I made this for dinner tonight and it is soooo delicious.  I am on day 9 of my Whole 30/Paleo adventure and I am feeling great.  This soup is one that I will definitely make again and again this fall!
Ingredients 
2 Tablespoons olive oil
2 medium cloves garlic, finely chopped
1 large yellow onion, finely chopped
1 teaspoon kosher salt
¾ teaspoon whole fennel seeds
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
¾ pound uncooked Hot Italian Chicken Sausage (or Pork), crumbled
3 medium carrots, peeled and cut into ⅛" rounds
1 medium stalk celery, cut into ⅛" half-moons
8 cups chicken broth or stock
1 dried bay leaf
1 head Lacinato Kale, stems removed, cleaned and cut into bite sized pieces
1 13.5-ounce can full fat coconut milk

Directions
1. Heat a large soup pot over medium heat. Once hot, add oil then chopped garlic, onion and spices (salt, fennel, black pepper, red pepper). Cook 8 to 10 minutes, stirring occasionally, until onions are soft and spices are fragrant.
2. Add crumbled sausage and use a wooden spoon or spatula to break up even further into bite sized pieces. Cook 4 to 5 minutes, stirring occasionally, until most of the pink is gone.
3. Add carrots and celery. Saute 2 to 3 minutes.
4. Next, add broth and bay leaf. Raise heat to high and bring to a boil.
5. Once boiling, add kale, cover and immediately lower heat to a simmer. Continue cooking for 8 to 10 minutes or until kale is softened.
6. Remove from heat and discard bay leaf (if you can find it hehe). Slowly stir in coconut milk until fully dissolved. Serve warm and Enjoy!