In a large pot, heat over medium-high heat and add the Italian sausage and bacon. Cook for about 5–7 minutes, breaking the sausage into smaller pieces until both are browned and no longer pink.

Add the chopped onion and minced garlic to the pot, stirring frequently for another 3–4 minutes until the onions become translucent and the garlic is fragrant.

Carefully drain any excess fat from the pot to keep the soup from becoming overly greasy.

Incorporate the cauliflower, chicken broth, and crushed red pepper flakes into the pot. Stir gently to combine, then bring to a simmer.

Allow the soup to simmer for about 15 minutes, or until the cauliflower becomes tender.

Once the cauliflower is tender, reduce the heat to low and stir in the heavy cream.

Add in the fresh kale or baby spinach, stirring briefly to wilt the greens.

Remove the pot from the heat and serve the soup hot, optionally garnished with freshly grated Parmesan cheese.