Leek and Kale Soup with Ravioli Dumplings

Looking for an easy and quick soup to make that is substantial as well, try this soup with store bought ravioli dumplings.

About the recipe

Combining leeks and kale in a soup came as an idea after I had bought these beautiful bunches of leeks and kale from the farmer’s market.


I wanted to make a soup with these two vegetables and I was trying to figure out how to get the soup to be more substantial. I considered adding barley, or legumes such as white beans, but then the idea to add ravioli came from my friend Iya.  

She said she had made ravioli soup a few times with veggies and chicken that both she and her husband liked a lot. I thought what a great idea. I used readymade spinach and ricotta ravioli in my soup but you can use any type of ravioli you prefer. This soup is filling as it is delicious 😋!


Leek and Kale Soup with Ravioli Dumplings
makes 4-5 servings


  • 1 bunch of leeks – about 3 stalks. Tough greens removed and white and light green parts finely cut.
  • 1 bunch kale – about 5-6 cups kale leaves finely chopped
  • 2 cups finely cut carrots
  • 1 potato peeled and cut into small pieces
  • 1-2 stalks celery finely chopped
  • Ravioli of your choice – about 15 or more
  • 6 cups vegetable broth or water
  • 6 cloves garlic finely chopped
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp fresh oregano leaves finely chopped or thyme or fresh basil or a combination of all herbs!
  • Salt and pepper
  • Red chili flakes (optional)


  • In a large pot heat 1 tbsp butter and 2 tbsp olive oil and sauté garlic and leeks until tender.
  • Add the carrots, potato, celery, salt and pepper, chili flakes if using and all the broth.  Cover and cook until the veggies become tender about 10-15 minutes.
  • Once the veggies are cooked all tender, add the cut kale leaves and ravioli and cook until kale is wilted and ravioli is warmed through, about 5 minutes.
  •  Soup is ready.  Serve soup warm with some Parmesan cheese or with garnish of herbs.


When it comes to grown-up greens, kale is deserving of its superfood epithet. It absolutely smashes its competitors in terms of lutein, a potent antioxidant shown to protect eyesight, and leads the way with respect to beta-carotene and vitamin C.

As a member of the Brassica family along with broccoli and Brussels sprouts, kale also brings sulforaphane to the table, a phytonutrient shown to have cancer-fighting properties. Steaming or sautéing kale will mellow this all-star’s bitter flavor.”
From Healthy Eating. The 10 best leafy greens from shape.com

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