simple living for a scrumptious life


Turkey Tetrazzini Soup

OMG you guys, this soup is ah.maz.ing! I’m a huge fan of turkey tetrazzini, but sometimes all the work that goes into it is a bit much for my crazy life. We like things to be simple! In fact, I don’t think I’ve made it for over 3 years… my son is 3… hmmm…

This soup is crazy yummy and so easy to throw together! Not joking, it’s a bit ridiculous how simple this is.

We roasted a bone-in turkey breast the other day and this is the perfect way to use up those turkey leftovers! I used the bones to make the broth, just toss the whole thing in the crock pot, cover with water, add whatever veggie leftovers you have on hand, and cook on low overnight.

I woke up around 2am craving turkey soup! It made the whole house smell soup-er yummy. Get what I did there… soup-er… ha ha ha? Yeah… moving on.

If you don’t save your veggie scraps, just rough chop a small onion and add that to the water. It’ll work fine.

I’m almost looking forward to Thanksgiving even more now! I can’t wait to make this soup again. It’s seriously so delish. You can absolutely leave out the mushrooms and/or wine, but why would you want to? They add so much flavor to the soup. Let me know how you like it!

Print Recipe
Turkey Tetrazzini Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large pot or dutch oven, cook bacon on medium-high heat until barely crisp. Add in the onion and cook until soft, 2-3 minutes.
  2. Add mushrooms and garlic, cook 5 minutes or until mushrooms start to brown. Stir in flour until bacon grease is absorbed.
  3. Stir in wine and cook 3-4 minutes. Add broth, milk, turkey, salt, and parsley. Bring to a boil over medium-high heat, add broken spaghetti.
  4. Reduce to medium heat and cook 8-10 minutes, or until pasta is al dente.
  5. Remove from heat and stir in frozen peas. Once peas are heated through, serve and top with Parmesan cheese.
Recipe Notes

Adapted from The Recipe Rebel.

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