Turkey Soup With Baked Provolone Rolls

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 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. 1

   Slice ½-inch off top of rolls.

2. 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. 3

   Place roll shells on cookie sheet and bake in 375°F for 7 minutes.

4. 4

   In a medium skillet, heat oil over medium heat.

5. 5

   Add garlic, rosemary and chili flakes and sauté for 1 minute.

6. 6

   Add torn bread tossing to coat with olive oil mixture.

7. 7

   Sauté, stir and cook and cook for 2 minutes.

8. 8

   Pour into bowl and cool slightly.

9. 9

   Stir in 2 cups cheese.

10. 10

    Stuff roll shells with mixture.

11. 11

    Sprinkle on remaining cheese.

12. 12

    Place on baking sheet and bake in 375°F oven for 7 minutes until cheese is melted.

13. 13

    Tip: Rolls can be prepared day ahead and refrigerated. Remove from refrigerator one hour before baking.

14. 14

    Turkey Soup- Spray a large pot with non-stick cooking spray.

15. 15

    Add onion and sauté for 3 minutes.

16. 16

    Add broth, tomatoes, vegetables, sage, pepper and garlic salt; bring to a boil.

17. 17

    Reduce heat and cook for 5 minutes.

18. 18

    Add turkey and tortellini, cook additional 10 minutes.