Warm up with this comforting bowl of Creamy Italian Ground Chicken Soup that comes together in just 35 minutes. This family-friendly recipe combines tender ground chicken with bowtie pasta in a light yet satisfying broth enriched with ricotta and Parmesan.
With bright lemon notes and a touch of heat from optional peppers, this soup delivers restaurant-quality flavors using simple pantry ingredients. Let’s make this easy weeknight dinner that tastes like a hug in a bowl!
Why You’ll Love This Creamy Chicken Soup
Several key features make this recipe stand out from ordinary chicken soups. First, the ricotta and Parmesan create a luxurious texture without heavy cream.
Second, the lemon zest brightens every spoonful while balancing the richness. Third, you control the spice level with optional peppers. Finally, this meal works beautifully for meal prep ideas since it reheats well.
Weeknight Warrior Approved
From cutting board to table in 35 minutes, this soup solves busy night dinner dilemmas. You need just one pot and a blender for the smooth ricotta mixture.
Moreover, it uses economical ingredients like ground chicken and frozen peas. Clear your evening schedule because leftovers taste even better tomorrow!
Recipe
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Creamy Italian Ground Chicken Soup
- Total Time: 35 min
- Yield: 6 servings 1x
Description
A creamy Italian-inspired soup with ground chicken, vegetables, and pasta in a light cheese broth
Ingredients
- 1/2 Tablespoon olive oil
- 1 pound (450 g) ground chicken
- 2 teaspoons Italian seasoning
- 3 cloves garlic, crushed or minced
- 1 Tablespoon chopped mild peppers (optional)
- 4 cups reduced sodium chicken broth (950 ml)
- 8 oz farfalle or bowtie pasta (225 g)
- 1 cup (170g) frozen peas
- 2 oz Parmesan cheese, freshly grated (60 g)
- 15 oz low fat ricotta (425 g)
- 1/2 cup milk (120 ml)
- Juice of 2 lemons + zest of 1 lemon
- Black pepper, to taste
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat with the olive oil. Once hot, add the ground chicken and leave untouched for 3-4 minutes to brown one side before breaking apart and fully cooking.
- To the fully cooked chicken, add the Italian seasoning, garlic, and mild peppers. Stir everything together and cook for 30-60 seconds until the garlic is fragrant.
- Add a few tablespoons of the chicken broth to deglaze the pot before adding the pasta and remaining broth. Cover and cook for 10 minutes, stirring every 3-4 minutes.
- While the pasta cooks, add the ricotta, milk, lemon juice and zest to a food processor or large cup to blend with an immersion blender. Blend together until smooth and set aside.
- Once the pasta has cooked for 10 minutes, turn off the heat and remove the cover from the pot. Add the frozen peas and stir into the soup.
- Once the peas are incorporated, add the ricotta sauce and stir everything together. Finally stir in the grated cheese.
- Serve immediately while warm. Garnish with additional grated Parmesan, mild peppers, black pepper, and fresh basil if desired.
Notes
- For spicier soup, use 2 Tablespoons chopped mild peppers
- Store leftover soup without pasta for best texture
- Freeze without pasta up to 3 months
- Substitute cottage cheese for ricotta if needed
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 370 calories
- Fat: 10 grams fat
- Carbohydrates: 33 grams carbohydrates
- Fiber: 5 grams fiber
- Protein: 41 grams protein
Ingredients and Substitutions
Base Components
- 1/2 tablespoon olive oil
- 1 pound (450 g) ground chicken
- 2 teaspoons Italian seasoning
- 3 cloves garlic, crushed or minced
- 4 cups reduced sodium chicken broth
- 8 oz (225 g) farfalle pasta
- 1 cup (170 g) frozen peas
Creamy Elements
- 2 oz (60 g) Parmesan cheese, freshly grated
- 15 oz (425 g) low fat ricotta
- 1/2 cup (120 ml) milk
- Juice of 2 lemons + zest of 1 lemon
- Black pepper to taste
Optional Boosters
For those who enjoy spice, add 1 tablespoon chopped mild peppers when cooking the garlic. If making protein-packed meals, consider doubling the chicken.
How to Make Creamy Italian Ground Chicken Soup
Step 1: Brown the Chicken
Heat olive oil in a Dutch oven over medium-high heat. Add ground chicken and let it brown undisturbed for 3-4 minutes to develop flavor. Break apart the meat with a wooden spoon and cook until no pink remains. Stir in Italian seasoning and garlic, cooking until fragrant about 30 seconds.
Step 2: Cook the Pasta
Add chicken broth and pasta to the pot. Cover and simmer for 10 minutes, stirring every 3-4 minutes to prevent sticking. Meanwhile, blend ricotta, milk, lemon juice, and zest until smooth using your preferred blending tool.
Step 3: Combine Components
Turn off heat after pasta cooks. Stir in frozen peas to slightly cool the soup. Gradually mix in the ricotta sauce followed by Parmesan cheese. Serve immediately with extra grated cheese. For a tropical contrast, pair leftovers with a refreshing fruit-based bowl.
Pro Tips for Success
Pasta Perfection
Use farfalle (bowties) because their ridges hold sauce beautifully. Cook pasta al dente since it continues softening in the hot broth. For gluten-free needs, substitute chickpea or lentil pasta and adjust cooking times.
Essential Equipment
A Dutch oven distributes heat evenly for flawless browning. Use a high-speed blender or immersion blender for the creamiest ricotta sauce. Microplane graters create fluffy Parmesan snow for garnishing.
Flavor Variations
Vegetable Boost
Add chopped spinach with the peas or mix in roasted zucchini. For heartier options, stir in white beans or diced potatoes. Replace peas with corn kernels for sweetness.
Protein Swaps
Use ground turkey instead of chicken for a similar texture. For vegetarian versions, crumbled tofu works well when seasoned properly.
Serving Suggestions
Serve soup in deep bowls with crusty bread for dipping. Garnish with fresh basil, cracked pepper, or red pepper flakes. For complete dinners, pair with simple green salads or roasted vegetables.
Storage and Freezing Instructions
Store cooled soup in airtight containers for up to 4 days. Reheat gently on the stovetop with added broth to thin as needed. Freeze without pasta for best results, then cook fresh noodles when serving thawed soup.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 370 | 10g | 33g | 41g | 5g |
FAQs About Creamy Chicken Soup
Can I freeze this soup?
Freeze without pasta up to 3 months. Thaw overnight before reheating and adding freshly cooked noodles.
How do I prevent the pasta from getting mushy?
Serve immediately after adding pasta. If preparing ahead, cook noodles separately and combine before serving.
What can replace ricotta cheese?
Cottage cheese blends smoothly and offers similar protein content. Use full-fat versions for richer texture.
Final Thoughts
This Creamy Italian Ground Chicken Soup offers restaurant-quality texture with weeknight simplicity. The bright lemon balances the rich cheese elements while peas add pops of sweetness.
Consider doubling the batch because this comforting soup disappears quickly! For more wholesome meal ideas, explore our collection of healthy chicken and grain bowls.
