This Creamy Parmesan Kale Soup is like a warm hug in a bowl. It’s hearty, velvety, and packed with flavor—perfect for chilly nights or when you just need something comforting.
The earthy kale pairs perfectly with the rich Parmesan, and the creaminess is next level.
Plus, it’s a great way to sneak in some greens for the kiddos (they’ll barely notice!). This recipe has been a hit in my house for years, and I’m so excited to share it with you.
Let’s get cooking!
What You’ll Need
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 large bunch of kale, stems removed, leaves chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 medium potato, peeled and diced (for extra creaminess)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- For Serving:
- Extra Parmesan cheese
- Crusty bread or croutons
Pro Tips
- Massage the kale: Before chopping, give the kale a quick massage with a drizzle of olive oil to soften it up and mellow its flavor.
- Blend or not?: For a smoother soup, blend it with an immersion blender. For a more rustic vibe, leave it chunky.
- Make it kid-friendly: If your kids are skeptical of kale, blend the soup until silky smooth—it hides the greens like magic!
- Cheese matters: Use freshly grated Parmesan for the best flavor. Pre-shredded cheese doesn’t melt as well.
- Don’t skip the nutmeg: It adds a subtle warmth that ties everything together.
Tools You’ll Need
- Cutting board
- Chef’s knife
- Large pot
- Wooden spoon
- Immersion blender (optional)
- Ladle
Substitutions and Variations
- Kale Swap: Use spinach, Swiss chard, or even broccoli if you’re out of kale.
- Dairy-Free: Replace the cream with coconut milk and skip the Parmesan or use a plant-based version.
- Add Protein: Stir in shredded chicken, crumbled sausage, or white beans for a heartier meal.
Make-Ahead Tips
This soup is even better the next day! Make it ahead and store it in the fridge for up to 3 days. Just reheat gently on the stove and add a splash of broth if it’s too thick.
How to Make Creamy Parmesan Kale Soup
1. Sauté the onion and garlic
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Add the potato, broth, and seasonings
Stir in the diced potato, broth, dried thyme, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potato is tender.
3. Add the kale
Stir in the chopped kale and cook for another 5-7 minutes until the kale is tender.
4. Blend and add cream and Parmesan
Use an immersion blender to blend the soup to your desired consistency (smooth or chunky). Stir in the heavy cream and grated Parmesan until melted and creamy. Taste and adjust seasoning if needed.
5. Serve and enjoy!
Ladle the soup into bowls, top with extra Parmesan, and serve with crusty bread or croutons.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed. This soup doesn’t freeze well due to the cream, but it’s so good, you probably won’t have much left anyway!
Conclusion
There you have it—Creamy Parmesan Kale Soup that’s cozy, delicious, and perfect for the whole family. It’s easy enough for a weeknight dinner but impressive enough for guests. I can’t wait for you to try it! When you do, leave a comment below and let me know how it turned out or if you tried any fun variations. Happy cooking! 🥣💛