Heat 1 tablespoon of the olive oil in a soup pot. Add the sausages and the turkey bacon to brown, turning occasionally. Remove the sausage when browned, and the bacon when cooked, which will take 5 to 10 minutes. Set the sausage and bacon aside to cool.
Heat the other tablespoon of olive oil in the pot on medium heat. Add the onions, cook for about 5 minutes. Add the carrots and cook for a few more minutes. Add the garlic to the pot and stir.
Pour the chicken broth into the pot and raise heat to bring to a boil. Add the macaroni, and reduce heat to simmer.
Simmer the broth and macaroni for about 10 minutes, then add the collard greens along with a pinch of salt and red pepper. Stir to combine.
As the greens simmer, slice the sausage in half lengthwise, then cut half circles about 1/2 inch thick. Break the bacon into bits.
After the greens have been cooking for about 10 minutes, stir in the sausage and beans. Cook for 5 minutes or so, until the macaroni is cooked to your liking and the greens are tender.
Scoop out servings of soup, and top with a bit of the bacon. Enjoy!