Author: David Thuis

I made this the other night and have been asked by numerous people to share the recipe.  So here it is:

Ingredients

• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 ounces fresh mushrooms, sliced
• 2 tablespoons butter
• 2 cups broccoli florets
• 2 carrots, diced
• 2 (14.5 ounce) cans chicken broth
• 1 (10.75 ounce) can 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
• 8 cups light cream
• 1/2 cup grated Romano cheese

Directions

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.

Wish this was mine but recipe “borrowed” from allrecipes.com