Tetrazzini Soup boasts bright bold flavor from the addition of lemon and Marsala wine to a thick broth loaded with vegetables, pasta and turkey. This recipe is a delicious easy way to repurpose leftover turkey or chicken into a delicious and satisfying meal that is easy to prepare.
Top this dish off with Toasted Breadcrumb Gremolata and it is a winner, winner turkey dinner.
Leftover Makeover
Thanksgiving is around the corner and that means left over turkey. This recipe for Turkey Tetrazzini Soup is one of my favorite ways to repurpose leftover turkey. The flavor of this delicious soup is enhanced with the addition of Marsala wine and lemon juice. And while this recipe is a great way to bring new life to leftover turkey, the same can be said for chicken. So don’t let the lack of turkey stop you from making this recipe year round.
Tetrazzini is a casserole made with white sauce seasoned with sherry, and is typically served au gratin. However, this recipe for Tetrazzini Soup is based on a light rue used to thicken the soup base. The addition of Marsala and fresh lemon juice adds a surprising rich dimension to the broth. Additionally, rather than being served au gratin, it is topped with a Toasted Breadcrumb Gremolata, which brings an extra dimension to the dish.
Personally, I love turkey. However, my husband can take it or leave it. And once it is more than two days old, he will definitely leave it. So it is essential to find ways to repurpose the leftovers into a new meal. This soup has a rich savory flavor that is hard to beat and it will warm your heart and soul.
About the Marsala
There are two types of Marsala, sweet and dry. For this dish, Dry Marsala is used. However, if you are unable to locate dry Marsala, I would suggest substituting with Dry Sherry. Any brand will do.
Paprika
This recipe calls for two different types of Paprika, both Hungarian or Sweet Paprika and Smoked Paprika. I like the subtle earthy flavor that the smoked paprika adds to the dish. However, the smoked paprika may be difficult to find. No need to despair simply replace the smoked paprika with additional sweet paprika.
Meal Prepping
For those who meal prep, here are a few steps to help expedite this dish.
Turkey or Chicken
When using leftover turkey or chicken, cube or shred the poultry ahead of time. However leftovers are not always on hand. For these occasions, I will roast several chicken breasts at a time. This step ensures that I always have something on hand. Additionally, unused poultry freezes easily for future use.
The Mushrooms
Often times, I will pre cook and store several pounds of mushrooms. Sliced mushrooms quickly sauteed over high heat, will keep refrigerated for up to a week. Precooked mushrooms allows me the ability to add them to individual servings as well as meals. As several members in our household don’t appreciate mushrooms as much as I do, this step is key for me.
Weight Watchers and Waist Watchers
A 1 1/2 cup serving of Turkey Tetrazzini Soup is 6 WW Smart Points or 508 calories.
*The Toasted Breadcrumb Gremolata is an additional 1 WW Smart Point for each 2 Tablespoons of Gremolata.
Buon Appetito!
PrintTurkey Tetrazzini Soup
A rich and hearty soup based on the classic Tetrazzini casserole. The soup has savory depth from the addition of lemon juice and Dry Marsala and it is served up with spoonfuls of orecchiette pasta, turkey and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 7 1/2 Cups/ 5 Servings 1x
- Category: Soup/Pasta
- Method: Stove Top
- Cuisine: Italian
Ingredients
FOR THE SOUP:
- 16 grams (4 teaspoons) Olive Oil, divided
- 140 grams (1 Cup) Onion, diced
- 160 grams (1 1/2 Cups) Carrot, coarsely shredded
- 4 cups Mushrooms, sliced
- 16 grams (1 Tablespoon) Butter
- 38 grams (1/4 Cup) All-Purpose Flour
- 1 teaspoon Sweet Paprika
- 1 1/2 teaspoons Smoked Paprika* can be substituted with Sweet Paprika
- 1/2 teaspoon Thyme, dried
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Black Pepper
- 61 grams (4 Tablespoons) Dry Marsala Wine
- 815 grams (3 1/2 Cups) Chicken Broth
- 25 grams (1 1/2 Tablespoons) Lemon Juice
- 143 grams (5 Ounces) Orecchiette Pasta, dry
- 405 grams (3 Cups) Cooked Turkey, diced
Instructions
FOR THE SOUP:
- In a large Dutch oven or soup pot cook the mushrooms in the 2 teaspoons of olive oil, stirring occasionally.
- Once the mushrooms are browned, remove them from the pan and set aside.
- To the hot pan, add 1 teaspoon of olive oil.
- Once the oil begins to shimmer, add the onion and cook until it become translucent and slightly golden, about 5 minutes.
- Add the shredded carrot to the onion and stir to combine. Continue to cook until carrot softens, about 5 additional minutes.
- To the cooked vegetables, add the butter and the final teaspoon (4th) of olive oil.
- Stir until the butter is melted and mixed into the vegetable mixture.
- Sprinkle the flour, paprika, thyme, salt, pepper and nutmeg over the vegetable mixture while stirring constantly, allowing the mixture to cook for about one minute. The vegetable mixture will become a very thick paste. This is normal.
- While stirring the paste, slowly add the Marsala. Gently stir to incorporate the Marsala wine into the flour/vegetable mixture. The mixture will still be a thick paste.
- Gradually add the chicken broth to the paste about 1/4 cup at a time, while stirring. As the broth is stirred into the paste mixture it will begin to incorporate into a thick broth. After the addition of the first 1 1/2 cups the mixture will begin to smooth out.
- While stirring continue to stir in the remaining 2 cups of broth along with the lemon juice.
- Allow the soup base to come up to a low boil and reduce the heat temperature to simmer.
- Meanwhile, bring a medium-size pot of salted water to a boil.
- Add the orecchiette pasta to the boiling water and cook until aldente, about 10 minutes.
- Strain the cooked pasta and add to the soup mixture.
- Add the cubed turkey or chicken, and continue cooking until heated through, about an additional a 5 minutes.
- Serve immediately with Toasted Breadcrumb Gremolata.
Notes
This soup is delicious leftover. However, the pasta will continue to soak up the liquid. It may be necessary to add additional water or broth to thin the soup back out while reheating.
