Brown the ground sausage in a dutch oven or large pot.
Remove the sausage and set aside in a paper towel-lined dish to drain. Reserve some of the rendered fat in the pot.
Sautee the vegetables in the rendered pork fat until soft.
Deglaze the pan with the broth and water.
Add the salt, pepper, cayenne pepper, sausage and potatoes to the pot.
Allow the soup to slow simmer for around 20 minutes.
Add the turnip greens to the pot and allow to simmer for an additional 20 minutes or longer.
Serve with warm & crusty cornbread.
