Whole 30 Zuppa Toscana

Ingredients

• 4 slices bacon
• 1 pound Italian sausage
• ½ teaspoon crushed red pepper flakes
• 4 medium yellow potatoes, diced into bite sized pieces
• 1 medium onion, diced
• 2 tablespoons garlic, minced
• 4 cups chicken stock
• 1 (13 ounce) can coconut milk
• Salt and pepper to taste

Directions

1. In a Dutch oven, cook bacon and set aside.
2. Brown the sausage in the bacon fat, breaking it up as it cooks, and set aside.
3. Stir onions, garlic, and red pepper flakes into the bacon fat and cook until onions are translucent.
4. Pour chicken broth into the Dutch oven with the onions and garlic and bring to a boil over high heat.
5. Add the potatoes and boil until fork tender, about 10-20 minutes.
6. Reduce heat to medium and stir in the coconut milk and sausage.
7. Heat through. Add bacon just before serving. Add salt and pepper to taste.