Ingredients
1 pound bulk Italian sausage1 medium onion, chopped8 ounces fresh mushrooms, sliced2 tablespoons butter3 garlic cloves, minced2 cups fresh broccoli florets2 to 3 medium carrots, finely chopped2 cans (14-1/2 ounces each) chicken broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted9 ounces cheese tortellini, cooked and drained1/2 teaspoon pepper1/2 teaspoon dried basil1/2 teaspoon dried thyme2 quarts half-and-half cream1/2 cup grated Romano cheese
Preparation
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.
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.
