Orzo Kale Soup has become a go-to comfort meal this season.
It’s been prepared three times this week.
There’s something magical about the way the tiny orzo pasta and hearty kale come together in that flavorful broth.
Dishes that feel both cozy and healthy are wonderful.
This recipe is versatile too. Four different variations have already been tried depending on what’s in the fridge.
The secret ingredient takes it from good to absolutely crave-worthy.
Ingredients
- Olive oil
- Onion
- Celery
- Carrots
- Garlic cloves
- Crushed red pepper flakes
- Vegetable stock or Chicken stock
- White beans
- Orzo
- Bay leaf
- Rosemary
- Kale
- Lemon (for juice)
- Salt
- Pepper
- Parmesan cheese (optional)
Recommended Tools
Having the right kitchen tools on hand makes preparing this Orzo Kale Soup so much easier and more enjoyable. These essential items will help you chop veggies, simmer your soup and create this comforting dish with minimal fuss and maximum flavor.
- Large Soup Pot:
A spacious pot gives you plenty of room to sauté vegetables and simmer all ingredients without overflow.
- Chef’s Knife:
Essential for dicing onions, slicing celery and carrots, and chopping kale with efficiency.
- Wooden Spoon:
Perfect for stirring the soup regularly to prevent the orzo from sticking to the bottom of the pot.
- Measuring Cups:
Helps you add the exact amount of orzo, stock and other ingredients for consistent results.
- Cutting Board:
Provides a sturdy surface for prepping all your vegetables before they go into the pot.
- Can Opener:
Necessary for opening those cans of white beans that add heartiness and protein to your soup.
Instructions
Let’s get this delicious Orzo Kale Soup bubbling on your stove!
First, grab a large pot and heat 2 tablespoons of olive oil over medium-high heat. Toss in your diced medium onion, sliced celery stalk, and sliced carrots. Sauté these veggies until they’re nice and soft – this usually takes about 3-5 minutes. Your kitchen will already start smelling amazing!
Now, add 5 minced garlic cloves and ½ teaspoon of crushed red pepper flakes. Cook for another 2 minutes, stirring occasionally – don’t let that garlic burn or you’ll miss out on all that flavor!
Time to build your soup base! Pour in 8 cups of vegetable or chicken stock (your choice!), then add 2 cans of rinsed and drained white beans, 1 cup of uncooked orzo, a bay leaf, and that fragrant sprig of fresh rosemary.
Bring everything to a gentle simmer, then reduce the heat and let it cook for 8-10 minutes until the orzo is perfectly al dente. Remember to stir occasionally to prevent the orzo from sticking to the bottom – nobody wants a clumpy soup disaster!
When the orzo is just right, toss in 2-3 cups of stemmed and chopped kale. Let it cook for just 2 minutes until it wilts down but still keeps that gorgeous green color.
Finish your masterpiece with a squeeze of fresh lemon juice and salt and pepper to taste. The lemon really brightens everything up, so don’t skip it!
Want to take it up a notch? Sprinkle some grated Parmesan on top when serving. Your taste buds will thank you!
Pro Tips
Make this soup in advance but add the orzo separately – cook and store it on the side, then combine with the soup base just before serving to prevent the pasta from absorbing too much liquid and becoming mushy.
Substitutions & Variations
This versatile soup welcomes creative adaptations that can transform the flavor profile while maintaining its hearty essence.
- Mediterranean Twist: Substitute feta cheese for Parmesan, add kalamata olives and use spinach instead of kale for a Greek-inspired version.
- Protein-Packed Option: Add Italian sausage or shredded rotisserie chicken along with the beans for a more substantial meal.
- Gluten-Free Adaptation: Replace orzo with quinoa or rice and extend cooking time to 15-20 minutes until the grain is tender.
- Seasonal Vegetable Variation: Swap kale for swiss chard, collard greens or spinach depending on seasonal availability and preference.
- Creamy Version: Stir in 1/2 cup heavy cream or coconut milk at the end for a richer texture and finish with fresh dill instead of lemon.
- Spicy Upgrade: Double the red pepper flakes and add a tablespoon of harissa paste when sautéing the vegetables for a warming kick.
Leftovers & Storage Tips
While homemade soup is delightful fresh from the pot, I’ve found this Orzo Kale Soup actually improves with time as the flavors meld together overnight.
Store leftovers in airtight containers for up to 4 days in your fridge.
Just remember—the orzo will continue absorbing liquid, so you’ll likely need to add a splash of broth when reheating.
Don’t freeze it with the pasta already mixed in!
Tonight’s Comfort Meal
Orzo Kale Soup
A hearty vegetable soup with orzo pasta, white beans, and nutritious kale in a flavorful broth.
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 celery stalk, sliced
- 2 carrots, sliced
- 5 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 8 cups vegetable or chicken stock
- 2 (15-ounce) cans white beans, rinsed and drained
- 1 cup uncooked orzo
- 1 bay leaf
- 1 sprig fresh rosemary
- 2-3 cups kale, stemmed and chopped
- Fresh lemon juice, to taste
- Salt and pepper, to taste
- Heat olive oil in a large pot over medium-high heat.
- Sauté onion, celery, and carrots until softened (3-5 min).
- Add garlic and crushed red pepper flakes; cook 2 min.
- Stir in stock, beans, orzo, bay leaf, rosemary, and herbs.
- Bring to simmer, reduce heat, cook 8–10 min until orzo is al dente.
- Add kale and cook 2 min until wilted.
- Season with lemon juice, salt, and pepper.
