Zuppa Toscana Soup
1 lb turkey, chicken or pork Italian sausage
8 oz uncured bacon, sliced
1 medium yellow onion, diced
2 cloves garlic, minced
3 cups butternut squash, peeled, seeded, and diced into 1-inch cubes o2 2 russet potatoes peeled and ficed into 1-in cubes
4 cups low sodium chicken broth
1 cup canned coconut milk
1 bunch Tuscan kale, stems removed and leaves chopped
Salt and black pepper, to taste
Heat a large soup pot over medium heat and add the bacon. Cook the bacon until it becomes crispy, then use a slotted spoon to remove it from the pot and set it aside.
Remove the sausage from its casing and crumble it into the same pot with the bacon drippings. Cook the sausage, breaking it apart with a spoon as it browns, until it's no longer pink. This should take about 5-7 minutes.
Use a slotted spoon to remove the cooked sausage from the pot and set it aside.
Add the diced onions and minced garlic, sautéing until they become translucent, about 2-3 minutes. Next add the diced butternut squash to the pot with the onions and garlic. Stir to combine, and sauté for another 5 minutes, allowing the squash to slightly soften.
Pour the chicken broth into the pot and bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the butternut squash is tender.
Return the cooked sausage and bacon to the pot. Pour in the can of coconut milk and stir to combine. Simmer the soup for another 10 minutes to heat through and allow the flavors to meld.
Stir in the chopped Tuscan kale and cook until wilted, about 2-3 minutes. Season the soup with salt, and black pepper, to taste. Enjoy!