Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the ground Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté until browned, approximately 5–7 minutes. Use a slotted spoon to transfer the sausage to a clean plate and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.

Pour in the vegetable broth and add the fresh sage leaves, sliced carrots, diced sweet potatoes, smoked paprika, and white beans. Stir in half of the browned sausage, ensuring all ingredients are evenly combined. Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for approximately 15 minutes, or until the sweet potatoes are fork-tender.

Once the sweet potatoes are tender, stir in the full-fat coconut milk and chopped fresh kale. Cook for 2–3 minutes, or until the kale begins to wilt and the soup is heated through. Remove and discard the sage leaves.

Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls, garnish with the reserved sausage and any desired toppings such as pepitas, microgreens, or fried sage leaves, and serve immediately.