Brown the sausage

• Heat a pan and add the Italian sausage (or ground beef or turkey).
• Let it brown, breaking it up as it cooks.

Add the aromatics

• Add the onion and garlic to the browned meat.
• Cook until softened and fragrant.

Add the vegetables and seasoning

• Stir in the chayote and sun-dried tomatoes.
• Season with Italian seasoning, garlic powder, onion powder, chilli flakes, salt and pepper.
• Mix well.

Simmer the soup

• Pour in the bone broth and bring to a simmer.
• Add the almond milk and stir.

Add the kale and parmesan

• Bring down to a simmer and add the kale.
• Cook until the kale is tender.
• Finish with fresh grated parmesan and serve.