Sausage And Broccoli Skillet Recipe

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Sausage and Broccoli Skillet

Linda Kroeck


This is another Campbells Soup Cookbook recipe but made without the soup. (Sorry Campbell's). I took Rachelle's advise from Pampered Chef and made a bechemel sauce instead. This recipe turned out very good. I especially love the taste of the fresh shredded parmesian cheese in it. If you have a small family, cut the recipe way down cause it makes a ton of food. I cut it down and there was still way too much.

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6 or more


25 Min


30 Min


1 1/2 lb
sweet italian sausage, casing removed
1/2 c
chopped onion
2 clove
minced garlic
1 can(s)
cream of broccoli soup
1/2 c
16 oz
frozen broccoli cuts
1/2 c
fresh shredded parmesan cheese
6 c
cooked corkscrew pasta (abt 5 cups uncooked)
crushed red pepper (optional)

Directions Step-By-Step

COOK: sausage in medium skillet over medium-high heat until sausage is browned, stirring to separate meat.
ADD: onion and garlic. Cook over medium heat until tender. pour off fat.
ADD: soup, milk, broccoli and 1/4 c. cheese. Heat to boil. Cover and cook over low heat 5 min. or until broccoli is tender, stirring occasionally.
TOSS: with pasta. Sprinkle with remaining cheese. Serve with red pepper, if desired.
TIP: this makes a hugh amount of food.
I used a bechemel instead of the soup because I couldn't find the soup anywhere.
I omitted the milk and I used fresh broccoli instead of frozen. Just need to simmer longer til broccoli gets tender.
I love the flavor of the fresh parmesan cheese in this dish.
I also reduced this recipe down and still had 3 days worth of leftovers. (I live alone)

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #sausage, #broccoli