Tortellini Soup

I keep looking at the title and wondering if I spelled torellini correctly? Oh well, as long as it tastes good, right? This one is from mom's kitchen. I had to call her for it a few weeks ago and amazing had remembered most of the ingredients from memory. I had to strain the broth off a can of chicken and rice soup to get enough chicken broth though! Thanks for that idea mom!

1/2 lb italian sausage, browned & drained (I screwed up and used a pound)
8 oz sliced mushrooms
1 medium onion, diced
2 cloves of minced garlic
2 cups broccoli florets
2-3 diced carrots
2 cans chicken broth
1 can cream of mushroom soup
9 oz dry tortellini
1/2 tsp pepper
1/2 tsp basil
1/2 tsp thyme
2 quarts milk (don't use skim! Whole milk or half and half tastes best)
1/2 to 1 cup shredded cheese

Simmer vegetables and pasta in chicken broth until pasta is tender and vegetables are soft. (add a bit of water if necessary) Stir in milk & spices. Heat until hot. Stir in cheese. Continue to simmer over low heat until thick.

This is good as leftovers but don't freeze it!