Creamy Italian Ground Chicken Soup

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Why You’ll Love This Recipe

I love how this soup combines the best of Italian flavors—garlic, Italian seasoning, and Calabrian chiles—into a dish that’s creamy but not overly heavy. The lemony ricotta sauce adds a refreshing tang that perfectly complements the richness of the ground chicken. Plus, it’s incredibly versatile. You can adjust the ingredients based on what you have on hand, and it still turns out amazing. I also appreciate that it’s a one-pot dish, which means fewer dishes and more time to enjoy this comforting bowl of soup.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup

• ½ tablespoon olive oil

• 1 pound ground chicken

• 2 teaspoons Italian seasoning

• 3 cloves garlic, crushed or minced

• 1 tablespoon chopped Calabrian peppers (optional)

• 4 cups reduced-sodium chicken broth

• 8 oz farfalle (bowtie) pasta

• 1 cup (170g) frozen peas

• 2 oz freshly grated Parmigiano Reggiano or Parmesan

For the Ricotta Sauce

• 15 oz (1 ¾ cup) low-fat ricotta

• ½ cup milk

• Juice of 2 lemons + zest of 1 lemon

• Black pepper, to taste

directions

1. Cook the Chicken:
   Heat a Dutch oven or large soup pot over medium-high heat and add the olive oil. Once hot, add the ground chicken and let it brown on one side for 3–4 minutes. Then, break it apart and continue cooking until fully browned.

2. Add the Seasonings:
   To the cooked chicken, add the Italian seasoning, garlic, and Calabrian peppers (if using). Stir everything together and cook for an additional 30–60 seconds until the garlic becomes fragrant.

3. Add Broth and Pasta:
   Pour in a few tablespoons of chicken broth to deglaze the pot. Then, add the remaining broth and pasta. Stir to combine, cover, and cook for about 10 minutes, stirring every 3–4 minutes, until the pasta is al dente.

4. Make the Ricotta Sauce:
   While the pasta cooks, add the ricotta, milk, lemon juice, lemon zest, and black pepper to a food processor or large cup for an immersion blender. Blend until smooth and set aside.

5. Finish the Soup:
   Once the pasta is cooked, remove the soup from the heat. Add the frozen peas and stir to combine, bringing the peas up to temperature and cooling the soup slightly. Stir in the ricotta sauce, and then add the freshly grated Parmesan cheese, mixing until everything is well incorporated.

6. Serve:
   Serve the soup immediately while warm. You can garnish it with additional grated Parmesan, Calabrian chiles, black pepper, fresh basil, and a squeeze of lemon juice if desired. If not serving immediately, place the soup over low heat to keep it warm.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• If you prefer a lower-fat version, use whole milk ricotta or opt for a dairy-free ricotta alternative.

• You can substitute the Calabrian chiles with sun-dried tomatoes or a touch of red pepper flakes for a different flavor profile.

• Swap the farfalle pasta for any small pasta shape you prefer, such as penne or rotini.

• For a vegetarian version, replace the ground chicken with vegetarian crumbles or even mushrooms, and use vegetable broth instead of chicken broth.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3-4 days. To reheat, I gently warm the soup on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. It can also be reheated in the microwave in 30-second increments, stirring in between.

This soup can also be frozen. Let it cool completely before transferring to a freezer-safe container. It will keep for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use a different type of ground meat?

Absolutely! Ground turkey, pork, or Italian sausage all work well in this recipe. You can also use ground beef if that’s what you have on hand.

Can I make this soup ahead of time?

Yes, I often make this soup a day ahead. The flavors deepen and meld overnight, making it even better the next day. Just reheat it gently when you’re ready to serve.

How do I make this soup spicier?

If I want more heat, I add extra Calabrian chiles or a pinch of red pepper flakes when cooking the chicken. You can also add hot sauce to individual servings.

Can I make this soup dairy-free?

Yes, you can substitute the ricotta with a dairy-free ricotta or cashew cream, and use a dairy-free milk (like almond or coconut milk) to make the soup completely dairy-free.

Can I use a different pasta shape?

Of course! While farfalle is great for this soup, you can use any small pasta you prefer, such as shells, penne, or elbow macaroni.

Conclusion

This Creamy Italian Ground Chicken Soup is a cozy, flavorful dish that brings a bit of Italy to your table. The combination of tender ground chicken, creamy ricotta sauce, and pasta makes for a rich, satisfying meal that’s perfect for colder months. With the option to tweak it to suit dietary preferences or ingredient availability, it’s a recipe I return to often—whether I’m feeding a family or enjoying a bowl for!

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