Name: Sweet Potato & Kale Soup with Pancetta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 ounces pancetta diced; 1 tablespoon unsalted butter; 1 sweet onion diced; 3 garlic cloves minced; ½ teaspoon salt; ½ teaspoon pepper; ¼ teaspoon ground sage; ¼ teaspoon freshly ground nutmeg; ½ cup chopped carrots; 3 cups chopped sweet potato about 1 inch in size; 5 cups reduced-sodium chicken stock; ⅓ cup cream half and half or coconut cream/milk; 2 cups chopped Tuscan kale; 3 tablespoons roasted salted pepitas for topping

This Sweet Potato Kale Soup with Pancetta is warm, creamy, and deeply satisfying.

It combines the earthy sweetness of roasted vegetables with aromatic spices, crispy pancetta, and crunchy pepitas for the ultimate cozy bowl.

Hearty yet wholesome, this one-pot wonder is perfect for chilly nights or anytime you crave a comforting meal that still feels nourishing.

Why You’ll Love This Recipe

Cozy and flavorful – Sweet potatoes and aromatic spices create a rich, fall-inspired flavor.

One-pot and simple – Minimal cleanup, maximum comfort.

Creamy without being heavy – A splash of cream or coconut milk adds smoothness without weighing it down.

Leafy greens for balance – Tuscan kale adds color, nutrients, and bite.

Crispy pancetta topping – Adds savory crunch that takes it over the top.

What You’ll Need (Ingredient Highlights)

Pancetta – Salt-cured pork that crisps beautifully and adds savory depth.

Sweet onion & garlic – Classic aromatics that create a fragrant flavor base.

Carrots & sweet potatoes – Naturally sweet root veggies that add creaminess and color.

Ground sage & nutmeg – Warm, earthy spices that pair perfectly with sweet potatoes.

Chicken stock – A rich, savory base that carries the soup’s flavor.

Half and half or coconut cream – A splash of creaminess to enrich the broth.

Tuscan kale – A hearty green that softens just enough when stirred in at the end.

Roasted salted pepitas – For a crunchy, nutty topping that contrasts the creamy soup.

Pro Tips Before You Start

Dice veggies evenly – Cut sweet potatoes into similar sizes so they cook uniformly.

Crisp the pancetta slowly – Start over low heat to render fat and avoid burning.

Add kale just before serving – It stays vibrant and tender without getting soggy.

Use full-fat coconut milk – If going dairy-free, it keeps the soup rich and silky.

Season gradually – Remember pancetta is salty—taste at the end before adding more salt.

How to Make Sweet Potato Kale Soup

Step 1: Crisp the Pancetta
In a large pot over medium-low heat, cook the pancetta until the fat renders and it becomes crispy—about 6 to 8 minutes.

Remove with a slotted spoon and transfer to a paper towel-lined plate.

Step 2: Sauté the Aromatics
To the same pot, add butter and stir in diced onion, garlic, salt, pepper, sage, and nutmeg.

Sauté for about 5 minutes until fragrant and soft.

Step 3: Add the Veggies
Stir in the chopped carrots and sweet potatoes.

Toss to coat in the aromatic mixture and cook for a minute to build flavor.

Step 4: Pour in Stock and Simmer
Add the chicken stock and bring everything to a boil.

Reduce the heat and simmer for 10 minutes uncovered, then cover and simmer for another 10–15 minutes until the sweet potatoes are fork-tender.

Step 5: Stir in the Cream
Add the half and half (or coconut cream) and stir well.

Taste and adjust seasoning with salt and pepper as needed.

Step 6: Add the Kale
A few minutes before serving, stir in chopped kale.

Let it wilt for 2–3 minutes, or simmer for up to 10 minutes if you prefer it more tender.

Step 7: Serve and Garnish
Ladle the soup into bowls and top with crispy pancetta and roasted pepitas for added crunch and flavor.

What to Serve It With

Toasted crusty bread – Perfect for dipping into the creamy broth.

Grilled cheese sandwich – Classic comfort food pairing.

Roasted brussels sprouts – A hearty side that matches the soup’s fall flavors.

Apple walnut salad – Light and fresh with sweet crunch to balance the soup.

Variations / Substitutions

Go vegetarian – Skip pancetta and use vegetable broth instead of chicken stock.

Add protein – Stir in shredded chicken or white beans for more heartiness.

Make it dairy-free – Use olive oil in place of butter and coconut cream instead of half and half.

Switch greens – Try baby spinach or chopped Swiss chard in place of kale.

Use squash – Butternut squash works beautifully in place of sweet potatoes.

Storage & Leftovers

Refrigerator – Store in an airtight container for up to 4 days.

Freezer – Freeze in individual portions for up to 2 months (leave out the cream and kale, then add fresh when reheating).

Reheating – Warm gently on the stovetop or in the microwave.

Add a splash of stock if it thickens too much.

Store toppings separately – Keep pancetta and pepitas in a separate container to stay crisp.

FAQs

Can I make this ahead of time?
Yes! It reheats beautifully and the flavors deepen by the next day.

Is this soup gluten-free?
Yes, as long as all your ingredients are certified gluten-free (especially the stock).

What kind of kale is best?
Tuscan kale (aka lacinato or dinosaur kale) is more tender and less bitter than curly kale.

Can I puree the soup?
Sure! You can blend it partially or fully for a creamier texture.

Can I use milk instead of cream?
Yes, but it will be lighter and less rich.

What can I use instead of pancetta?
Crispy bacon is a great substitute. For a vegetarian crunch, try roasted chickpeas.

Can I add grains?
Absolutely. Stir in cooked farro, rice, or quinoa for extra substance.

Final Thoughts

This Sweet Potato Kale Soup with Pancetta is everything I want in a bowl when I’m craving warmth, comfort, and just a little indulgence.

The creamy base, hearty vegetables, and crisp pancetta topping make every spoonful satisfying and flavorful.

It’s one of those meals that feels both nourishing and decadent—perfect for cozy nights or casual gatherings.