Turkey and Tortellini Tetrazzini

READY IN: 35mins
Recipe by DeniseBC

This is a great use for that leftover turkey! I got this recipe from the Raleigh News and Observer from a syndicated column called "Desperation Dinners". I tried it tonight and it was tasty. The original recipe called for 16oz of frozen cheese tortellini, but I could only find 20oz of fresh. It doesn't really matter since you add the tortellini after it has been cooked to the other mixtures. I'm listing here as I made it. Hope you enjoy!

Top Review by Bippie

Made for Spring 2008 PAC. This was a split decision between DH and I. He really liked the fact that it was like a turkey pot-pie, but was confused by the addition of the pasta. I really liked the pasta, but was really unhappy with the flavor of the creamed soups. This was very easy to make and I'll bet it will make someone a great comfort food staple.

Ingredients Nutrition


  1. Cook tortellini per package instructions and drain well.
  2. While the tortellini cooks, heat oil in an extra deep skillet that has a lid over medium high heat. Add onion, mushrooms, carrots and garlic. Stir and cook until tender, about 5 minutes.
  3. Add peas, Worcestershire sauce, pepper, both soups and milk to the skillet. Stir in the turkey, Parmesan cheese and cooked tortellini. Stir well to mix.
  4. Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts, 2 to 3 minutes. Serve immediately.

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