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Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks with a wooden spoon.
Add onion to the pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, riced cauliflower, and Italian seasoning and cook about 3 minutes.
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in heavy cream, cream cheese, and parmesan until melted, about 3 minutes; season with salt and pepper to taste. Ladle the cauliflower beef cream cheese soup into bowls, garnish with more herbs if you like, and serve immediately.