Shredded ham, kale and pasta soup

Shredded ham, kale and pasta soup
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Use leftover Christmas ham (or shop-bought ham hock) to make this simple and comforting ham, kale and pasta soup recipe – perfect for warming you up on a wintry day.

Looking for more like this? Take a look at all our winter soup recipes.

Nutrition: per serving

Calories
445kcals
Fat
11.6g (4.7g saturated)
Protein
34.6g
Carbohydrates
50.4g (5.5g sugars)
Fibre
4.9g
Salt
2.5g
Calories
445kcals
Fat
11.6g (4.7g saturated)
Protein
34.6g
Carbohydrates
50.4g (5.5g sugars)
Fibre
4.9g
Salt
2.5g

Ingredients

  • 1 large onion
  • olive oil, for frying
  • 2 garlic cloves
  • 150g kale, roughly chopped
  • 1.5l good-quality fresh chicken stock
  • 250g short pasta (we like gemelli or cavatappi)
  • 200g shredded British ham or ham hock
  • Lemon juice
  • Gruyère cheese, to serve

Method

  1. Finely slice the onion and put in a deep saucepan set over a medium heat with a drizzle of olive oil. Fry, stirring often, for 10 minutes or so until soft, translucent  and beginning to turn golden. Crush in the garlic, then add the kale. Season, stir, then pour in the chicken stock. Bring to a simmer, then cook for 10 minutes.
  2. Meanwhile put the pasta in a large pan of salted water and bring to the boil. When the pasta is nearly cooked al dente, drain and transfer to the soup pan, along with the ham. Gently heat for 2-3 minutes.
  3. Squeeze in a little lemon juice, taste and season, then ladle into bowls. Top with plenty of grated gruyère cheese, then serve immediately.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Recipes with tinned beans

Smoked bacon, leek and butter bean chowder

Crusty bread is essential when tucking in to Debbie Major’s hearty chowder recipe made using...

Save recipe icon Save recipe icon Save recipe

Celeriac recipes

Celeriac, pancetta and hazelnut soup

A hearty winter soup recipe made with celeriac, pancetta and a crunchy hazelnut topping.

Save recipe icon Save recipe icon Save recipe

Alpine recipes

Antonio Carluccio’s zuppa di cavolo Valpellinese

Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup with melting fontina cheese – simply...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine