Time 30m Yield 12-16 servings (4 quarts). Number Of Ingredients 15 Steps:
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.
Number Of Ingredients 15 Steps:
In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain set aside. In the same skillet, sauté 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.© Copyright Reiman Publications, 1993-1997
Time 40m Yield 12 servings (about 3 quarts). Number Of Ingredients 11 Steps:
In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add remaining ingredients; cook 5-10 minutes longer or until heated through.
Time 30m Yield 12 Number Of Ingredients 15 Steps:
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.
Number Of Ingredients 12 Steps:
Fry the sausage and drain. Add both onions, broccoli, and garlic. Cook till all tender. Add corn, and white pepper let cook for 5-6 mins till warm. Stir in soup and milk. Heat over medium heat really slow (don’t boil). When heated through, stir in cheese, butter and hot sauce. Continue to slowly stir until cheese is incorporated in. May put in crock pot on warm to hold over for dinner, or for reheating. Can be doubled easily for a crowd. Good with a nice crusty toasted bread with garlic and butter on it.
Time 50m Yield 6 Number Of Ingredients 15 Steps:
Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot. Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes. Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat. Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.
