Skip to main content

Turkey Tetrazzini Soup

Another tasty soup recipe for chilly weather...

I got this one from a cooking class I attended with my mom several years ago.  It's a good comfort food kind of soup...  An easy freezer meal, too, if you leave the noodles out and include the topping in a separate bag.  I noted my changes in the directions if you're prepping for the freezer.

Turkey Tetrazzini Soup


Topping:
1 tbsp. butter
1 c. bread crumbs (fresh are great)
2 tbsp. grated Parmesan
1 tbsp. fresh parsley, chopped
1 tsp. lemon zest, minced
salt & pepper to taste


Soup:
4 oz. medium shell pasta (keep separate if freezing)
4 tbsp. butter
1-1/2 c. onion, diced
8 oz. button mushrooms, stems trimmed, sliced
1/4 c. flour
2 tsp. paprika
1/2 tsp. dried thyme (fresh is great, too)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1/3 c. dry sherry (look by wine, not the grocery shelves)
4 c. chicken broth
1 tbsp. fresh lemon juice
1/2 c. Parmesan, finely grated
1/4 c. pimientos, sliced (optional)

Melt 2 tbsp. butter over medium high heat, then saute onions and mushrooms, about 5 minutes.  Whisk in flour and seasonings, and cook about 1-2 minutes, or until raw flour taste cooks out.  Stir in sherry, broth and fresh lemon juice.  Add turkey, pimientos, Parmesan, and cooked pasta (leave pasta out if freezing).   Toast bread crumbs in 2 tbsp. butter over medium heat.  Cool crumbs, then stir in Parmesan, parsley, lemon zest, salt, and pepper, and include in a baggie if doing this as a freezer meal, or set aside.  Cook pasta according to package directions and set aside (or just include package if doing a freezer meal).  Top with bread crumbs and serve.     (To prep after freezing, thaw soup in fridge, bring to a simmer.  Cook pasta, drain, and add before serving.  Top with bread crumb mixture, then serve  could throw under the broiler for a few seconds to brown the bread crumbs if you like).
Labels:

Popular posts from this blog

Asian-Inspired Slaw

I tried a recipe from the "try it eventually" folder last night for some Asian chicken sliders, and they were decent, but unremarkable.  It was still a fruitful effort, however, because I found a super simple, tasty side to serve in the future (although the kids were not fans). I guestimated on the measurements, since I just chopped and added - do what looks right to you.  I made about 1/2 of this recipe, since it was just for 2 of us, but you could easily multiply it for a larger crowd, too. Asian-Inspired Slaw 2 tbsp. fresh lime juice 2 tbsp. EVOO 1/2 c. cilantro, minced pinch of kosher salt a few turns of freshly ground black pepper 2 c. red cabbage, shredded 1/2 c. carrot, julienned or grated on the large holes of a box grater 1/2 c. red onion, finely diced (could do thin slices if you prefer) 1/2 c. red bell pepper, julienned or diced You could get crazy here, and add some sliced scallions, toasted sesame seeds, minced jalapeno, garlic, etc.  I'll be e...
Read more

Classic Hashbrown Casserole

This one is kind of a classic. I cleaned it up a little bit - you can adjust things to your liking. Hashbrown Casserole 1 16 oz. package frozen hashbrown potatoes (shredded or cubed - I prefer shredded) 3/4 - 1 c. sour cream (light works fine, and you can use less - depends on how creamy you like it) 1  recipe cream soup base 1/4 c. unsalted butter, melted (you can use less or omit if you like) 1/2 medium onion, minced 1 c. shredded cheddar cheese (save a little to sprinkle on top) 1/2 tsp. ground black pepper 1/2 tsp. kosher salt Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick spray or butter. In a large bowl, combine ingredients, and stir to combine. Spread mixture in pan, and bake for about 30 minutes covered in foil, then uncover and cook about 15 minutes more or until hashbrowns are cooked, cheese is melted, and top begins to brown.  To freeze: Pr epare ingredients as above, spread in prepared foil pan, cover tightly with fo...
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...
Read more