Slice bacon crosswise into small lardons (1/2 inch). Fry until crispy. Drain bacon. Set aside
In separate pot that you will be making soup in, add olive oil.
Add in chopped onions: sauté for two minutes stirring so onions don't brown, just soften.
Add garlic. Saute, until almost golden, about one minute.
If sausage is in links, remove and crumble into hot pan. Cook, stirring with wooden spoon until sausage is cooked through.
Add broth to sausage. Add bacon back in.
Add red pepper flakes.
Add turnips and cook for about 30 minutes until turnips feel soft.
In meantime, remove ribs from kale and chop. Add to soup for about twenty minutes. You don't want the kale to get mushy. It should still hold some body.
Add in heavy cream, season with salt and pepper.
Serve with Pecorino Romano.