The Recipe Rebel / Fall/Winter
written by Ashley Fehr
5 from 4 votes
Prep Time 5 minutes mins
Total Time 30 minutes mins
Servings 8 servings
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Last updated on June 3, 2020
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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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Pin this recipe to your favorite boardTurkey Tetrazzini Soup
written by Ashley Fehr
5 from 4 votes
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.
Save
ReviewPrep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Cuisine American
Course Soup
Servings 8 servings
Calories 425cal
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
The soup will continue to thicken as it cools, so don’t worry if it’s not as thick as you’d like when you’re finished cooking. If it gets too thick, just add a little more milk or broth.
Nutrition Information
Calories: 425cal | Carbohydrates: 49g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 709mg | Fiber: 1g | Sugar: 7g
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Tag @thereciperebelMeet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
RC* says
QUESTION???. In step 2: the spaghetti gets added before everything comes to a boil. Does the spaghetti get gummy?
Reply
The Recipe Rebel says
Hi! No, it does not get gummy. Enjoy!
Reply
Holly says
Can this be made in crockpot for how many hours.
ThanksReply
Ashley Fehr says
Yes it could, but I haven’t tested it so I can’t say for sure
Reply
betty norrie says
Wow Ashley i must try looks so good i could eat soup all winter long thanks a million
Reply
Ashley Fehr says
Thanks Betty!
Reply
This soup is EXACTLY what I want to be digging into right now! It’s been so cold here lately and all I want is soup all the time. Such a cozy dinner idea!
Reply
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