Serves: 12
Total Calories: 1,099
In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain set aside. In the same skillet, sauté 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.
© Copyright Reiman Publications, 1993-1997
This Sausage Broccoli Chowder recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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