tuscan kale soup

A vegetarian meal-in-one, this Tuscan Kale and Lentil Soup will keep you full for hours while also nourishing your body with plants! The perfect comforting bowl for a winter weeknight dinner or easy lunch.

Tuscan Kale and Lentil Soup

olive oil

yellow onion, diced

celery stalks, chopped

garlic cloves,

potato

red split lentils

vegetable broth

28 oz can diced tomatoes

Italian seasoning

rosemary

tsp sea salt

tsp black pepper

kale

tsp red wine vinegar

Add olive oil to a large stock pot and bring to medium heat.

Add in onion and cook for 3-5 mins or until translucent.

Add in celery and garlic and cook for 2 more mins.

Top with vegetable broth and diced tomatoes.

Stir in spices and salt and pepper and bring to a boil.

Lower heat to a simmer and cook for 40 mins.

Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.

Keep for up to 1 week in an airtight container or freeze for up to 6 months.

I’ve made this several times and even my carnivore husband really likes it. But I decreased tomatoes by half and doubled the spices. I also have used vegan protein vegetable broth which gives it a creamy looking broth.

Delicious … will definitely make again.

I’ve made this recipe over and over again over the past two years! Have made it over the stove, in a slow cooker (low setting for 6 hours) and now in an instant pot (manual high pressure for 5 min, manual release after 5 min)! Will sometimes swap out kale for spinach and also add white potatoes. My husband loves it and so does my toddler! Easy, delicious and nutritious! :)

Great little recipe.  I'm sure you could make tweaks here and there and find your perfect blend, also.  In fact, I had some meatballs from last night's dinner I could have easily dropped in, or a rind of cheese, or switch out the tomato for potato... endless variations are possible.  I made 1 or 2 changes after reading the comments:  afraid it will be too sweet?  

OK sure, I'll try the 1/2 each sweet potato/russet potato... Thoughts: the bites with the sweet potato were sweet, but I definitely do not think the taste of the soup would be too sweet with 100% sweet potato!  

OK sure, I'll try it in the Instant Pot.... Thoughts: 5 minutes were not enough with plain lentils (I didn't have the split red on hand).  Maybe all lentils are not alike.  Put it in for 10 minutes instead if you're like me, too lazy to soak.  Didn't mean to hijack this comment section about the lentils.  

One think I would edit for CLARITY is where you said "split red lentils (uncooked)" maybe you could switch that to "dried split red lentils." I had to read that twice.

One of the best soups I've ever made. Also, it's THE new crowd-pleaser soup in our family. Better make a lot so there's leftovers for everyone's lunch.

I love a creamy soup, but a creamy soup without the cream… now that’s what I call “skinny soup!” You won't miss any of the classic flavors in this Tuscan kale soup though, promise.

Skinny Tuscan Kale Soup

tsp refined coconut oil

tsp pink salt

tsp black pepper and garlic powder (or more to taste)

potatoes

carrots

onion

garlic (chopped

tsp sugar (optional)

tomato (chopped)

sage

thyme

oz vegetable stock (or stock of choice)

filtered water

cannellini beans (see directions)

olive oil (optional)

Chop potatoes and carrots.

Dice onion.

Add butter and olive oil to a medium saucepan over medium heat.

Add potatoes, carrots, and onion, salt and pepper cook for 3-4 minutes, stirring occasionally.

Chop tomato and add to pot.

Chop sage, pull thyme off stems and add to pot.

Grate or press garlic cloves in and stir.

Add broth and water.

Open beans.

Pour half of the beans in a bowl and smash them with a fork until creamy.

Add crushed beans and the rest of the whole beans to soup.

Chop kale coarsely and add to soup.

Stir.

Reduce heat.

Simmer for 20-30 min or until vegetables are tender.

With the back of your spoon smash a few potaotes to make broth creamier if you would like.

Top with a drizzle of olive oil.

