If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.
Nutitrion
Serving Size: 1 serving
Calories: 394 kcal
Carbohydrates: 35 g
Protein: 13 g
Fat: 24 g
Saturated Fat: 16 g
Cholesterol: 14 mg
Sodium: 765 mg
Sugar: 5 g
Reviews
jenna on 2026-02-05 (5 stars): this is amazingly delicious! my boyfriend said it is now one of his all time favorite meals, and it is one of mine as well! i added a little extra chicken broth because i cooked mine down a bit more than i meant to and it came out perfectly!
Paula on 2026-01-29 (5 stars): I love this. I add some carrot and celery to make it more hearty. I also use no added sugar chorizo as I love the spice!
Alice on 2026-01-09 (5 stars): This is a favorite in my house! I can't have pork and so I use Italian spiced chicken sausage and beef bacon and it turns out great!
