Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Add 1 pound of spicy Italian sausage, breaking it into small crumbles. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and no longer pink.

Without draining the fat, add 1 diced medium yellow onion and 2 chopped celery stalks to the pot. Sauté these ingredients for approximately 5 minutes until the onions become translucent and fragrant.

Next, add 3 minced garlic cloves and cook for an additional minute.

Then, add 1 chopped medium green cabbage, 4 cups of chicken bone broth, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and ½ teaspoon of red pepper flakes. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for about 15-20 minutes.

Once the cabbage is tender, uncover the pot and stir in 1 can of full-fat coconut milk.

Allow the soup to simmer uncovered for an extra 5 minutes, then taste and adjust the seasoning as desired.

Ladle the soup into bowls, and garnish each serving with a sprinkle of fresh parsley.