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
- 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.
- 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
