Sausage Broccoli Chowder

• 1 lb. bulk Italian sausage
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 oz. fresh mushrooms, sliced
• 2 Tbsp. butter or margarine
• 2 c. broccoli florets
• 2 to 3 carrots, diced
• 2 (14 1/2 oz.) cans chicken broth
• 1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
• 9 oz. cheese tortellini, cooked and drained
• 1/2 tsp. pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 qt. light cream
• 1/2 c. 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.
2. 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 to 16 servings (4 quarts).

italian sausage, onion, garlic, fresh mushrooms, butter, broccoli florets, carrots, chicken broth, condensed cream, cheese tortellini, pepper, basil, thyme, light cream, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112529 (may not work)