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Turkey Soup With Baked Provolone Rolls

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“A great way to make the holidays special for family and friends!”
READY IN:
1hr 3mins
SERVES:
8
YIELD:
8
UNITS:
US

Ingredients Nutrition

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.

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