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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Tuscan Kale Soup

    Published: Feb 1, 2022 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    bowl of tuscan kale soup in front of pot of soup
    Jump to:
    • How to Make Tuscan Kale Soup 
    • Helpful Tips for Making Tuscan Kale Soup 
    • Variations to Tuscan Kale Soup 
    • Tuscan Kale Soup FAQs
    • More Italian Recipes
    • Recipe
    • Comments

    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 

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    How to Make Tuscan Kale Soup 

    how to make tuscan kale soup collage
    1. Heat oil in a stockpot over medium heat.
    2. Add onion, celery, carrots, and garlic, and cook until softened. 
    3. Stir in the spices and cook for 1–2 minutes. 
    4. Add in the broth, beans, and tomatoes. 
    5. Bring the mixture to a boil, and then reduce heat to simmer. 
    6. 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 

    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!

    In this recipe once you've de-veined the kale, chop it into bite size pieces. 

    Variations to Tuscan Kale Soup 

    pot of tuscan kale soup with black ladle next to bowl of soup with silver spoon and croutons

    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

    two stacked bowls with tuscan kale soup and spoon in top bowl

    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

    And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!

    Recipe

    Tuscan Kale Soup

    Whip up a batch of delicious Tuscan Kale Soup with orzo! This soup is loaded with nutrient-rich vegetables, savory broth, and orzo pasta.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Course: Soup
    Cuisine: American, Italian
    Keyword: Delicious Everyday, tuscan kale soup, vegan kale soup, White Bean Kale Soup
    Servings: 6 servings
    Calories: 226kcal
    Author: Oh My Veggies

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 226kcalCarbohydrates: 41gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1463mgPotassium: 788mgFiber: 8gSugar: 8gVitamin A: 6305IUVitamin C: 37mgCalcium: 123mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « The Ultimate List of Raw Vegan Recipes
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    Delicious Everyday, Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews DE, kale, vegetable stock, white kidney beans

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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