Heat the avocado oil in a large skillet over medium heat and add the chopped onion. Sauté, stirring occasionally, until the onion has softened, about 5-8 minutes.

Add in the minced garlic and the ground Italian sausage and use a spatula or a wooden spoon to break the sausage into smaller chunks while browning it. Brown the sausage until it is almost completely cooked through, but it is not necessary to cook it through just yet.

Transfer the onion and sausage mixture to the bottom of your crock pot, along with the potatoes, canned coconut milk, broth, salt, and Italian seasoning.

Give everything a big stir. Secure the lid on the crock pot and set it on High heat for 4 hours. After 2 hours, add in the chopped carrots (when there is 2 hours left of cooking) and stir well. Add the chopped zucchini when there is 30 minutes to 1 hour left of cooking, depending on how soft you like your zucchini. 1 hour will make it very soft, and 30 minutes will be slightly al dente.

At the end of cooking, stir in the chopped spinach until it has wilted.

Taste the soup for flavor and add salt and black pepper to your personal taste.

Serve soup in big bowls with a loaf of crusty bread, and enjoy! If you'd like, sprinkle grated parmesan cheese or cheddar cheese on top.