Print

Turkey Tetrazzini Soup

Turkey Tetrazzini Soup in white soup bowl topped with Toasted Breadcrumb Gremolata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale

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:

  1. In a large Dutch oven or soup pot cook the mushrooms in the 2 teaspoons of olive oil, stirring occasionally. 
  2. Once the mushrooms are browned,  remove them from the pan and set aside.
  3. To the hot pan, add 1 teaspoon of olive oil.
  4. Once the oil begins to shimmer, add the onion and cook until it become translucent and slightly golden, about 5 minutes.
  5. Add the shredded carrot to the onion and stir to combine.  Continue to cook until carrot softens, about 5 additional minutes. 
  6. To the cooked vegetables, add the butter and the final teaspoon (4th) of olive oil.
  7. Stir until the butter is melted and mixed into the vegetable mixture. 
  8. 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.
  9. 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.
  10. 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.   
  11. While stirring continue to stir in the remaining 2 cups of broth along with the lemon juice.
  12. Allow the soup base to come up to a low boil and reduce the heat temperature to simmer.
  13. Meanwhile, bring a medium-size pot of salted water to a boil.   
  14. Add the orecchiette pasta to the boiling water and cook until aldente, about 10 minutes.
  15. Strain the cooked pasta and add to the soup mixture.
  16. Add the cubed turkey or chicken, and continue cooking until heated through, about an additional a 5 minutes.
  17. 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.

Verified by MonsterInsights