Try this Easy Italian Sausage Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionPrep Time: 15 minutes (Ready in 7 hours 45 minutes) In large skillet, brown sausage; drain. In 3 1/2 to 4-quart slow cooker, combine cooked sausage and all remaining ingredients except zucchini and cheese; stir gently to mix. Cover; cook on low setting for 7 to 9 hours. Remove bay leaf. Gently stir in zucchini. Cover; cook an additional 30 minutes or until zucchini is tender. To serve, ladle soup into bowls; sprinkle with cheese. 7 (1 1/2-cup) servings NOTES : Copyright 1998 The Pillsbury Company Recipe by: Pillsbury Posted to recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 10 | ||
Calories from Fat: 6 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.9mg | 1 % | |
Sodium 33.9mg | 1 % | |
Potassium 5.4mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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