Heat a drizzle of olive oil in a medium pot or pan on MEDIUM. Split open the casing of the Italian sausage and break up the meat with a spoon. Cook until browned. Add the minced garlic and diced onion. Cook for 1 minute.
Peel the potato and cut into cubes.
Pour the chicken stock into the pan with the sausage and bring to a boil over HIGH heat. Season with salt, pepper, and chili flakes. Add the potatoes. Boil them until fork tender, about 10–20 minutes.
Once the potatoes are tender, reduce the heat and add the diced cabbage. Slice the smoked sausage and add to the soup. Pour in the coconut cream and let the soup cook for 5 minutes on MED-HIGH heat.