Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the ground Italian sausage and sauté for 5 to 7 minutes until browned. Remove and set aside.

In the same pot, add another tablespoon of olive oil and diced onion. Cook for about 5 minutes until translucent, then add minced garlic and sauté for 1 to 2 minutes.

Pour in vegetable broth, diced carrots, sweet potatoes, smoked paprika, white beans, and half of the cooked sausage. Stir and bring to a gentle simmer.

Reduce heat to medium-low, cover, and simmer for about 15 minutes until sweet potatoes are tender.

Uncover and stir in coconut milk and kale. Cook for 1 to 2 minutes until kale wilts and the soup is creamy. Season with salt and pepper to taste.

Ladle into bowls and top with the remaining sausage. Garnish with pepitas or fried sage leaves if desired.