Sausage and Broccoli Skillet

Sausage And Broccoli Skillet Recipe

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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.


★★★★★ 1 vote

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)

How to Make Sausage and Broccoli Skillet


  1. COOK: sausage in medium skillet over medium-high heat until sausage is browned, stirring to separate meat.
  2. ADD: onion and garlic. Cook over medium heat until tender. pour off fat.
  3. 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.
  4. TOSS: with pasta. Sprinkle with remaining cheese. Serve with red pepper, if desired.
  5. 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)

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About Sausage and Broccoli Skillet

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

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