Heat a dutch oven or soup pot on medium high heat. Add the ground Italian sausage and cook until no longer pink, breaking it up into chunks as it cooks. Meanwhile, chop the onion into small pieces and either finely mince the garlic, or press it through a garlic press.
Remove the sausage from the pot, set aside, and then drain out the grease. Return the pot to the heat and fry the bacon until crisp *see note 1. Remove the bacon and set it aside, then fry the onion until translucent, adding the garlic at the end to cook for 1 minute, until fragrant. Peel the turnips and chop them into 1" cubes while the onion is cooking.
Add the chicken stock, pepper and cubed turnips to the onions, bring to a boil, reduce to a simmer and cook until the turnips are fork tender, about 10 minutes. Remove the ribs from the kale and rip into bite sized pieces *see note 2.
Pour in the warmed cream, cooked Italian sausage and prepared kale, then crumble the bacon over top *see note 3. Give the Keto Zuppa Toscana a stir and allow it to cook for a couple more minutes, until the kale has slightly wilted.
If you would like a thicker soup, sprinkle the xanthan gum over top and stir until thick. Give your Keto Zuppa Toscana a taste, adjust the salt *see note 7, and then serve hot with freshly grated parmesan cheese.