In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 pound of ground Italian sausage, breaking it apart with a wooden spoon. Cook for 5–7 minutes until browned and cooked through, stirring occasionally. Remove the sausage from the pot and set it aside, leaving the oil behind.

In the same pot, add 1 chopped onion and sauté for about 5 minutes until translucent. Incorporate 3 minced garlic cloves, cooking for an additional minute until aromatic.

Pour in 6 cups of vegetable broth and stir in 1 teaspoon of sage, 2 diced carrots, 2 peeled and cubed sweet potatoes, and 1 teaspoon of smoked paprika. Add 1 can of drained white beans and half of the browned sausage. Increase the heat to bring to a gentle simmer.

Once simmering, reduce the heat to medium-low and cover the pot. Allow to cook for about 15 minutes, until sweet potatoes are fork-tender.

Remove the lid and stir in 1 can of coconut milk and 2 cups of chopped kale. Cook for another 1-2 minutes until the kale is vibrant and wilted. Discard the sage leaves.

Taste and season with salt and pepper according to preference. Ladle into bowls, garnishing each with the remaining sausage. Optional toppings include pepitas or crispy fried sage leaves.