SAUSAGE BROCCOLI CHOWDER

Sausage Broccoli Chowder image

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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 15

Previous Next

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

Steps:

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. , 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.

Nutrition Facts : Calories 298 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 11g protein.