Turkey Soup With Baked Provolone Rolls
- Ready In:
- 1hr 3mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 8 francisco french 3-inch rolls
- 1⁄4 cup olive oil
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped fresh rosemary
- 1⁄2 teaspoon red chili pepper flakes
- 2 1⁄2 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
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon coarse ground garlic salt
- 3 cups chopped cooked turkey
- 1 (9 ounce) package refrigerated cheese tortellini
directions
- Slice ½-inch off top of rolls.
- 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.
- Place roll shells on cookie sheet and bake in 375°F for 7 minutes.
- In a medium skillet, heat oil over medium heat.
- Add garlic, rosemary and chili flakes and sauté for 1 minute.
- Add torn bread tossing to coat with olive oil mixture.
- Sauté, stir and cook and cook for 2 minutes.
- Pour into bowl and cool slightly.
- Stir in 2 cups cheese.
- Stuff roll shells with mixture.
- Sprinkle on remaining cheese.
- Place on baking sheet and bake in 375°F oven for 7 minutes until cheese is melted.
- Tip: Rolls can be prepared day ahead and refrigerated. Remove from refrigerator one hour before baking.
- Turkey Soup- Spray a large pot with non-stick cooking spray.
- Add onion and sauté for 3 minutes.
- Add broth, tomatoes, vegetables, sage, pepper and garlic salt; bring to a boil.
- Reduce heat and cook for 5 minutes.
- Add turkey and tortellini, cook additional 10 minutes.
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