Step 1

In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.

Step 2

Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tbsp. of the bacon grease.

Step 3

Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.

Step 4

Add the chicken broth. Bring to a boil.

Step 5

Add the cauliflower and kale; lower the heat to medium and cook about 15-20 minutes, or until the vegetables are tender.

Step 6

Add the reserved bacon and sausage to the pot.

Step 7

Stir in the cream. Heat through.

Step 8

Serve hot.