Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey sausage and cook for 5-7 minutes, breaking it into small pieces with a wooden spoon as it browns. Once the sausage is cooked through and lightly browned, add the diced onion and cook for another 3-4 minutes until it begins to soften. Stir in the minced garlic and cook for 1 minute until fragrant—this timing is crucial as garlic can burn quickly. I like to listen for a gentle sizzle when adding garlic; it tells you the pan is at the right temperature.

Add the dried basil, oregano, thyme, red pepper flakes, and smoked paprika to the pot with the cooked sausage and aromatics. Stir constantly for about 1-2 minutes to toast the spices and release their essential oils into the oil—this technique, called blooming, significantly deepens the flavor of dried herbs and makes them less dusty-tasting. You'll notice the kitchen smelling noticeably more aromatic, which is a good sign the spices are activating.

Add the thinly sliced potatoes to the pot and stir to coat them with the spiced oil. Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer for 15-20 minutes, until the potato slices are fork-tender and beginning to break down slightly. I find that breaking down a few potato pieces naturally thickens the soup and creates a creamier texture without needing any flour or cornstarch.

Once the potatoes are tender, stir in the salt and black pepper to taste. Add the roughly chopped kale, pushing it down into the hot broth so it wilts evenly. Simmer for 12-15 minutes until the kale is completely tender and has lost its raw texture. The kale will naturally soften and release some of its bitterness into the broth, adding depth to the overall flavor profile.