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Ingredients Recipe Quantity (EP) Cost Total Cost Volume Weight Count APC/Unit Yield % EPC/Unit

This document provides a recipe for Zuppa Toscana soup that serves 2 people. It lists the ingredients and their costs to make the soup. The total cost to make the soup is $8.22. The recipe instructions involve cooking Italian sausage with red pepper flakes, then cooking bacon and onions in the same pot. Chicken broth and potatoes are added and boiled until the potatoes are tender. Heavy cream, cooked sausage, and spinach are then mixed in before serving.

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Ryanne
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83 views2 pages

Ingredients Recipe Quantity (EP) Cost Total Cost Volume Weight Count APC/Unit Yield % EPC/Unit

This document provides a recipe for Zuppa Toscana soup that serves 2 people. It lists the ingredients and their costs to make the soup. The total cost to make the soup is $8.22. The recipe instructions involve cooking Italian sausage with red pepper flakes, then cooking bacon and onions in the same pot. Chicken broth and potatoes are added and boiled until the potatoes are tender. Heavy cream, cooked sausage, and spinach are then mixed in before serving.

Uploaded by

Ryanne
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Recipe: Zuppa Toscana

Number of Portions: 2 servings


Portion Size: 7 oz
Cost per portion: $4.11
Ingredients Recipe Quantity (EP) Cost Total Cost
Yield
Volume Weight Count APC/Unit % EPC/Unit
Sausage 1 lb $2.25/lb 80% $2.81/lb $2.81
Crushed red pepper 0.63 oz $0.72/oz 100% $0.72/oz $0.45
Bacon slices 0.22 lbs $3.00/lb 32% $9.38/lb $2.06
Onion, large 0.75 lbs $0.19/lb 88% $0.22/lb $0.17
Garlic, minced 0.5 oz $0.83/oz 100% $0.83/oz $0.42
Chicken Broth 14 fl oz $0.06/fl oz 100% $0.06/fl oz $0.84

Potatoes, sliced 2.5 lbs $0.22/lb 81% $0.27/lb $0.68

Heavy cream 0.06 gal $4.56/h gal 100% 4.56/h gal $0.27

Spinach 0.13 lbs $3.56/lb 88% $4.05/lb $0.53

Total Cost: $8.22


http://allrecipes.com/recipe/143069/super-delicious-zuppa-toscana/

RECIPE:
1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat
until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch
oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5
minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a
boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce
the heat to medium and stir in the heavy cream and the cooked sausage; heat through.
Mix the spinach into the soup just before serving.

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