In a large soup pot over medium heat, cook the chopped bacon until it begins to crisp.

Add the Italian sausage to the pot and brown it, breaking up the meat as it cooks until no pink remains.

Stir in the diced onion and minced garlic and cook until the onion becomes translucent and fragrant.

Pour in the chicken broth and add the cauliflower florets. Bring the mixture to a simmer and let it cook until the cauliflower is tender.

Once the cauliflower is soft, stir in the heavy whipping cream and chopped kale.

Season with salt, black pepper, and red pepper flakes if using. Simmer just until the kale has wilted and everything is heated through.

Taste and adjust seasoning before serving hot.