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, f...
