next dinner party, these soups are sure to become new favorites. With flavors ranging from classic Italian to exotic Moroccan, there’s no shortage of excitement on the menu. So grab a spoon and let’s dive in!
Creamy Coconut Kale and Lentil Soup
A nutritious and flavorful soup that combines the goodness of kale, lentils, and coconut milk.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 can (14 oz) coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 teaspoon curry powder or paprika for added flavor
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, water or broth, and chopped kale to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the coconut milk and season with salt, pepper, and optional curry powder or paprika.
5. Serve hot, garnished with additional kale leaves if desired.
Cooking Time: 45-50 minutes
Spicy Sausage and Kale Soup
This hearty soup combines spicy sausage, tender kale, and aromatic spices for a comforting and flavorful meal. Perfect for a chilly evening or a quick lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 lb spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 bunch kale, stems removed and leaves chopped
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. Cook sausage in a large pot over medium-high heat, breaking up with a spoon as it cooks.
2. Add oil, onion, and garlic; cook until vegetables are softened.
3. Pour in broth, diced tomatoes, and oregano; bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until kale is tender.
5. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Tuscan White Bean and Kale Soup
This hearty soup is a classic representation of Tuscan cuisine, featuring creamy cannellini beans and nutritious kale in a flavorful broth. Perfect for a cozy evening meal or as a comforting pick-me-up.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups kale, stems removed and chopped
– 4 cups vegetable broth
– 2 cloves garlic, minced
– 1/2 cup diced onion
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the kale, vegetable broth, cannellini beans, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the greens are tender.
4. Serve hot, garnished with additional kale if desired.
Cooking Time: 25-30 minutes
Vegan Potato Kale Soup with Turmeric
This comforting soup combines the natural sweetness of potatoes and kale with the warm, earthy flavor of turmeric. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 bunch of kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes, chopped kale, turmeric, and vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25 minutes
Smoky Bacon and Kale Soup
This hearty soup combines the smoky flavor of bacon with the nutritional benefits of kale, perfect for a cozy meal on a chilly day. With just a few simple ingredients, you can create a rich and satisfying broth that’s sure to please.
Ingredients:
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 cups kale leaves, stems removed and chopped
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy.
2. Remove the bacon and set aside; leave the drippings in the pot.
3. Add the olive oil, onion, and garlic to the pot and cook until the onion is translucent.
4. Pour in the broth and bring to a boil.
5. Add the chopped kale and smoked paprika; reduce heat and simmer for 10-15 minutes or until the kale is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with crispy bacon bits if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Chicken and Kale Soup
Brighten up a chilly day with this refreshing and flavorful soup, featuring tender chicken, crisp kale, and a hint of citrusy lemon. This easy-to-make recipe is perfect for a quick weeknight dinner or a comforting meal on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried thyme
– 1/2 cup chopped kale leaves
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Pour in the chicken broth, lemon juice, and thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
5. Stir in the chopped kale leaves and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: Approximately 25-30 minutes.
Moroccan Chickpea and Kale Soup
A hearty and aromatic soup that combines the creamy texture of chickpeas with the earthy sweetness of kale, perfect for a cozy night in.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the chickpeas, water, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the chopped kale; continue to simmer until wilted, about 10 minutes more.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with a dollop of yogurt or croutons, if desired.
Cooking Time: 30-40 minutes
Thai Coconut Curry Kale Soup
Experience the bold flavors of Thailand in this creamy and comforting soup, perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups kale, stems removed and chopped
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1/2 teaspoon Thai red curry paste
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Lime wedges, for serving (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in curry paste, cumin, salt, and pepper. Cook for 30 seconds.
4. Add kale and cook until wilted, about 2-3 minutes.
5. Pour in coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 10-12 minutes or until flavors have melded together.
7. Serve hot with lime wedges on the side, if desired.
Cooking Time: 20-22 minutes
Roasted Butternut Squash and Kale Soup
Warm up with this comforting and nutritious soup, perfect for a chilly fall or winter evening. Roasting the butternut squash brings out its natural sweetness, which pairs perfectly with the earthy flavor of kale.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups curly kale, stems removed and chopped
– 4 cups chicken or vegetable broth
– 1 teaspoon cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and sprinkle with salt and pepper.
4. Roast for 45-50 minutes, or until the squash is tender.
5. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
6. Add the roasted squash, kale, broth, cumin, salt, and pepper to the pot.
7. Bring to a boil, then simmer for 15-20 minutes or until the soup is heated through.
Cooking Time: 1 hour 10 minutes
Tomato Basil Kale Soup with Parmesan
This creamy soup combines the sweetness of tomatoes, the brightness of basil, and the earthiness of kale, all topped with a sprinkle of nutty Parmesan cheese.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh kale leaves
– 2 cups canned crushed tomatoes
– 1 cup vegetable broth
– 1/4 cup heavy cream
– 2 tablespoons chopped fresh basil leaves
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
2. Add kale and cook until wilted, about 3-4 minutes.
3. Stir in crushed tomatoes, vegetable broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Stir in chopped basil leaves and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 20-25 minutes
Quinoa and Kale Power Soup
Boost your energy levels with this nutrient-packed soup that combines the protein-rich quinoa with the mighty kale. This hearty and comforting soup is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the quinoa, water or broth, cumin, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the quinoa is tender.
