Sausage Broccoli Chowder

Photo by Lisa P.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from allrecipes.com

Ingredients

  • 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

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.

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