In a large dutch oven over medium heat, heat up the avocado oil until hot. Add the turkey italian sausage and scramble fry until cooked. Drain and set the meat aside.
Place the dutch oven back on the burner, there should be a little bit of grease left and add the onions, celery, and carrots. Saute for 3 minutes, or until onion is almost translucent.
Add the rest of the ingredients, stir together and bring to a boil over medium heat. Once it has started to boil, turn the heat to low and cover. Simmer for 40 minutes.
In this sausage and kale soup recipe I used turkey mild Italian sausage, this switch from traditional pork reduced the fat content and lowered the calories. That being said, it’s not always easy to find turkey Italian sausage so if you can only find pork, go for it.