Nothing warms you up on a cold winter’s night like a bowl of hot soup. This Turkey Tetrazzini Soup with Hodgson Mill Whole Wheat Medium Shells is filled with roasted turkey, Hodgson Mill Whole Wheat Medium Shells, Parmesan cheese, a touch of lemon juice and sliced mushrooms- all flavors reminiscent of traditional turkey tetrazzini. Each serving of soup is topped with a mixture of toasted breadcrumbs, parsley, lemon zest, and more Parmesan cheese. It’s hearty, healthy and oh, so tasty.
Start off by grating a half of a cup plus 2 tablespoons of Parmesan cheese, dicing 2 cups of roasted turkey into bite-sized portions and getting a lemon ready to zest and squeeze. Pre-grated cheese is perfectly fine and roasted chicken works well as a substitute for turkey. I find that it’s helpful to gather everything I need for a recipe ready in advance, a mise-en-place, as the French say it. That way I only have to concentrate on cooking instead of getting my ingredients prepped. Set these things aside for the time being.
Melt the butter in a large pot and then sauté the onion and sliced mushrooms until softened – about 3-4 minutes.
Whisk in the flour, paprika and thyme and stir for about a minute or until everything is fully mixed.
Stir in the sherry and cook until it’s almost completely absorbed- about 2-3 minutes. Stir in the broth and bring to a boil. Reduce the heat and simmer for 15 minutes. The sherry adds another great flavor component to this soup, but it’ll still be good without it if you don’t have any on hand.
While the soup is simmering, boil a large pot of salted water and cook 2/3 of a cup of Hodgson Mill Whole Wheat Medium Shells until they’re just shy of al dente – about 6 minutes. Drain and set aside. I love including whole grains into our dinner via these shell noodles. Hodgson Mill’s pastas are tiny bites of 100% premium whole wheat that help make this soup delicious and healthier for us. My kids are pretty used to eating whole wheat foods and generally like them, but even if yours aren’t quite there yet, this is a good way to easily introduce a delicious option to them. I doubt they’ll even notice anything different because the whole wheat pasta is mixed in with other great tasting things.
When the soup is ready, add the turkey, pasta, ½ cup of Parmesan cheese and lemon juice.
Stir everything together and season with salt and pepper to taste. Once the soup is heated through, turn the heat down to low and let it sit while you make the toasted breadcrumb topping.
Melt the butter in a small skillet and toast the bread crumbs until they’re golden brown. Then stir in the Parmesan, parsley, lemon zest and a little salt and pepper. As good as this soup is on its own, the breadcrumb topping gives it that little extra something that takes it beyond being ordinary turkey soup. I like the way the lemon zest helps wake up all of the other flavors and how the breadcrumbs add both crunch and body to the soup.
Turkey Tetrazzini Soup with Hodgson Mill Whole Wheat Medium Shells is the perfect soup to warm you up after a long, cold day. It’s quick to fix and is filled with delicious, healthy ingredients like roasted turkey, mushrooms and Hodgson Mill Whole Wheat Medium Shells. It’s also very similar to one of our favorite comfort foods, turkey tetrazzini, especially with the toasted breadcrumb topping. Need a tasty, one- dish dinner to feed your family? Pull out your big soup pot and give this recipe a try. Enjoy!
- 2 cups cooked, diced turkey or chicken
- ½ cup grated Parmesan cheese
- 1 Tablespoon fresh lemon juice
- 1 ½ cup diced onion
- 8 ounces sliced mushrooms
- 4 Tablespoons unsalted butter
- ¼ cup Hodgson Mill Naturally White Flour
- 2 teaspoons paprika
- ½ teaspoon dried thyme
- 1/3 cup dry sherry
- 4 cups chicken broth
- 2/3 cup Hodgson Mill Whole Wheat Medium Shells
- Salt and pepper to taste
- 1 cup fresh bread crumbs (can be made by pulverizing French or Italian bread in a food processor)
- 1 Tablespoon unsalted butter
- 2 Tablespoons grated Parmesan cheese
- 1 Tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- Salt and pepper to taste
Melt the butter in a large pot over medium-high heat and sauté the onions and mushrooms until softened-- about 3 minutes. Whisk in the flour, paprika and thyme and stir for a minute or until completely combined. Stir in the sherry and cook until almost all of the liquid has been absorbed, about 2-3 minutes. Stir in the broth and bring to a boil. Reduce heat and simmer the soup for 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the shell pasta for about 6 minutes or until just shy of al dente. Drain and set aside. When the soup is finished simmering, add the turkey, pasta, Parmesan cheese and lemon juice. Stir everything together and season with salt and pepper to taste. Turn the heat down to low and leave the pot to sit while you work on the topping.
For the topping, melt the butter in a small skillet and toast the breadcrumbs until golden brown. Stir in the Parmesan, parsley and lemon zest. Season with salt and pepper to taste. Ladle the soup into individual bowls and sprinkle each with about a tablespoon of the bread crumb topping. Eat immediately.
Makes approximately 6 cups of soup.
Adapted from Cuisine: Splendid Soups and Stews