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Sausage Broccoli Chowder

 Sausage Broccoli Chowder
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.
12-16 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound Johnsonville® Mild Ground 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

Directions

  • 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,

2 of 2

Sausage Broccoli Chowder (continued)

Directions (continued)

  • tortellini, pepper, basil and thyme; heat through. Stir in cream and
  • cheese; heat through. Yield: 12-16 servings (4 quarts).
Nutritional Facts: 1 serving (1 cup) equals 298 calories, 20 g fat (12 g saturated fat), 82 mg cholesterol, 546 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.