Creamy Italian Kale Soup – My Italian Family’s Favorite Winter Kale Soup

Last updated on June 22nd, 2024

Are you in search of a hearty winter soup that is creamy and filling? Perhaps you are trying your best to eat more greens but are having trouble finding easy recipes to satisfy your busy schedule. 

Whatever your reason, this creamy Italian kale soup is for you! Italian kale soup comes together in under an hour and couldn’t be more healthy, using only vegetables and olive oil. 

The first time I served this creamy Italian kale soup to my kids I got the stink eye but once they tasted it, they actually admitted it was pretty good (the addition of an extra drizzle of olive oil and croutons certainly helped!). 

Make this creamy Italian kale soup as is and enjoy a healthy vegan soup or dress it up with the addition of a splash of cream. It’s perfect for both weeknight meals and also entertaining on the weekends! 

Don’t Miss: Our comprehensive list of Tuscan kale recipes.

Italian Kale Soup Pronunciation

Italian kale soup is vellutata al cavolo nero in Italian, pronounced vehl-loo-tah-tah ahl cah-voh-loh neh-roh.

Listen to the pronunciation of vellutata al cavolo nero here:

What Is Italian Kale Soup?  

A vellutata is a creamy soup, typically vegetable based that may or may not be vegan. A vellutata al cavolo nero, or Italian kale soup is made with potatoes and kale, which are flavored with lots of leeks. The whole soup is gently simmered until tender and pureed until smooth. 

This simple Italian kale soup can be dressed up with the addition of cream at the end, creating a more rich and elegant result, perfect for entertaining. 

Good To Know: Tuscans don’t typically add cream to their Tuscan kale soup but I find it’s the absolute best insurance that my kids will eat it!

Italian Kale Soup Ingredients

Leeks

Use two leeks. Clean them and remove the stalky green ends. It’s ok to use the green part that is tender. 

Olive Oil

Use ⅓ cup olive oil and if you can spare, extra virgin olive oil is best. If you don’t have olive oil, use another neutral olive oil such as canola oil or butter.

Tuscan Kale

You will need a lot of kale for this recipe, about 1.5 lbs raw Tuscan kale which amounts to around 10 cups or so. Just eyeball it. 

Potatoes

Use any kind of potatoes you like. If you prefer to keep the skin on, just be sure the potatoes are very clean.

Stock

Italian kale soup calls for 1 liter of vegetable stock, chicken stock, parmesan broth or water. 

Other Ingredients

• 1 teaspoon salt
• 1 teaspoon apple cider vinegar
• ⅓ cup cream, optional

Italian Kale Soup Instructions

Clean the Tuscan kale well and remove the leaves from the stalks.

Thinly slice the leeks and add them to a large pot with the ⅓ cup olive oil and salt. Cook over medium-low heat until tender, being careful not to burn them, about 10 minutes. A bit of gold color is fine but if you find the onions are browning quickly, turn the heat down.

Meanwhile, clean and peel the potatoes, if you like. If not, leave the skin on and chop them into a small dice, about ¼ inch wide. 

Add the potatoes to the cooked leeks and cook for another 10 minutes or so. 

Meanwhile, roughly chop the kale. Add it to the potatoes along with the broth of your choice and salt. If you are using water, you may need to add more salt. If you are using pre-prepared broth, reduce the salt to ½ teaspoon and taste for seasoning later on.

Let simmer, uncovered for 25 minutes. Add the apple cider vinegar and puree with an immersion blender. If you prefer to use a blender, allow the soup to cool down a bit before pureeing. 

If you are adding the cream, add it right before serving. Serve with croutons or crusty bread. 

Italian Kale Soup Substitutions

• If you prefer butter, substitute butter for the olive oil in equal parts.
• Leeks are really the best for this Italian kale soup but if you only have onion, that is fine too. Just be sure they cook gently long enough to tenderize them. 
• Use any kind of kale you like but I have found that Tuscan kale really works the best. 
• For richer flavor, add a clove or two of crushed garlic with the leaves and let the flavor infuse into the olive oil. Remove the cloves before adding the chopped potatoes. 

How To Serve Italian Kale Soup

Italian kale soup is served as primo or first course in Italy. These kinds of creamy soups are often finished with a drizzle of olive oil and either bread or croutons. 

Unless we are talking about the day after large festivities such as at Christmas, Italians usually won’t just eat a bowl of Italian kale soup as a meal. They will want something more substantial. 

Italians will eat some kind of meat course (maybe a small piece of grilled pork with potatoes or salad, or some chicken breast) following any soup. 

I make a whole meal out of Italian kale soup by adding crostini, cheese or other meat, such as charcuterie.

Notes and Tips For Making Italian Kale Soup

• Keep the skins on or off the potatoes, it’s up to you.
• Stay near the stove top when sauteing the leeks, they can burn easily!
• If you find the soup is too thick, just add a tiny bit of water to thin it out as you are pureeing it. 
• If you decide to use a blender to puree the soup, be sure to allow the soup to cool off slightly before adding to the blender

How To Store Italian Kale Soup

Italian kale soup can be stored in an airtight container in the refrigerator for up to four days. Be sure the soup has come down to room temperature before putting it in the refrigerator. 

Italian kale soup can also be frozen for up to three months in an airtight container. I like to make a double batch and freeze one for later. As a mom of four, cook once, eat twice is my motto! 

Looking for kale recipes? Check out:
Polenta with Cannellini Beans and Kale
Creamy Italian Kale Soup
Italian Kale Salad with Gorgonzola
Tuscan Kale Crostini
Italian Kale Pesto
Creamy Kale Pasta
Popular Tuscan Kale Recipes

More Italian Soups: If you love Italian soups, consider making:
Pappa al Pomodoro
Ribollita
Italian Minestrone
Creamy Italian Kale Soup
Italian Greens and Beans
Italian Lentil Soup