This easy, one pot Turkey Tetrazzini Soup is creamy, hearty and perfect for leftover turkey! It’s winter comfort food at its finest, filled with bacon, peas, pasta, and turkey in a creamy chicken broth. Complete with a step by step recipe video.
*Recipe and post updated from the original on October 12, 2015
If there’s one thing I can eat almost every day throughout the winter, it’s soup. I love soup. And if it’s creamy and noodley and loaded with chicken and bacon like this Turkey Tetrazzini Soup?? Sign me up.
I know you know I can be a bit of a picky eater when it comes to my vegetables.
I’m really not a fan of raw veggies of any sort (although I did a better job on training my kids!), and only eat certain vegetables cooked. I won’t touch a salad unless it’s taco salad, fruit salad or potato salad.
Normally, I will eat anything and everything in soup so I use it as a way to load up on the vegetables I have a hard time sneaking in otherwise. This Tetrazzini Soup? It’s pure comfort food and maybe a little lighter on the vegetables, but — it’s ridiculously, insanely delicious.
(Side note: some chopped spinach would be perfect in this!)
So I don’t know that I’ve ever even had a real Turkey Tetrazzini. But I’ve seen it around a lot on Pinterest and here’s what I see: turkey, spaghetti noodles, a few veg, creamy sauce.
Looking into it a little further, I realized that there are a whole lot of other things that are traditionally in a turkey tetrazzini that aren’t in this soup: mushrooms (which I left out because I actually really dislike them), wine (who knew!), and other things like almonds and nutmeg. Feel free to add any of those things to this soup if they’re things you’re into!
For me, I’m a plain Jane. I like simple food.
I thought that Turkey Tetrazzini would make a pretty fantastic, rich, creamy, noodley soup — and there’s is nothing I love more than a rich, creamy, noodley soup in this dreadfully cold weather!
It’s perfect for throwing in your Thanksgiving or Christmas leftovers — the turkey or the vegetables!
Tips and Tricks for Making this One Pot Turkey Tetrazzini Soup:
- As I’ve mentioned, feel free to up the veggie content if you prefer. Chopped spinach, mushrooms, finely chopped or shredded carrots would blend easily into this soup and bump up the nutrition factor.
- You can cut out some of the fat content by substituting turkey bacon, but you will have to add a touch of oil to cook up the onion.
- Feel free to swap out any shape of pasta for the spaghetti — I love using short pasta for the kiddos because it’s easier for them to scoop up!
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Turkey Tetrazzini Soup
- 4 slices bacon chopped
- 1/2 small onion diced
- 1/2 teaspoon minced garlic
- 2 tablespoons flour
- 5 cups chicken broth
- 2 cups milk divided
- 1 375g box whole wheat spaghetti, broken in thirds
- 3 cups chopped cooked turkey
- 1 tsp salt
- 1 tsp dried parsley
- 1 1/2 cups frozen peas
- In a large pot (5-6 quarts), fry bacon over medium-high heat until cooked but not totally crisp. Add diced onion and cook, stirring, for 2-3 minutes until softened. Add garlic and cook for 1 minute. Add flour and stir until absorbed by the bacon fat.
- To the pot add broth, 2 cups milk, spaghetti, turkey, salt and parsley. Bring to a low boil over medium-high heat, reduce heat to medium and cook for 7-8 minutes until spaghetti is al dente.
- Stir in peas and turn remove soup from heat. Serve.
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