Sausage Broccoli Chowder Recipe

5 4 4
Sausage Broccoli Chowder Recipe
Sausage Broccoli Chowder Recipe photo by Taste of Home
Publisher Photo

Sausage Broccoli Chowder Recipe

Read Reviews
5 4 4
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 2 cups broccoli florets
  • 2 to 3 carrots, diced
  • 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 light cream
  • 1/2 cup grated Romano cheese

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

Nutritional Facts

1 cup: 298 calories, 20g fat (12g saturated fat), 82mg cholesterol, 546mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 11g protein.

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 2 cups broccoli florets
  • 2 to 3 carrots, diced
  • 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 light cream
  • 1/2 cup grated Romano cheese
  1. 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. Yield: 12-16 servings (4 quarts).
Originally published as Sausage Broccoli Chowder in Country October/November 1993, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Broccoli Chowder

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
chippey User ID: 8022647 10683
Reviewed Oct. 19, 2014

"I did like other suggested using half the milk....very yummy"

MY REVIEW
13256jene User ID: 5895718 39035
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
tagyourit4 User ID: 5489460 10674
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
janie430 User ID: 2391070 7647
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!!"

Loading Image