Turkey tetrazzini

Ingredients

• 1 package (7 ounces) spaghetti, broken into 2-inch pieces


• 2 cups cubed cooked turkey


• 1 cup shredded cheddar cheese


• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted


• 1 medium onion, chopped


• 2 cans (4 ounces each) sliced mushrooms, drained


• 1/3 cup 2% milk


• 1/4 cup chopped green pepper


• 1 jar (2 ounces) chopped pimientos, drained


• 1/4 teaspoon salt


• 1/8 teaspoon pepper


• Additional shredded cheddar cheese, optional

Directions

• Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients.


• Spoon into a greased 2-1/2-qt. casserole; sprinkle with additional cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

Nutrition Facts

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Reviews

Great way to use up leftover turkey! I had alot more than 2 cups of turkey, so adjusted other ingredients accordingly. I don't use canned mushrooms and didn't have any fresh so just omitted them, although next time I will definitely make sure I have some on hand and I did add some grated parmesan into the casserole. Don't skip the additional shredded cheddar on top. Great dish, will definitely make again!

I used this recipe to use up the last of the leftover turkey. One comment I heard was the cheese made the dish. It was an easy meal to put together. I had to double the recipe for our family size and I used one can of the cream of mushroom and one can of cheddar soup. It was good.

It was bery good and easy to do. I also used 2 cans of soup and a little more milk. Next time I am going to cook the onion and green pepper a little bit.

Overall, very good, but because of husbands likes, I cut mushrooms to 1 can, also added 1/2 t. poultry seasoning

Really good and simple recipe. I saute'd the bell pepper, some celery and onion and added to the mix. I also sprinkled parmesan cheese on top. Tasted great.

A perfect after thanksgiving meal! I added some fried onions on the top in the last 5 min of cooking and it was a nice finish. Also omitted the pimentos since I had none on hand, didn't miss them. Husband looooved this dish. Very easy to make!

This was very tasty, we enjoyed it very much. I used 2 cans of soup.

This recipe was good but a little dry. 375 maybe to high. Good will try 2 cans of cream of mushroom next time. Will use this again. Smelled really good.

We love this recipe. Used it for years. I put 2 cans cream of mushroom in it and little more milk for the right consistency. Never dry. Now my mom and dad want me making it for them also.

Tortellini soup

Ingredients

• 3/4 pound Italian turkey sausage links, casings removed


• 1 medium onion, chopped


• 6 garlic cloves, minced


• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth


• 1-3/4 cups water


• 1 can (14-1/2 ounces) diced tomatoes, undrained


• 1 package (9 ounces) refrigerated cheese tortellini


• 1 package (6 ounces) fresh baby spinach, coarsely chopped


• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil


• 1/4 teaspoon pepper


• Dash crushed red pepper flakes


• Shredded Parmesan cheese, optional

Directions

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.


• Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
  Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts

Reviews

Absolutely love this and so easy to make! My grocery store only had hot turkey sausage, so I opted instead for the precooked Jimmie Dean sausage crumbles. The textures and flavors just go together so well!

One of our favorites just as is, but being a tweaker I added a can of great northern beans. YUM.

I usually twerk a recipe to my own taste. This was perfect as is. It will be a staple recipe in our house. Thank you!

I loved this soup soon as I tried it at a lunch I went to. So I tried it at home and my husband absolutely loved it too. It's now my go to soup and I just change it up by using different meats such as Johnsonville brats sliced then cooked or taken out of the casings & cooked and I use chicken breasts too.

Yummy. Doesn't freeze well with the tortellini in it.

I do not post many reviews, but have taken TOH magazine since it started an I am a big fan. I did want to post this soup recipe because it is delicious ! When I make a recipe for the 1st time I usually follow it as I did this one, with the exception of I used all broth an no water, which was 3 cans. I could not find turkey links this time so I used Johnsonville Chicken Garlic links an just sliced them up an browned them with the onion. I thought this would taste bland without adding other seasonings but, I was wrong. It tasted great! Thank you Tracy for this gem!

My whole family loved this soup! Such delicious flavor! I substituted a large can of tomato soup for the diced tomatoes and used ground sweet Italian sausage in place of the turkey sausage. I will definitely make this again for my family.

This soup was amazing! I thought since it had limited ingredients and was a quick soup it would lack in flavor but that was not the case. The only thing I did differently was use spicy bulk sausage. This one is a keeper.

This is my go to soup when asked to bring soup to a function. It's always a hit and I'm asked for the recipe. The only change I made was to use a pound of italian sausage or hot italian, depending on where it's going. Thanks for sharing I love this soup!!

This was really really good. I love soups and I do 95% of all the cooking in the house.. My wife only realy will eat soups in the winter( to me that's just crazy.. Soups are awesome) wife and both kids couldn't get enough( with the kids both 16 arguing about how to split the last bowls worth.. The changes and additions I made are for the proteins I used 4 boneless chicken thighs diced and browned in pot. 2 chicken sausage links with sun dried tomatoes browned in skillet then sliced.. For the water I used more chicken broth.. I also added 2 large carrots sliced and a mid to small zucchini halfed length ways and sliced . I half the amount of garlic and added salted to taste (prob about 1/2 teaspoon) and I added the sausage at the same time as the tortellini