Heat a large Dutch oven or pot over medium heat. Add the chopped bacon and cook, stirring occasionally until crisp. Remove with a slotted spoon and set aside.

Drain half the bacon grease. Add the Italian Sausage to the pot, brown the meat, breaking it up. Once cooked, add the onion, carrot, celery, garlic, and Italian seasoning. Sauté for 4-5 minutes until vegetables soften.

Add the chicken stock and cubed turnips. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

Remove the lid, stir, and check if turnips are tender. If not, cook a few more minutes. Stir in spinach, one cup at a time, until wilted. Stir the bacon back into the soup, add salt and pepper to taste, and serve immediately.