Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tbsp (30 mL) ricotta and 1 tsp (5 mL) each remaining basil and parsley.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 420
% Daily Value
Total Fat 18g
28%
Saturated Fat 9g
45%
Cholesterol 60mg
20%
Sodium 1010mg
42%
Total Carbohydrate 45mg
15%
Dietary Fiber 4g
16%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time
Not Available
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 420
% Daily Value
Total Fat 18g
28%
Saturated Fat 9g
45%
Cholesterol 60mg
20%
Sodium 1010mg
42%
Total Carbohydrate 45mg
15%
Dietary Fiber 4g
16%
Protein 20g
40%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
Profit Per Serving
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
| × | = |
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Instructions |
| 1 | Prepare soup with water as directed. |
| 2 | Sauté beef, garlic, Italian seasoning, salt and pepper in oil for 5 to 8 minutes or until beef is cooked through. |
| 3 | . Stir beef and noodles into soup; bring to simmer. Cook for 3 to 5 minutes or until heated through. Stir in 1/4 cup (60 mL) each basil and parsley. |
