1. Brown sausage in large skillet. 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.
2. Cover; cook on low setting for 7 to 9 hours.
3. Remove and discard bay leaf. Gently stir in zucchini. Cover; cook on low setting for an additional 30 minutes or until zucchini is tender.
4. To serve, ladle soup into bowls; sprinkle with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 92 (67%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 24.6mg||8 %|
|Sodium 252.5mg||9 %|
|Potassium 189.1mg||5 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.8g|
|Protein 5.2g||7 %|
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: 137
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.