Name: Sausage Broccoli Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 pound bulk Italian sausage -; 1 medium onion, chopped -; 8 ounces fresh mushrooms, sliced -; 2 tablespoons butter -; 3 garlic cloves, minced -; 2 cups fresh broccoli florets -; 2 to 3 medium carrots, finely chopped -; 2 cans (14-1/2 ounces each) chicken broth -; 1 can (10-3/4 ounces) 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 -; 2 quarts half-and-half cream -; 1/2 cup grated Romano cheese -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sausage Broccoli Chowder

1. 1 pound bulk Italian sausage -

2. 1 medium onion, chopped -

3. 8 ounces fresh mushrooms, sliced -

4. 2 tablespoons butter -

5. 3 garlic cloves, minced -

6. 2 cups fresh broccoli florets -

7. 2 to 3 medium carrots, finely chopped -

8. 2 cans (14-1/2 ounces each) chicken broth -

9. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

10. 9 ounces cheese tortellini, cooked and drained -

11. 1/2 teaspoon pepper -

12. 1/2 teaspoon dried basil -

13. 1/2 teaspoon dried thyme -

14. 2 quarts half-and-half cream -

15. 1/2 cup grated Romano cheese -

How to cook deliciously - Sausage Broccoli Chowder

1. Stage

Crumble sausage into a large skillet. Cook over medium heat until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Set aside.

2. Stage

In a Dutch oven, cook broccoli and carrots in chicken broth until tender. Stir in sausage and mushroom mixture. Add the soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and cheese; heat through.