Directions:
- Stir fry the sausage in large skillet until no longer pink. Drain.
- In slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix.
- Cover and cook on low setting for 8 hours.
- Shortly before serving, remove and discard bay leaf from soup. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender.
- Sprinkle each serving bowl with cheese in the amount desired.
- Note: I usually buy Italian sausage links and extrude the content into the skillet directly, discarding the casing. For variety you can cut-up a parsnip as a substitute for the carrot, or as an addition to the recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523 Kcal (2190 kJ) | ||
| Calories from fat | 210.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 36% | |
|---|---|---|---|
| Cholesterol | 48.58mg | 16% | |
| Sodium | 1354.25mg | 56% | |
| Potassium | 859.61mg | 18% | |
| Total Carbs | 58.06g | 19% | |
| Sugars | 5.78g | 23% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 23.6g | 47% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 5.2mg | 29% | |
| Calcium | 199.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 79.44 Kcal (333 kJ) | ||
| Calories from fat | 32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 36% | |
|---|---|---|---|
| Cholesterol | 7.38mg | 16% | |
| Sodium | 205.7mg | 56% | |
| Potassium | 130.57mg | 18% | |
| Total Carbs | 8.82g | 19% | |
| Sugars | 0.88g | 23% | |
| Dietary Fiber | 0.49g | 13% | |
| Protein | 3.58g | 47% | |
| Vitamin C | 5mg | 55% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.8mg | 29% | |
| Calcium | 30.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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