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Sausage Broccoli Chowder

By: Donald Roberts

"In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder."

Rate/Review | Read Reviews (13)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fresh mushrooms, sliced
2 tablespoons butter
2 cups broccoli florets
2 carrots, diced
2 (14.5 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
9 ounces cheese tortellini, cooked and drained
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
8 cups light cream
1/2 cup grated Romano cheese

Directions

In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.