Heat 2 tablespoons of avocado oil in a Dutch oven over medium-high heat. Add 1 pound of spicy Italian sausage and break it apart. Cook for 5-7 minutes until browned.

Add 1 diced yellow onion and 1 cup of chopped celery to the Dutch oven. Sauté for about 5 minutes until onion is translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Add 4 cups of chopped green cabbage, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Pour in 4 cups of chicken bone broth and bring to a boil. Cover and simmer for 15-20 minutes.

Remove the lid and stir in 1 can (13.5 ounces) of full-fat coconut milk. Let it simmer uncovered for 5 minutes until creamy.

Ladle the soup into bowls, garnishing with fresh parsley.