Sausage Broccoli 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.

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

Taken from www.tasteofhome.com/recipes/sausage-broccoli-chowder/ (may not work)