Turkey Soup With Baked Provolone Rolls

Chef #1442037's Note:

A great way to make the holidays special for family and friends!

• Total Time: 1 hrs 3 mins
• Prep Time: 30 mins
• Cook Time: 33 mins

Ingredients:

Serves: 8

Yield: 8.0

• 8 francisco french 3-inch rolls
• ¼ cup olive oil
• 3 garlic cloves , finely chopped
• 2 tablespoons chopped fresh rosemary
• ½ teaspoon red chili pepper flakes
• 2 ½ cups provolone cheese , divided
• 1 small onion , chopped
• 8 cups turkey or 8 cups chicken broth
• 1 (15 ounce) can chopped tomatoes
• 1 (1 lb) package frozen vegetables
• ½ teaspoon sage
• ½ teaspoon ground black pepper
• ½ teaspoon coarse ground garlic salt
• 3 cups chopped cooked turkey
• 1 (9 ounce) package refrigerated cheese tortellini

Directions:

1. Slice ½-inch off top of rolls.
2. Tear out most of the soft bread interior leaving the crusty part of the rolls. Tear the soft bread and tops into 1-inch pieces.
3. Place roll shells on cookie sheet and bake in 375°F for 7 minutes.
4. In a medium skillet, heat oil over medium heat.
5. Add garlic, rosemary and chili flakes and sauté for 1 minute.
6. Add torn bread tossing to coat with olive oil mixture.
7. Sauté, stir and cook and cook for 2 minutes.
8. Pour into bowl and cool slightly.
9. Stir in 2 cups cheese.
10. Stuff roll shells with mixture.
11. Sprinkle on remaining cheese.
12. Place on baking sheet and bake in 375°F oven for 7 minutes until cheese is melted.
13. Tip: Rolls can be prepared day ahead and refrigerated. Remove from refrigerator one hour before baking.
14. Turkey Soup- Spray a large pot with non-stick cooking spray.
15. Add onion and sauté for 3 minutes.
16. Add broth, tomatoes, vegetables, sage, pepper and garlic salt; bring to a boil.
17. Reduce heat and cook for 5 minutes.
18. Add turkey and tortellini, cook additional 10 minutes.