Why You’ll Love This Recipe
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Creamy & Rich: The ricotta cheese sauce adds a smooth, creamy texture to the soup.
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High in Protein: Packed with ground chicken and a high-protein pasta, it’s a filling meal.
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One-Pot Meal: Easy to make with minimal cleanup—everything cooks in one pot.
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Customizable: You can use different proteins or pasta types based on your preferences.
Ingredients
For the Soup:
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1/2 tablespoon olive oil
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1 lb ground chicken
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2 teaspoons Italian seasoning
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3 cloves garlic, minced
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1 tablespoon chopped Calabrian peppers (optional)
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4 cups reduced-sodium chicken broth
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8 oz farfalle or bowtie pasta
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1 cup (170g) frozen peas
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2 oz Parmigiano Reggiano, freshly grated
For the Ricotta Sauce:
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15 oz (1 3/4 cup) low-fat ricotta
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1/2 cup milk
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Juice of 2 lemons + zest of 1 lemon
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Black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Cook the Chicken
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Heat a Dutch oven or large soup pot over medium-high heat with olive oil.
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Add the ground chicken and cook, leaving it untouched for 3-4 minutes to brown one side, then break it apart and cook until fully browned.
Step 2: Add the Seasonings
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Stir in Italian seasoning, garlic, and Calabrian chiles. Cook for 30-60 seconds until fragrant.
Step 3: Cook the Pasta
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Add a few tablespoons of the chicken broth to deglaze the pot, if necessary.
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Add the pasta and the remaining chicken broth, cover the pot, and cook for 10 minutes, stirring occasionally.
Step 4: Prepare the Ricotta Sauce
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Blend the ricotta sauce ingredients (ricotta, milk, lemon juice, zest, and black pepper) in a food processor or with an immersion blender until smooth. Set aside.
Step 5: Finish the Soup
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Once the pasta is cooked, turn off the heat and remove the lid.
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Stir in the frozen peas, followed by the ricotta sauce. Stir everything together and bring the soup to a gentle simmer.
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Stir in grated Parmigiano Reggiano for extra creaminess.
Step 6: Serve
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Serve immediately while warm, garnished with more grated Parmesan, Calabrian chiles, fresh basil, and a squeeze of lemon juice, if desired.
Servings and Timing
This recipe yields 6 servings and takes about 35 minutes to make.
Variations
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Use Different Proteins: Swap ground chicken with ground turkey or Italian sausage.
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Spice it Up: Add more Calabrian chiles or red pepper flakes for extra heat.
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Low-Carb Version: Use cauliflower gnocchi or zucchini noodles instead of pasta for a lower-carb option.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat on the stovetop over low heat, adding a bit of extra broth if needed.
FAQs
Can I make this ahead of time?
Yes, this soup can be made a day ahead. Just store it in the refrigerator and reheat when ready to serve.
Can I use a different type of pasta?
Yes, any small pasta like rotini, shells, or penne will work well in this soup.
Is there a non-dairy version of the ricotta sauce?
You can use dairy-free ricotta or a cashew cream to make the soup dairy-free.
Conclusion
Creamy Italian Ground Chicken Soup is the perfect comfort food that combines savory flavors, creamy texture, and protein-packed ingredients. It’s easy to make, customizable, and satisfying—perfect for busy weeknights or meal prep!
Creamy Italian Ground Chicken Soup
Creamy Italian Ground Chicken Soup is a comforting and creamy soup made with ground chicken, pasta, and a rich ricotta sauce, infused with Italian seasoning, garlic, and a touch of lemon. This easy, one-pot meal is full of flavor and protein, perfect for a cozy weeknight dinner.
- Prep Time: 10 minute
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
For the Soup:
1/2 tablespoon olive oil
1 lb ground chicken
2 teaspoons Italian seasoning
3 cloves garlic, minced
1 tablespoon chopped Calabrian peppers (optional)
4 cups reduced-sodium chicken broth
8 oz farfalle or bowtie pasta
1 cup (170g) frozen peas
2 oz Parmigiano Reggiano, freshly grated
For the Ricotta Sauce:
15 oz (1 3/4 cup) low-fat ricotta cheese
1/2 cup milk
Juice of 2 lemons + zest of 1 lemon
Black pepper, to taste
Instructions
Step 1: Cook the Chicken
-
Heat a Dutch oven or large soup pot over medium-high heat with olive oil.
-
Add ground chicken and cook, leaving it untouched for 3-4 minutes to brown one side. Then break it apart and cook until fully browned.
Step 2: Add the Seasonings
-
Stir in Italian seasoning, garlic, and Calabrian chiles (if using). Cook for 30-60 seconds until fragrant.
Step 3: Cook the Pasta
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Add a few tablespoons of chicken broth to deglaze the pot, if necessary.
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Add the pasta and the remaining chicken broth. Cover and cook for 10 minutes, stirring occasionally.
Step 4: Prepare the Ricotta Sauce
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In a food processor or with an immersion blender, blend ricotta, milk, lemon juice, lemon zest, and black pepper until smooth. Set aside.
Step 5: Finish the Soup
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Once the pasta is cooked, turn off the heat and remove the lid. Stir in frozen peas and the ricotta sauce. Stir until everything is combined and simmer gently.
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Stir in grated Parmigiano Reggiano for extra creaminess.
Step 6: Serve
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Serve the soup immediately, garnished with more grated Parmesan, Calabrian chiles, fresh basil, and a squeeze of lemon juice.
Notes
Variations:
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Different Proteins: You can swap ground chicken for ground turkey, Italian sausage, or even lean beef for a different flavor profile.
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Add More Vegetables: Feel free to add in other veggies like spinach, zucchini, or bell peppers for extra nutrition and flavor.
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Spicy Kick: For a spicier version, increase the amount of Calabrian chiles or add a few dashes of hot sauce or red pepper flakes.
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Non-Dairy Option: Substitute the ricotta sauce with a dairy-free alternative, like vegan ricotta or cashew cream, to make the soup dairy-free.
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Low-Carb Version: Replace the pasta with cauliflower gnocchi, zucchini noodles, or other low-carb pasta alternatives to make the soup keto-friendly.
Storing:
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Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
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Freezing: This soup freezes well! Allow the soup to cool completely before transferring it to a freezer-safe container. It will stay good in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop, adding extra broth if needed to adjust the texture.
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Reheating: To reheat, place the soup on the stovetop over low heat. Add extra chicken broth or milk to achieve your desired consistency. Stir occasionally until heated through. You can also reheat in the microwave, stirring every 30 seconds to ensure even heating.
