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Sausage Broccoli Chowder Recipe
Sausage Broccoli Chowder Recipe photo by Taste of Home

Sausage Broccoli Chowder Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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. Yield: 12-16 servings (4 quarts).
Originally published as Sausage Broccoli Chowder in Country October/November 1993, p49

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.

Reviews for Sausage Broccoli Chowder

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 23, 2011

This is an awsome soup. I have been making it for years and every time I make it for company somebody askes me for the recipe. However I do not use all half and half. I use one quart of whole milk and one quart of half and half because it gets to be a bit much. Cook it up, you'll love it. Chicago.

MY REVIEW
Reviewed Oct. 5, 2010

Fantastic! For my family, I doubled the sausage and the tortellini....it was wonderful, one of the best recipes I've made in a long time :)

MY REVIEW
Reviewed Feb. 23, 2009

This soup is absolutely tasty. I followed the directions and found that maybe next time, I will decrease the half and half by 1/2 since I like a little thicker soup. Very good!!

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