Turkey Soup With Baked Provolone Rolls

• 8 francisco french 3-inch rolls
• 14 cup olive oil
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped fresh rosemary
• 12 teaspoon red chili pepper flakes
• 2 12 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
• 12 teaspoon sage
• 12 teaspoon ground black pepper
• 12 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.

rolls, olive oil, garlic, fresh rosemary, red chili pepper, provolone cheese, onion, turkey, tomatoes, frozen vegetables, sage, ground black pepper, salt, turkey

Taken from www.food.com/recipe/turkey-soup-with-baked-provolone-rolls-399177 (may not work)