Sausage Broccoli Chowder

This is a recipe that I got from my friend Jennifer. It really gets better after a few days in the fridge. To reheat, you may need to add more milk or cream to get the desired consistency.

1 lb bulk Italian pork sausage
1 medium onion, chopped
3 cloves garlic, minced
8 oz fresh mushrooms, sliced
2 Tbs butter or margarine
2c broccoli florets
2-3 carrots, dicied
2 cans (14.5 oz each) chicken broth
1 can condensed cream of mushroom soup
9 oz cheese tortellini, cooked & drained
1/2 tsp pepper
1/2 tsp basil
1/2 tsp thyme
2 qts cream
1/2 c grated parmesan cheese

Cook and crumble sausage until no longer pink. Remove to paper towels. In the same skillet, melt butter, saute onions, mushrooms and garlic until tender. Set aside. In a large, heavy stockpot, cook broccoli and carrots in broth until tender. Stir in sausage and mushroom mixture. Add soup, tortellini, and spices. Heat through. Stir in cream and cheese.

Reheat leftovers by adding cream or whole or 2% milk.