6. Stir in the chopped kale leaves and cook until wilted, about 2-3 minutes.
Cooking Time: 25-30 minutes
Beef and Kale Vegetable Soup
Warm up with this comforting soup that combines tender beef, nutritious kale, and a medley of colorful vegetables.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups kale leaves, stems removed and discarded
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned, about 5 minutes.
2. Remove the beef from the pot and set aside. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
3. Add the kale to the pot and cook until wilted, about 2 minutes.
4. Add the beef broth, thyme, salt, and pepper. Stir to combine.
5. Return the beef to the pot and simmer for 30-40 minutes or until the beef is tender.
Cooking Time: 45-50 minutes
French Onion Soup with Kale and Gruyere
Elevate the classic French Onion Soup with the added depth of kale and nutty Gruyère cheese.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1/4 cup dry white wine
– 6 cups beef broth
– 2 cups chopped kale leaves
– 1/2 cup grated Gruyère cheese
– Salt and pepper to taste
– 4 slices of baguette, toasted
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. Add wine and broth; bring to a simmer.
3. Stir in chopped kale leaves and cook until wilted (about 5 minutes).
4. Preheat broiler.
5. Ladle soup into oven-proof bowls and top each with toasted baguette slice.
6. Sprinkle Gruyère cheese over the bread.
7. Place under broiler until cheese is melted and bubbly.
8. Serve hot, garnished with additional kale leaves if desired.
Cooking Time: 35-40 minutes
Mexican Black Bean and Kale Soup
This hearty soup combines the flavors of Mexico with a boost of nutritious kale, making it a perfect meal for a chilly evening. With just a few simple ingredients and minimal prep time, you’ll be sipping on this deliciousness in no time!
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups curly kale leaves, stems removed and discarded, leaves chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the black beans, vegetable broth, cumin, paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
5. Stir in the chopped kale leaves; cook until wilted, about 2-3 minutes.
Cooking Time: 20-22 minutes
Carrot Ginger Kale Soup
A hearty and healthy soup that combines the sweetness of carrots, spiciness of ginger, and earthiness of kale.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 2 cups water
– 2 cups curly kale, stems removed and chopped
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped nuts for garnish
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add carrots and ginger; cook for an additional 5 minutes.
4. Pour in broth and water; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Stir in chopped kale; cook until wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Wild Rice and Kale Mushroom Soup
This hearty soup combines the nutty flavor of wild rice with the earthy taste of mushrooms and kale, making it a perfect comfort food for a chilly day. With its rich and creamy broth, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup wild rice
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 10 minutes.
3. Add wild rice, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until rice is tender.
4. Stir in chopped kale and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Greek Lemon Kale Soup with Orzo
A refreshing and revitalizing soup that combines the brightness of lemon, the earthiness of kale, and the comfort of orzo pasta. This recipe is perfect for a light and nourishing meal on a chilly day.
Ingredients:
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 4 cups chicken broth
– 1 cup orzo pasta
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale and cook until wilted, about 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Add the orzo pasta and reduce heat to low. Simmer for 20-25 minutes or until the orzo is tender.
7. Stir in the lemon juice and season with salt, pepper, and red pepper flakes (if using).
8. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 35-40 minutes
Indian Spiced Kale and Lentil Soup
This recipe is a twist on the classic lentil soup, adding nutritious kale and aromatic spices to create a comforting and flavorful bowl.
Ingredients:
• 1 cup brown or green lentils, rinsed and drained
• 2 cups water
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups curly kale, stems removed and chopped
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for an additional minute, stirring constantly.
3. Add lentils, water, and chopped kale to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Sweet Potato and Kale Chowder
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of kale, creating a comforting and nutritious soup perfect for any time of year.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale, stems removed and chopped
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the sweet potatoes, broth, and kale; bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. If desired, stir in heavy cream to add richness and creaminess.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Garlicky Kale and Cannellini Bean Soup
This hearty soup combines the creamy texture of cannellini beans with the bold flavor of sautéed garlic and kale. Perfect for a chilly evening, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup water
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of olive oil until softened.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the cannellini beans, vegetable broth, and water. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these deliciously nutritious kale soup recipes! From creamy coconut and lentil soups to spicy sausage and smoky bacon variations, there’s something for everyone. Explore Tuscan white bean and kale soups, vegan potato and turmeric options, and even a French onion soup with a twist. Discover international flavors like Moroccan chickpea and Thai coconut curry soups. Whether you’re in the mood for something comforting and hearty or light and refreshing, these 20 recipes are sure to satisfy your taste buds and leave you feeling full and satisfied.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
