In a large soup pot or dutch oven heat 1 tablespoon of oil and the raw sausage (if you are using). Cook this, stirring, until brown, about 5 minutes, then remove from the pan and reserve for later. If you are using leftover meat skip this step and just add the onion. Add the onion and saute until translucent, about 3 minutes. Add the garlic and stir for another minute.

Add the stock and the water and use your wooden spoon to scrape all the brown bits off the bottom of the pan. Bring this mixture to a boil and then add the turnips. Simmer for 10 minutes.

Add the kale and the meat (either the sausage you browned earlier or whatever leftover meat you may be using). Simmer for 5 minutes. Turn off the heat and add the cream, stir and season with salt and pepper as needed. If desired top with some parmesan cheese before serving .