Italian Sausage and Bean Soup

Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly 5 to 7 minutes.

Stir carrots onion mushrooms 1/4 cup parsley and garlic into sausage. Cook and stir until onion is soft 7 to 10 minutes.

Pour water garbanzo beans with liquid beef bouillon cubes and sage into sausage mixture. Bring to a boil cover the pot reduce heat to low and simmer until carrots are tender about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.