SAUSAGE BROCCOLI CHOWDER

Sausage Broccoli Chowder image

Number Of Ingredients 15

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1 pound bulk Italian sausage
1 medium onion, chopped
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
2 cups broccoli florets
2 to 3 carrots, diced
2 (14 1/2-ounce) cans chicken broth
1 (10 3/4-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
2 quarts light half and half
1/2 cup grated Romano cheese

Steps:

In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain set aside. In the same skillet, sauté 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves