One-Pot Italian Vegetable Soup
with Kale, Israeli Couscous & Garlic Bread
- Wheat
- Soy
- Milk
No matter the weather, it’s tough not to crave a big bowl of soup (i.e. the culinary equivalent of a bear hug). Enter this hearty, soul-warming veggie rendition. It’s chock-full of goodness—that’s to say carrots, onion, crushed tomatoes, a bevy of Italian herbs and spices, chewy couscous, and tender kale. And because no good brothy bowl is complete without something delicious for dunking, we’re also throwing in a side of toasty, buttery garlic bread. Soup’s on!
Ingredients
1 unit
Yellow Onion
6 ounce
Carrots
1 clove
Garlic
4 ounce
Kale
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
3 unit
Veggie Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion. Trim, peel, and cut carrots into ¼-inch-thick rounds. Peel and mince or grate garlic. Remove and discard any large stems from kale.
• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 4-6 minutes.
• Stir Italian Seasoning and garlic into pot with veggies. Cook until fragrant, 30 seconds. • Add crushed tomatoes, stock concentrates, 3 cups water (6 cups for 4 servings), and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook until carrots are just softened, 5-7 minutes.
• Once carrots are just softened, stir in couscous and kale. Cook until couscous is tender and kale is wilted, 8-10 minutes. Taste and season generously with salt and pepper.
• While soup cooks, halve baguette lengthwise. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic powder (all for 4) and season with salt and pepper. • Toast baguette halves, then spread cut sides with garlic butter. Halve each piece on a diagonal.
• Divide soup between bowls. Sprinkle with Parmesan and a pinch of chili flakes to taste. Serve with garlic bread on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Italian seasoning blend gives the broth real depth, and the chili flakes add a welcome kick — a few found it a touch too spicy, so add them gradually 🌶️. Some felt the tomato flavor dominated; reducing the water slightly or adding an extra stock concentrate helps build a richer, more balanced broth.
- Ease of prep: This is a genuinely easy one-pot meal that comes together quickly, making it a great weeknight option with minimal cleanup.
- Suggestions: Add the kale later in the cooking process so it stays tender rather than tough, and give the carrots extra time — several reviewers found they needed longer than stated to soften fully. Swapping kale for spinach is a popular move for those who find kale too bitter or chewy.
- Leftovers: This soup keeps and reheats beautifully, with several reviewers noting it tastes even better the next day — many got three or more servings from a two-person batch 🍲.
- Protein: Adding chicken sausage, rotisserie chicken, ground beef, or a can of white beans or chickpeas makes the soup heartier and more filling for bigger appetites.
Reviews from our home cooks
I don't normally like soup, but this was really good (and not really runny or anything)! I'm very new to cooking, and I liked that this recipe only called for one pot that you keep adding stuff to. No cooking things separately and then combining them or anything like that. Really good flavor, too.
Superb. Fresh vegetables: the carrots were crisp and sweet and delicious. The kale was chopped to size for tossing into the soup and no stems to remove. Flavorful soup. I would be happy to have it offered again.
Very good. We had some sweet potatoes on hand we wanted to add since we needed to use them. We also subbed couscous for rice and cooked a batch of rice in our rice cooker to go with the soup. I do suggest adding a little bit of sugar, like half a teaspoon, to the recipe to help break down the tomatoes better and sweeten the flavor, since kale is bitter and tomato acidic. And also add more cheese since the garlic bread needs to be well coated in cheese, and have enough to garnish on the soup.
Generous portion and variety of veggie. The soup also goes well with minced meat like beef. The "Garlic bread" was surprisingly easy to make with just garlic powder and butter
We cooked this recipe with ground beef, and it was delicious! My husband is not a big fan of kale, and even he enjoyed this soup!!
Always love a one-pot meal & it was delicious too! It also made enough for us to each have 2 meals each. Yay!
This is so tasty! I did modify it because I don't like kale so I threw in my own greens. But it's really very good. Especially if you dip the garlic bread into the soup. I will be ordering this one again if it comes up.
This was good. A nice, hearty soup. The kale seemed like it was starting to go bad, though. I got 3 servings out of it!
Good, solid vegetable soup. Not a lot of knife work. Easy to put together.
We had high hopes for this one, as an Italian Garden Veggie Soup sounds comforting no matter the weather. Overall, it was an easy dish to make and "felt" healthy with the kale, carrots, tomatoes, onions, and couscous. However, we also felt like overall the soup still tasted bland. Not sure what was different exactly, but we much preferred the One-Pot Chickpea, Kale, and Tomato Soup over this one. However, the buttery garlic bread was great to dip it into!
