Sausage Broccoli Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12-16 servings (4 quarts).
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.
Ingredients
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1 pound bulk Italian sausage
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1 medium onion, chopped
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8 ounces fresh mushrooms, sliced
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2 tablespoons butter
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3 garlic cloves, minced
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2 cups fresh broccoli florets
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2 to 3 medium carrots, finely chopped
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2 cans (14-1/2 ounces each) chicken broth
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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9 ounces cheese tortellini, cooked and drained
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1/2 teaspoon pepper
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1/2 teaspoon dried basil
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1/2 teaspoon dried thyme
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2 quarts half-and-half cream
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1/2 cup grated Romano cheese
Directions
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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.
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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.
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