In a large soup pot over medium-high heat, heat the olive oil until glistening.
Add the chicken, onions, garlic and Italian seasoning and fennel seeds to the pot and and cook, stirring until the meat is browned and onions are soft and translucent, about 5 minutes. Drain off any excessive fat.
Add the chicken stock, crushed tomatoes and tomato paste. Stir until tomato paste is fully incorporated. Bring to a boil, season with salt then simmer for 15 minutes.
Add the kale, cauliflower, zucchini and heavy cream. Simmer for 10 minutes until the cauliflower is tender.
Serve with parmesan cheese, fresh basil and red pepper flakes if desired.