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Add the olive oil to a large dutch oven over medium heat until it's hot and rippling. Stir in the diced onion and cook, letting it soften and sweat for 2-3 minutes. Add the minced garlic and cook for another minute, until fragrant.
Add the Italian sausage and cook to break it up until no pink remains, about 4 minutes. Stir in the Italian seasoning.
Pour the chicken broth into the soup with the diced potatoes (or cauliflower), salt and red pepper flakes. Bring the soup to a boil over medium high heat then reduce the heat to medium low and simmer for 10 minutes.
Stir in the chopped kale and coconut cream to combine and cook, stirring occasionally, until the cream is combined and the kale is wilted, about 2 minutes.
Use a tapioca starch slurry to thicken the sauce if desired. Remove a few tablespoons of the soup broth to a small bowl and add 1 tablespoon of tapioca starch and mix well until all lumps are gone. Place mixture back into the soup and boil for 1-2 minutes, until smooth and thickened.
Taste and add additional salt and red pepper flakes to taste