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!
Turkey Tetrazzini Soup
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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Mel says
This looks amazing! I love turkey tetrazzini & I’m sure this is just as good!
May I please use this recipe and image for a Thanksgiving leftovers recipe roundup?
Thank you!
Ashley Fehr says
Hi Mel! Thanks! You may use an image and link to the recipe, as long as the recipe isn’t included.
Mel @ Paper Plate Lifestyle says
Thank you! I ended up changing it up a bit, but did link to your original.
Suzanne says
Quick question…the ingredient list says 5 cups of broth and 2 cups of milk but the directions call for more milk. Could you please clarify? Looking forward to making this!
Ashley Fehr says
So sorry! I’m in the process of updating and improving some recipes and I hadn’t update the directions with the ingredient list. It’s all fixed now!
Catherine Lee says
Looks tasty
Ashley Fehr says
Thanks Catherine!
marcie says
Hope you had a great Thanksgiving, Ashley! I think this soup is the perfect thing for turkey leftovers, too. I love turkey tetrazzini and never thought to make a soup inspired by it. This looks delicious!
Annie says
This looks awesome!! Such a great way to use up Holiday leftovers!
Mariah @ Mariah's Pleasing Plates says
This soup looks fantastic! We aren’t fans of mushrooms either so I am glad you left them out! I will be keeping this recipe in mind for thanksgiving leftovers!
Ashley Fehr says
Thanks Mariah! Glad to hear I’m not the only one 🙂
Jessica @ A Kitchen Addiction says
I’ll have to remember this around Thanksgiving! A perfect use for all of that leftover turkey!
Ashley Fehr says
Thanks Jessica!
Sarah @Whole and Heavenly Oven says
Who wants to wait for a casserole to bake when you can just whip up this gorgeous soup instead?? Totally genius way to use up turkey leftovers, Ashley!
Melanie @ Gather for Bread says
I’ve made all sorts of soups but never tetrazzini. I think my family would devour it. Looks so tasty!
Happy Tuesday friend!
Ashley Fehr says
Thanks Melanie! I know mine did!
Jessica @ Sweetest Menu says
Ooh I have never ever heard of Turkey Tetrazzini soup before! It looks lovely – your photos always WOW me Ashley!
Kelly - Life Made Sweeter says
I don’t think I’ve ever had turkey tetrazzini either but I love that you made a soup version. It looks so creamy and delicious! Such a great way to use up Thanksgiving leftovers too 🙂
Medha @ Whisk & Shout says
Love the little pieces of spaghetti in this! I’m definitely a fan of soups with a little pasta 🙂
Ashley Fehr says
Thanks Medha!
Natalie @ Tastes Lovely says
Hope you had a great Canadian Thanksgiving this weekend Ashley! Ours is just around the corner. This soup will be a great way to use up leftovers : )
Ashley Fehr says
Thanks Natalie! It’s been great!
Ashley | Spoonful of Flavor says
We both have soup on our mind today! I could eat soup every day in the fall and winter and this one looks delicious. I love the thick and creamy texture. Can’t wait to try it!
Ashley Fehr says
I could totally eat soup every day! I am loving your Lasagna Soup too — the perfect comfort food!
Jen | Baked by an Introvert says
I love soup in the fall. It has to be the ultimate comfort food. Your turkey tetrazzini soup sounds fantastic!
Ashley Fehr says
I totally agree! Thanks Jen 🙂
Dorothy Dunton says
Hi Ashley! This is my kind of soup! I always make soup with leftover Thanksgiving turkey, usually a noodle/broth type. And the leftover turkey carcass (yes, I know that does not sound appetizing) makes great stock!
Ashley Fehr says
Haha, it doesn’t but I always do the same thing! There’s nothing better!
Anu-My Ginger Garlic Kitchen says
Oh! This soup looks so comfy, rich and creamy, Love how flavorful it is. So good.
Ashley Fehr says
Thanks Anu!
Rachel @ Bakerita says
I’ve never had turkey tetrazzini either! Your soup version sounds super delicious though 🙂 it’s super chilly here and all I’ve been wanting is soup!
Ashley Fehr says
Oh, I know what you mean! We had a really strangely warm weekend, but it’s been windy and rainy today and I think soup is definitely on the menu this week!
Tori says
Don’t you just love October and all it’s cozy soups! This looks so creamy and incredible. I love that you can make it as a way to use leftovers, genius!
Ashley Fehr says
I am totally a soup fanatic — I will eat pretty much anything in soup form! Lol Thanks Tori!
Gayle @ Pumpkin 'N Spice says
I think I’ve only had turkey tetrazzini twice, and I have to say that your soup looks much better than the actual casserole! This is such a great way to use up those Thanksgiving leftovers. And since I could eat soup pretty much every day, this is just perfect!
Ashley Fehr says
Thanks Gayle! I could totally eat soup every day too!