Sausage Broccoli Chowder

Total Time

Prep/Total Time: 30 min.


12-16 servings (4 quarts)

Updated: Oct. 20, 2022
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.


  • 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


  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.

Nutrition Facts

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