Looking for a healthy vegan kale soup? Try this Tuscan Kale Soup Recipe made with roasted tomatoes, orzo, kale in a spicy broth. A must make with less than 250 calories a serving. 

Tuscan Kale Soup

onion, chopped

celery,

carrots, chopped

each: salt, dried oregano, dried basil

red pepper flakes (more if you

15 ounces. can fire-roasted tomatoes (or regular if you can’t find fire-roasted)

vegetable broth (I use

water

orzo pasta

lemon juice

Looking for a healthy vegan kale soup? Try this Tuscan Kale Soup Recipe made with roasted tomatoes, orzo, kale in a spicy broth. A must make with less than 250 calories a serving.

Tuscan Kale Soup step 1

Heat olive oil in a large soup pot over medium heat.

Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Cook for 10 minutes, stirring occasionally, until softened.

Tuscan Kale Soup step 2

Add the tomatoes with their juice, broth, water and orzo and bring to a boil. Reduce heat to medium and cook until orzo is tender, about 12 minutes.

Tuscan Kale Soup step 3

Stir in the kale until wilted, seasoning to taste if needed.

Tuscan Kale Soup step 4

Tuscan Kale Soup step 5

Had great flavor! I added garlic flavored roasted tomatoes and it tasted great.

Hi Alex!  This soup will be a go to soup for us!  Great flavor and a perfect weekend dinner and great leftovers for lunch.  Delish!!!! Thanks so much!

Added less red peppers flakes, a can of chickpeas and 1 medium potato plus for the meat lovers I cooked linguica  separately and they  added it to the soup. Perfect flavor, not too spicy. Served  with garlic bread My family loved it

This recipe was fantastic! I took the tip at the beginning and sauteed the veggies 15 min. Gave such a sweetness to the broth. 

The red pepper flakes add that something for a stand out soup. Plus anything to get me eating kale Haha hate the stuff but in this it was great. Perfrct crunch.

Great flavor combo.  I made this two nights ago, and we devoured the pot in one sitting.  I finally found a way to get my hubby to eat his greens :)

Never used Orzo before and we loved this soup. Perfect for all these rainy days we have been having.

Amazing recipe! Easy and really appreciate the tips to insure it comes out great the first time! A hit with my entire family!

This is the second time I’ve made this soup because my family loved it! This will be in regular rotation!

Delicious soup! I added one lg. minced garlic clove while sautéing the veggies and a Parmesan rind while simmering.

My kind of recipe: simple, quick, healthy and very tasty, thank you : )

Delicious!!  
I made this in my electric pressure cooker, and used brown rice.  SO so good!  Cooked on high for 18 minutes with a 10 minute natural release.  Perfect!  This recipe is an excellent example of why every kitchen needs a great go-to homemade veggie stock recipe. YUM, thanks for posting this keeper!

Hi Alex, I made this soup tonight and loved it!  I substituted orzo with GF chickpea shell pasta and used 365 vegetable broth from Whole Foods instead of water.  The lemon juice made a lot of difference!  This is my favorite kale soup recipe from now on.  Thank you for creating and sharing this wonderful dinner soup.

made this tonight! my sister said it's the best thing I've made, and I've cooked a lot over the pandemic! great recipe :) subbed orzo for ditalini pasta and fire-roasted tomatoes for a regular can of diced tomatoes. I added some homemade croutons as well to top it off! it. was. delicious. thanks!

I grow kale every summer and am always looking for new recipes to use it in. Plus, I have a vegetarian daughter, this recipe is amazing! Made it exactly like it said, and my whole family loved it!

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Tuscan Kale and Lentil Soup

Skinny Tuscan Kale Soup

Tuscan Kale Soup

Top 3 tuscan kale soup recipes from across the web

The most viewed tuscan kale soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Kale and Lentil Soup

Skinny Tuscan Kale Soup

Tuscan Kale Soup

The most viewed tuscan kale soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine