One Pot Creamy Italian Ground Chicken Soup for Cozy Nights

One Pot Creamy Italian Ground Chicken Soup offers comfort and rich flavors for any night.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soup

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil You can substitute with any neutral cooking oil.
1 pound Ground Chicken Feel free to use ground turkey or sausage if preferred.
2 teaspoons Italian Seasoning Homemade blends of oregano, basil, and thyme can also work.
3 cloves Garlic Freshly minced garlic delivers the best flavor.
1-2 teaspoons Calabrian Peppers Substitute with sun-dried tomatoes or chili flakes for a similar kick.
1 cup Reduced Sodium Chicken Broth Vegetable broth can work for a vegetarian version.
8 ounces Farfalle Pasta Any pasta shape such as penne or macaroni will suffice.
1 cup Frozen Peas Fresh or other frozen veggies like spinach are great alternatives.
½ cup Parmesan Cheese Consider using Pecorino Romano or nutritional yeast for a vegan option.
1 cup Ricotta Blended cottage cheese can be a different texture substitute.
½ cup Milk Omit if you prefer a thicker soup.
1 tablespoon Lemon Juice Opt for fresh lemon juice for the best flavor.
1 tablespoon Lemon Zest Fresh lemon zest brightens the dish.
to taste Black Pepper Preferably freshly cracked.

Optional Garnishes

to taste Extra Cheese Enhances the creamy texture when served.
to taste Chiles Adds an additional layer of heat to taste.
to taste Fresh Lemon Juice Brightens each bowl further while serving.

Equipment

large Dutch oven

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 pound of ground chicken, allowing it to brown undisturbed for about 3-4 minutes. Break apart and cook until no longer pink.
Stir in 2 teaspoons of Italian seasoning, 3 cloves of minced garlic, and 1-2 teaspoons of Calabrian peppers. Continue cooking for 30-60 seconds until fragrant.
Deglaze with a splash of 1 cup of reduced sodium chicken broth, scraping up any browned bits. Add remaining broth and 8 ounces of farfalle pasta. Simmer for about 10 minutes until the pasta is al dente.
Blend together 1 cup of ricotta cheese, ½ cup of milk, 2 tablespoons of fresh lemon juice, and zest from 1 lemon until smooth.
Stir in 1 cup of frozen peas, heat through for a minute. Fold in the ricotta mixture and ½ cup of grated Parmesan cheese until well combined.
Ladle into bowls and garnish with extra grated cheese, finely chopped chiles, and a squeeze of fresh lemon juice if desired. Enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 41gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Ensure to brown the chicken well for maximum flavor. Cook the pasta separately if storing leftovers to prevent sogginess.

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