Hale and Hearty

Hale and Hearty Soups, a beloved New York City lunch staple, is back in business—now led by the charismatic Chef Marty Levin, who purchased the company after the pandemic. A graduate of the Culinary Institute of America (CIA), Chef Marty brings years of hospitality experience and has worked across a range of food businesses in New York City and upstate New York, including alongside famed pizza maker Andrew Bellucci. With deep experience in food—and soups in particular—he says buying Hale and Hearty was a no-brainer.

Based in East Williamsburg, Hale and Hearty operates out of its 22,000+ square-foot facility at 276 Stagg Street, where all of its soup varieties are produced. Chef Marty was able to retain most of the team from the company’s previous iteration, including longtime Chef Ruperto Hernandez, who has been with Hale and Hearty for 28 years. Today, the company employs around 50 people and expects that number to grow as it rebuilds its retail presence. Its first licensed retail location since the pandemic is now open at 180 7th Avenue in Chelsea, serving soups, salads, and sandwiches.

Hale and Hearty soups are 100% natural and free of nitrates and fish stock. Testing has shown they contain less sodium than canned soup, and they’ve also been certified halal. The top seller is Chicken Noodle Soup, followed by New England Clam Chowder. Other favorites include Matzo Ball Soup, Turkey Chili, Spinach Broccoli, and Chicken Sausage Jambalaya (Chef Marty’s personal favorite), alongside a wide range of plant-based and vegan options.

Hale and Hearty is sold nationally in 16 oz and 32 oz containers in supermarkets, as well as in foodservice pouch bags through distributors. In addition to the Chelsea shop, the company has also opened a window at its East Williamsburg facility, offering soups, fresh pastas, and sliders. A Howard Beach native, Chef Marty has made a career out of feeding hungry New Yorkers—and his love for the city is what keeps him building the business here.