Sausage Broccoli Chowder Recipe

Sausage Broccoli Chowder Recipe

  • 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
  1. 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.
  2. 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.
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