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Chicken Tetrazzini Soup in two beige bowls on a marble background

Chicken Tetrazzini Soup

This Chicken Tetrazzini Soup recipe is loaded with tender chicken, mushrooms, pasta, and the most amazing creamy broth. This will be a staple in your winter soup rotation!  
Course Soup
Cuisine American
Keyword Chicken Tetrazzini Soup
Servings 6
Calories 484kcal


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 7 ounces cremini or white mushrooms sliced
  • 1/4 teaspoon Italian seasoning
  • 2 tablespoons flour
  • 32 ounces Zoup! Good, Really Good® Chicken Bone Broth
  • 1 cup heavy/whipping cream
  • 1.5 cups uncooked fusilli pasta
  • 2 cups shredded cooked/rotisserie chicken
  • 8 ounces cream cheese softened
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste
  • Chopped parsley optional, to taste


  • Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 4-5 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Add the mushrooms and Italian seasoning and continue cooking for another 5-6 minutes, stirring occasionally.
  • Stir in the flour and cook for 1 minute.
  • Whisk in the chicken bone broth (ensure there are no lumps of flour), and then pour in the cream.
  • Increase the heat to high and bring the soup to a boil. Once it's boiling, add in the pasta. Turn the heat down so it's gently simmering, and cover the pot with the lid slightly ajar. Simmer for 10 minutes, stirring it a couple of times throughout to ensure the pasta isn't sticking.
  • Add in the chicken and cream cheese (I cut it into smaller blocks). Cook for another 5-7 minutes (you may need to increase the heat again), and stir the soup until the cream cheese melts in and the broth thickens up to your liking.
  • Season with salt & pepper as needed and serve immediately with fresh parmesan cheese grated over top and chopped parsley if desired.


  • Serves 4-6 depending on how much people eat. 
  • Take the cream cheese out of the fridge 30+ minutes prior to starting this recipe or microwave it for 20-30 seconds to soften it.
  • You may swap the pasta for a different variety depending what you've got on hand.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 484kcal | Carbohydrates: 19g | Protein: 19g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 141mg | Sodium: 762mg | Potassium: 511mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1226IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 1mg