Zesty pizza soup with turkey, pepperoni, beans, tomatoes, pasta and Italian seasoning.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|rotelle (wagon wheel) pasta||1.5 lb.||7 1/2 cups|
|ground turkey||6.25 lb.|
|pepperoni||1 lb.||6 665/997 cups|
|Italian seasoning||0 333/1000 cups|
|diced tomatoes||4 lb.||7 cups|
|kidney beans||2.5 lb.||6 665/997 cups|
|1. Combine soup and water in large saucepot. Heat to a boil.
2. Add pasta. Reduce heat to low and simmer 8 minutes or until pasta is done.
3. Add turkey, pepperoni, Italian seasoning, tomatoes and kidney beans. Heat through. CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.
|CCP: Hold at 140°F. or higher. Portion using 8-oz. ladle (1 cup). Garnish with Parmesan cheese if desired. Serving Suggestion: Sprinkle with 1/2 oz. (2 Tbsp.) shredded mozzarella cheese at service. Variation: Ground beef may be substituted for ground turkey.|