Peel and dice the turnips. Chop the kale into bite-size pieces. Dice the onion. Mince the garlic. Slice the bacon into 1cm slices.
In a bowl, add the sausage ingredients and mix well with your hands.
In a large pot, cook the bacon rashes on medium heat until nice and crispy. Do not drain the excess oil. Transfer the bacon to the side.
In the same pot, add the sausage and cook until browned, 3-5 minutes. Set aside. Again, do not drain the leftover oil.
Add the chopped onion and garlic to the pot and cook for 3-4 minutes until tender. Add the chicken broth and turnips. Turn the heat to high and put to boil for about 5-7 minutes. The turnips will soften very quickly. Pierce with a fork to check from time to time.
Once the turnips are soft, turn the heat down, add the kale and cook until wilted, around a minute. Add the heavy cream, salt and stir. Add the cooked sausages to the pot and stir.
The soup is now done. If you think it's not salty enough, just add a bit more.
Serve and sprinkle the crispy bacon and parmesan over each serving bowl.