In a Dutch oven, combine beef, turkey, onion, carrot, celery, and garlic; cook until meat is brown and onion is tender, stirring to break up meat as it cooks. Drain off fat.
Stir broth, undrained tomatoes, dried sage, thyme, rosemary, salt, and pepper into meat mixture. Bring to boiling; stir in potatoes. Reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables are tender. If desired, garnish with sage leaves. Makes 12 servings.