Turkey Soup With Baked Provolone Rolls |
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Prep Time: 30 Minutes Cook Time: 33 Minutes |
Ready In: 63 Minutes Servings: 12 |
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A great way to make the holidays special for family and friends! 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:
1. Slice 1/2-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.
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