To make the Italian sausage, brown the ground pork in a medium pan over medium heat. Drain, return to pan, add spices and mix well. Set aside.

In a dutch oven or large pot, add diced onions and saute in 1 tbsp of remaining pork grease for 3-4 minutes.

Add garlic and combine until fragrant.

Add broth, potatoes and Italian sausage and bring to a boil until potatoes are fork tender.

Meanwhile, cook bacon and chop into pieces. Cook sausage links according to package instructions and thinly slice.

When potatoes are cooked through, remove 1 cup of soup broth and add it to a small bowl with the arrowroot starch. Mix broth and arrowroot starch until smooth and add back to soup. (If you skip this step and add the arrowroot starch directly to the soup, it will clump and will not thicken your soup.)

Add the sausage links, coconut milk and salt and pepper to taste.

Add bacon and kale just before serving.