1lb Ground Italian Sausage
1/2c Bacon Crumbles
1 small Onion
1tsp Minced Garlic
3–4 small Turnips
1–2 Russet Potatoes
64oz Beef Broth
1c Heavy Cream
1tso Dried Oregano
In a large pot that is over medium heat, brown Italian sausage, bacon, onions, and garlic.
Once sausage is cooked, drain excess oil. There shouldn’t be too much.
Place turnips, parsnips, and leeks in the pot.
Pour beef stock into the pot, along with heavy cream.
Stir in salt, pepper, and oregano.
Bring pot to a simmer for about 20-25 minutes, or until vegetables are tender.
Add kale to the pot about 10 minutes before serving.
Garnish each serving with parmesan or cheese of choice.