Over medium heat saute diced, carrots, celery, onions and garlic in olive oil until the veggies are slightly softened and translusent. Deglaze the pan with dry vermouth and chicken stock.
Add in your Calabrian Chiles, Marinara, Italian seasoning, mushrooms and kale. simmer for about 15 minute stirring occasionally. Once mushrooms are tender add heavy cream, grated parmesan, cooked italian sausage, black olives and cherry tomatoes.
Continue simmering, add salt and pepper as needed.Just before serving add riced cauliflower and cooked shrimp, continue to cook until warm. Garnish with fresh basil, grated parmesan, aged balsamic vinegar and crushed red chili flakes.