1. In a skillet over medium heat, add olive oil and brown turkey sausage until no longer pink. 2. Add onion to pan and sauté until onions are translucent, about 5 minutes. 3. Add tomatoes, mushrooms, canellini beans, broth, water, macaroni, black pepper and red pepper, garlic powder, oregano and basil. Bring to a boil and cook until macaroni is cooked al-dente, about 8 minutes. 4. Add swiss chard and adjust seasoning to your taste. Allow chard to cook in soup for about 5 more minutes. 5. Enjoy soup with grated hot pepper jack cheese sprinkled on top and crusty french bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
