In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it apart with a spatula. Cook for about 5-7 minutes until it’s evenly browned and cooked through, then set aside.

In the same pot, add diced organic bacon and fry until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.

Add diced yellow onion to the pot, sprinkle in Italian seasoning and crushed red pepper, sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Pour in 4 cups of chicken bone broth and bring to a boil. Add diced yellow potatoes and cook until fork-tender, about 15 minutes.

Reduce heat to low and stir in the cooked sausage, most of the bacon, fresh kale, and coconut milk. Simmer for 5 minutes, adjust seasoning before serving.