Jenn Eats Goood

In a large pot, heat two tablespoons of oil over medium/high heat. Add all of the raw sausage, removing from casings if needed. Cook the sausage fully, about 10 minutes, then transfer to a bowl and set aside.
Leave the oil from the sausage in the pot and add in the chopped onion. Cook until translucent and beginning to brown, about 10-15 minutes, then add the garlic and cook for another few minutes.
Season the onion and garlic mixture with salt, black pepper, red pepper flakes and Italian seasoning. Mix around and cook for 2-3 minutes, until fragrant.
Add the cubed potatoes to the pot and mix into the onion and garlic mixture. Cover everything with four cups of chicken broth, then put the lid on the pot and bring to a boil.
Once the soup is boiling, remove the lid and set a timer for 20 minutes to fully cook the potatoes. Once the potatoes are tender, reduce heat to medium and add in the coconut milk, kale, and cooked sausage.
Give everything one more mix then simmer for 5-10 more minutes, until the kale leaves are wilted. Serve immediately with basil and red pepper or store in the refrigerator for up to four days or freezer for up to a month.