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Creamy Italian Ground Chicken Soup

Creamy Italian Ground Chicken Soup for Cozy Nights

This Creamy Italian Ground Chicken Soup is a comforting dish that warms the soul with rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and depth; substitute with any cooking oil.
  • 1 pound Ground Chicken Provides a lean protein base; swap with ground turkey or pork for different flavors.
  • 2 teaspoons Italian Seasoning Infuses the soup with classic Italian flavors; use a mix of oregano, basil, and thyme if needed.
  • 3 cloves Garlic Adds savory depth and aroma; can use garlic powder if fresh is unavailable.
  • 2 tablespoons Calabrian Peppers (optional) Adds a subtle heat; omit or use sweet bell peppers for a milder flavor.
  • 4 cups Reduced-Sodium Chicken Broth The base for the soup; ensures flavor without excessive salt.
  • 1 cup Farfalle Pasta Gives heartiness and texture; swap for any small pasta or even rice for a gluten-free version.
  • 1 cup Frozen Peas Adds sweetness and color; fresh peas can also be used.
For the Cheese Sauce
  • 1 cup Parmigiano Reggiano or Parmesan Enhances creaminess and umami flavor; nutritional yeast can be used for a vegan alternative.
  • 1/2 cup Ricotta Contributes creaminess; dairy-free alternatives include cashew cream or blended silken tofu.
  • 1/2 cup Milk Thins out the ricotta, contributing to a creamy texture; any plant-based milk can replace cow’s milk.
For the Finish
  • 1 unit Lemons (juice and zest) Brightens flavors and adds freshness; adjust quantity to taste.
  • to taste Black Pepper Adds seasoning; use white pepper for a milder flavor.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add 1 pound of ground chicken and cook undisturbed for 3-4 minutes until it starts to brown.
  2. Stir to break it apart and continue cooking until the meat is no longer pink, about another 3-4 minutes.
  3. Stir in 2 teaspoons of Italian seasoning, 3 minced garlic cloves, and optional 2 tablespoons of diced Calabrian peppers. Cook for 30-60 seconds until fragrant.
  4. Pour in 4 cups of reduced-sodium chicken broth to deglaze the pot, scraping up any browned bits.
  5. Add 1 cup of farfalle pasta and the remaining broth. Stir well, bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
  6. Blend together 1 cup of ricotta cheese, 1/2 cup of milk, the juice and zest from 1 lemon, and black pepper to taste in a bowl until smooth.
  7. After the pasta is cooked, remove the pot from heat and stir in 1 cup of frozen peas. Add the ricotta mixture and 1/2 cup of grated Parmigiano Reggiano.
  8. Ladle the creamy Italian ground chicken soup into bowls, garnishing with additional Parmigiano Reggiano, Calabrian peppers, fresh basil, or a squeeze of lemon juice, if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 625mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This creamy Italian ground chicken soup is perfect for busy weeknights and can be customized for dietary preferences.

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