Turkey Soup With Baked Provolone Rolls Recipe

Name: Turkey Soup With Baked Provolone Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
3
Tear the soft bread and tops into 1-inch pieces.
4
Place roll shells on cookie sheet and bake in 375F for 7 minutes.
5
In a medium skillet, heat oil over medium heat.
6
Add garlic, rosemary and chili flakes and saute for 1 minute.
7
Add torn bread tossing to coat with olive oil mixture.
8
Saute, stir and cook and cook for 2 minutes.
9
Pour into bowl and cool slightly.
10
Stir in 2 cups cheese.
11
Stuff roll shells with mixture.
12
Sprinkle on remaining cheese.
13
Place on baking sheet and bake in 375F oven for 7 minutes until cheese is melted.
14
Tip: Rolls can be prepared day ahead and refrigerated.
15
Remove from refrigerator one hour before baking.
16
Turkey Soup- Spray a large pot with non-stick cooking spray.
17
Add onion and saute for 3 minutes.
18
Add broth, tomatoes, vegetables, sage, pepper and garlic salt; bring to a boil.
19
Reduce heat and cook for 5 minutes.
20
Add turkey and tortellini, cook additional 10 minutes.

1783

kcal

Calories

Fat

Carbs

230

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 francisco french 3-inch rolls, ¼ cup olive oil, 3 garlic cloves, finely chopped, 2 tablespoons chopped fresh rosemary, and more.

Yes, Turkey Soup With Baked Provolone Rolls falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Soup With Baked Provolone Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions