Pancetta Potato Kale Soup

There’s something magical about a soup that asks for so little yet gives so much. This pancetta, potato, and kale creation started as a “use what’s in the fridge” moment and quickly became the kind of winter comfort I want to make on repeat. Crisp, salty pancetta lays the foundation, rainbow potatoes bring their earthy sweetness, and kale melts down into silky ribbons—all simmered in a fragrant venison broth kissed with Italian herbs. Ladle it into a bowl, finish with an unapologetically generous mound of shaved Parmesan, and you’ve got a simple, wholesome, deeply satisfying meal that warms you from the inside out. It’s proof that cozy doesn’t have to be complicated.

And I must admit while crafting this stew, I felt a bit like Strega Nona, a loving Italian grandmother putting together the most delicious meal to generously feed all those in my life. After all, we all know that food IS my LOVE LANGUAGE.

Pancetta Potato Kale Soup

8 oz. raw, uncured pancetta
2 lbs. rainbow baby potatoes, finely chopped
2 cups kale, finely chopped
plenty of freshly ground pepper
32 oz. beef or venison broth (something rich)
2 tsp. dried Italian herbs
1 cup shaved Parmesan cheese, divided
additional kosher salt and pepper to taste

In a large pot or Dutch oven, brown the pancetta over medium-low heat.

Once the fat has rendered, add the chopped potatoes and pepper (evening out the saltiness of the pancetta). Thoroughly coat the potatoes with the pancetta fat and cook until just beginning to soft.

Add the chopped kale and cook down for 1-2 minutes.

Add the broth and bring to a boil for 3-5 minutes.

Reduce to a simmer and cook, simmering, half-covered with a lid, for about 35-40 minutes, until the potatoes are soft.

Remove from heat and sit to cool for several hours. Serve topped with spoonfuls of cheese. 

HOWEVER, I highly recommend serving soup the following day. One day in the fridge allows the flavors to truly develop and transform in the Strega Nona, “witchy” magic. ✨💫🌟✨

Be sure to serve with fresh, warm slices of homemade sourdough, slathered in butter.