Heat your dutch oven (or large soup pot) over medium heat.
Add the Italian sausage, and break it up and brown (I like using a potato masher!). Once cooked, spoon it out into a bowl.
In the same pan in the leftover sausage drippings, cook the chopped bacon until crispy. Spoon onto paper towels to drain.
Remove all but 2 tablespoons bacon fat. Add the onions, scraping up the brown bits from the bottom of the pan. Cook until translucent, about 5 minutes.
Add the garlic, cook for 30 seconds until fragrant.
Pour in the chopped turnips and chicken stock. Bring to a simmer and cook for 20 minutes until the turnips are fork tender.
In your high speed blender, add the frozen cauliflower rice, soaked cashews, and ladle in 1 cup of the hot cooking liquid from the soup. Blend on high until completely pureed. Add back in to the soup. This will thicken it and make it creamy.
Pour back in the sausage and kale. Cook another 5 minutes until the kale is bright green and tender. Taste for salt + pepper. (Sometimes I'll even add back in some of the bacon renderings for more flavor if needed. Great fat macros for keto!)
Remove from the heat. Add back in the bacon just before serving so it stays crispy.
Serve warm, garnished with red pepper flakes if desired.
Leftovers will keep in an airtight container refrigerated for 5 days, or frozen for 6 months. Reheat in the microwave or on the stovetop until warm.