Whole30 Zuppa Toscana (Dairy Free)

Cook Bacon: Cook 8 bacon strips until crispy. Reserve 2-3 tablespoons of bacon grease. Set aside bacon for later.
Cook Meat: Bring dutch oven to medium-high heat and swirl with 1 tablespoon extra virgin olive oil to coat the bottom. Add 1 pound Italian sausage and 1 pound chorizo. Break apart and fully cook. Remove and place on a plate. Set aside.
Cook Veggies: In the same dutch oven, add the reserved bacon grease and bring to medium-high heat. Scrape any bits off of the bottom of the pan. Add 3-4 tablespoons garlic and cook until aromatic, about 1 minute, moving around constantly. Add in onions, celery, carrots, and potatoes. Sauté for 3-5 minutes. Stir in 1 tablespoon tapioca flour and then add Italian sausage and chorizo back in.
Add Broth: Slowly add in 32 ounces chicken broth, 15 ounces full fat coconut milk, 1 ½ teaspoons fresh lemon juice and 1 teaspoon kosher salt. Stir to combine. Let simmer a few minutes, until potatoes are tender. Taste and adjust seasoning, as desired.
Kale + Bacon: Add in chopped kale and stir to combine. Crumble or cut bacon up into bite-sized pieces and add in at the last minute before serving.
Serve: Garnish with fresh oregano (or basil) and sprinkle in some crushed red pepper, if desired.