Beef & Kale Orzo Soup

This beef and kale orzo soup starts with ground beef, which browns into savory bits that add richness to every spoonful.

Then comes the kale, wilting down into tender ribbons that soak up the tomato broth. White beans add creaminess without any dairy, and the orzo? It turns this into the kind of soup that actually fills you up.

The Italian herbs bring everything together—basil, oregano, and a hint of garlic that makes it smell like something that’s been cooking all day, even though it hasn’t.

You can have this on the table in under 40 minutes, which feels almost unfair given how much it tastes like you put in real effort.

Why You’ll Love This Recipe

This soup hits that perfect sweet spot between healthy and satisfying.

You’re getting protein from the beef and beans, fiber and vitamins from the kale, and just enough pasta to make it feel substantial without being heavy.

It’s also incredibly flexible. Got spinach instead of kale? Use it.

Want to swap the orzo for ditalini or even broken spaghetti? Go for it. This recipe doesn’t demand perfection—it just works.

The leftovers are even better the next day, which makes it ideal for meal prep. Just keep in mind that the orzo will continue to absorb liquid as it sits, so you might want to add a splash of broth when reheating.

Ingredients

• 1 lb ground beef (85/15 or 90/10)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• ¾ cup orzo pasta
• 4 cups chopped kale, stems removed (about 1 small bunch)
• 1½ tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil
• Grated Parmesan cheese for serving (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Season with salt and pepper.

Add the diced onion to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.

Pour in the beef broth, diced tomatoes with their juices, basil, oregano, and red pepper flakes if using. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.

Add the white beans and orzo to the pot. Simmer for 8-10 minutes, stirring occasionally, until the orzo is almost tender.

Stir in the chopped kale and cook for another 3-5 minutes until the kale is wilted and tender, and the orzo is fully cooked.

Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.

Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side.

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