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Kale and Leek Noodle Soup Recipe

I love making tasty and nutritious dishes at home; it's a much healthier (and more cost-effective!) solution than going out to eat.

Kale & Leek Noodle Soup

kale-with-leeks-noodle-soup

Kale and leeks are healthy veggies that are great sources of vitamins and nutrients. Here is a great recipe where these vegetables are paired with noodles in a delicious soup.

Kale/Leek Noodle Soup

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

one crock pot serves six people 8 oz bowl of soup

Ingredients For Soup

  • bunch curly kale, stripped off stems
  • 2 small sized leeks(cut up the whole leeks), small dices and seared in butter
  • 1 small thin pork chop, thrown in whole
  • 2 tbls margarine or butter, melted in pan
  • 1/4 box pasta/spagettini, broken in 2 inch peices
  • 2 small potatoes, dised small
  • small sprig dill, thrown in crock pot whole
  • 3 tops garlic scapes, thrown in whole
  • pinch salt/pepper/ hot red pepper flakes, to your taste
  • 16 ounces turkey broth, or chicken whatever you have
  • 32 ounces water, pour in

Directions

  1. Cut the leeks into a 1/4-inch pieces and strip leaves off of kale. Then rinse the leeks and kale in a full sink of water to get rid of all the dirt. These vegetables tend to be a bit gritty.
  2. Heat two tablespoons of margarin/butter in frying pan and sear the leeks, garlic scape heads, and pork chop. (Suzzycue was told to boil kale with a piece of pork so she did. She added butter because she liked it on spinach so thought why not on kale.)
  3. Add 16 ounces of turkey broth and 32 ounces of water to crockpot and turn on high.
  4. Cut the 2 small potatoes in a small dice so they will cook all the way through. The starch from the potaoes and the pasta will thicken the soup without using milk.
  5. Scrape the leeks and porkchop with the butter into the crockpot as well as adding all the ingredients except the pasta. Here Suzzycue added a pinch of hot red pepper flakes/salt/pepper and the dill sprig. Cover the crock pot and leave it on high for 25 minutes.
  6. Break the pasta and add it 10 minutes before the soup is done. The vegetables will still have a crunch and you can remove the dill sprig in one peice so no one will choke on it.

To Kale or Not to Kale?

Cabbage Rolls Make a Great Companion

This soup would be great as a side to any dish you are preparing for your family tonight, but if you are hard pressed for time serve it alongside Lazy Man's Best Cabbage Rolls, and you will be glad you did. This recipe is done from start to finish in one hour and ten minutes and is so simple your kids could put it together.

For those of you that would enjoy a fresh salad with this meal, Marinated Tomato & Basil Salad is also made with just a few ingredients. It takes only minutes to make, and it is best made the day before to meld the flavors together overnight. Making this salad ahead, the day before saves on time to make the soup.

Enjoy and share with your friends! You won't be disappointed.

Kale 101

Comments

Susan Britton (author) from Ontario, Canada on December 07, 2015:

Hi Michelle. that is the total cooking time, then add the pasta in the last ten minutes of the 25 minutes. You could put this together in your crockpot and leave it on low all day while you areat work. It would be great cooked this way also. Thanks for your input on my Kale and Leek Noodle soup:)

Michelle on December 07, 2015:

You sais high for 25 min hiw long for the rest of the cooking time!

Susan Britton (author) from Ontario, Canada on June 28, 2014:

Thank you ChitrangadaSharan . I appreciate you stopping in to comment. You have a great day my friend:)

Chitrangada Sharan from New Delhi, India on June 28, 2014:

This looks delicious and combination of ingredients is very interesting!

Thanks for sharing the details. Voted up and pinned!

Susan Britton (author) from Ontario, Canada on March 08, 2014:

Thank you @Susan It is really good. I love it!

Susan from India on March 07, 2014:

I love soups. Mouth watering recipe. Thanks for sharing.

Susan Britton (author) from Ontario, Canada on February 11, 2014:

You are welcome Vacation trip. Thank you for stopping in to comment.

Susan from India on February 10, 2014:

Wow... A perfect winter recipe. Thanks for sharing.

Susan Britton (author) from Ontario, Canada on January 10, 2014:

@DeborahNeyens I freeze everything even mushrooms. Blanch them in the microwave for 3 minutes then ziplock bag to cool off then freeze. Good to go in soups and caseroles.

Deborah Neyens from Iowa on January 10, 2014:

I never thought to freeze it. Great idea!

Susan Britton (author) from Ontario, Canada on January 09, 2014:

Way to go. Kale is so good for you. I cut it up and freeze it and use it in soups all winter. I love it. You will love the recipe. Thank you DeborahNeyens for commenting.

Deborah Neyens from Iowa on January 09, 2014:

I grew kale in my garden for the first time last year and it was so easy to grow. I definitely will grow it again so I'm pinning this recipe for future reference. Thanks!

Susan Britton (author) from Ontario, Canada on December 15, 2012:

vespawoolf Thank you for your comment. The recipes I write are quick and easy for the busy, working Parent to create, for a healthy meal to keep the family satisfied. I like quick,easy, done, delicious works for me.

Vespa Woolf from Peru, South America on December 14, 2012:

This sounds so simple yet satisfying! I love Kale and leeks. What a great idea to combine the two. Thanks!

Susan Britton (author) from Ontario, Canada on November 17, 2012:

Thanks Dirt Farmer for commenting to this hub. Kale is under rated. This is the first year I have ate it and I really enjoyed it in this soup. I also love adding it to potato soup as well.

Jill Spencer from United States on November 16, 2012:

Looks so healthy and delicious! Kale is really under-rated.

Susan Britton (author) from Ontario, Canada on September 18, 2012:

You betcha. Thank you GlimmerTwin Fan.

Claudia Mitchell on September 18, 2012:

This looks good for the upcoming cool weather. Yum!

Susan Britton (author) from Ontario, Canada on September 17, 2012:

Faith Reaper thankyou for being so strong and you are in my prayers. This soup is good for you and I love it with the hot red pepper flakes. The small sprig of dill and garlic scape heads in it really makes the taste pop. Thanks again for your comments.

Faith Reaper from southern USA on September 17, 2012:

Wow, Suzzy - this looks amazing and delicous. Unfortunately for me, right now, I cannot eat Kale, as it is loaded with Vitamin K (you know - its is good for you) as I am on a blood thinner for the the large blood clots in both my lungs. Anything with Vitamin K counteracts the blood thinner medicine, and then my INR levels will get too low, and then . . . well, I could be absent the body and present with Jesus, and that is fine with me! But until February when they do another CT Scan, I am going to make a big crock pot of this! Thanks for the recipe. Well done dear one. In His Love, Faith Reaper