Kale Soup Recipes

Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.

Don't wait for a wedding to make this delicious and comforting soup with kale, tiny pasta, and tender little beef meatballs.

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!

Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family.

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Beans, greens and chicken come together with tomatoes in a thick and creamy broth. This recipe, as with most chili recipes, doesn't need to be exact and can be altered to fit your taste or what you have on hand. The choice of greens is up to you - my first choice is kale, but you can use spinach, turnip greens, collards or a combination (my favorite)! If you use fresh greens, wash and chop them very fine before adding them to the slow cooker.

I made this recipe as a spin-off of Portuguese kale soup. I liked it so much! I like to serve this with freshly squeezed lemon juice or grated Parmesan cheese (but not both).

Vegan, paleo, and pegan-friendly vegetable soup made in an Instant Pot®!

Interesting vegan take on miso soup, chock-full of vegetables.

Since I've become a vegetarian, I've missed eating several items from popular restaurants. Here is my great attempt at tackling a popular Italian restaurant's zuppa toscana and turning it into a vegetarian's delight! It's also easy to make vegan.

Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!

This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.

This is a weekly regular in our house during the winter. Full of winter veggies, it's hearty and warm on those cold winter days. I use my pressure cooker and the entire meal takes just 30 minutes. I love to use different flavored gourmet sausages and add asparagus when it's in season.

Creamy-like vegan mushroom and kale soup recipe makes a great main dish.

This is my take on a Tuscan favorite.

A nutritious soup made from the seasonal vegetables in our CSA bag. When veggies are overly abundant we make them into soups and sauces so as to not waste any of these fresh and wonderful foods.

A delicious soup for vegan or non-vegans to enjoy.

This soup is full of Thai and Indian goodness. Lots of fiber and greens. It's great on a cold, fall evening. The key is to slowly add each ingredient and let each flavor develop before going on to the next addition. That will help distribute the flavors and ensure that the tofu has a nice taste.

A delicious, low-calorie, keto version of the traditional Portuguese soup! Just replace the potatoes with turnips and linguica with chorizo.

A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.

This ground turkey black bean soup recipe feeds a crowd and is replete with onion, celery, butternut squash, kale, white beans, and herbs.

The original recipe is from the Nov 2011 'Taste of Home' magazine and called Lentil-Tomato soup. I doubled the size and tweaked the seasonings. I recommend cornbread as a side. Great for cold winter days.

This is a very hearty and savory Portuguese sausage and kale soup that have been in my family for generations, it can take a bit of work but the final product is definitely worth it!