1. In a large Dutch oven or stockpot over medium-high heat, cook chopped bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.

2. Add ground Italian sausage to the pot and cook until browned, breaking it up with a spoon. Drain excess grease, leaving about 1 tablespoon in the pot.

3. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and red pepper flakes (if using), cooking for 1 more minute.

4. Pour in chicken broth, scraping up any browned bits from the bottom to deglaze the pot.

5. Bring broth to a simmer. Add cauliflower florets, reduce heat to medium-low, cover, and cook for 10–15 minutes until cauliflower is fork-tender.

6. Reduce heat to low. Stir in heavy whipping cream and chopped kale. Let simmer for 5 minutes until kale is wilted. Do not boil.

7. Stir most of the bacon back into the soup, reserving some for garnish. Season with salt and black pepper to taste.

8. Ladle soup into bowls, garnish with remaining bacon and optional grated Parmesan cheese.