Now-or-Later Spicy Sausage Soup

Cook sausage onion and garlic in a large Dutch oven over medium-high heat stirring to break up lumps until sausage is browned 5 to 10 minutes. Drain grease.

Add broth and Italian seasoning; bring to a boil. Reduce heat and stir in Swiss chard; cook until chard is just wilted about 10 minutes. Stir in tomato; cook until softened about 5 minutes.