Tuscan Kale Soup

4 Min Read

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.

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

How to Make Tuscan Kale Soup 

how to make tuscan kale soup collage
  • 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.

Helpful Tips for Making Tuscan Kale Soup 

black ladle scooping out tuscan kale soup from pot

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!



  • 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


  • 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.


Calories: 226kcalCarbohydrates: 41gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1463mgPotassium: 788mgFiber: 8gSugar: 8gVitamin A: 6305IUVitamin C: 37mgCalcium: 123mgIron: 4mg
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