Go Back
–+ servings
One Pot Creamy Italian Ground Chicken Soup

One Pot Creamy Italian Ground Chicken Soup You’ll Love

One Pot Creamy Italian Ground Chicken Soup is a comforting dish with vibrant flavors and 41 grams of protein per serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a nutty twist.
  • 1 pound Ground Chicken Can be swapped with ground turkey or pork.
  • 1 tablespoon Italian Seasoning Use a homemade blend for a personal touch.
  • 3 cloves Garlic Minced for best impact.
For the Heat
  • 2 pieces Chopped Calabrian Peppers Substitute with red pepper flakes or omit.
  • 6 cups Reduced Sodium Chicken Broth Consider homemade broth for richness.
For the Texture
  • 8 ounces Farfalle or Bowtie Pasta Feel free to switch to your favorite pasta shape.
  • 1 cup Frozen Peas Fresh peas work just as well.
For the Creamy Element
  • 1 cup Low-Fat Ricotta Whole milk ricotta can increase richness.
  • 1/2 cup Milk Omit for an extra creamy consistency.
For the Brightness
  • 1 piece Lemon Juice and Zest Opt for fresh lemons for enhanced taste.
  • Black Pepper Adjust to fit your personal preference.
For the Finish
  • 1/2 cup Parmesan Cheese Pecorino Romano is a wonderful alternative.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 pound of ground chicken and cook for about 3-4 minutes until browned.
  2. Stir in 1 tablespoon of Italian seasoning, 3 minced garlic cloves, and 2 chopped Calabrian peppers. Sauté for 1-2 minutes until fragrant.
  3. Pour in 6 cups of reduced sodium chicken broth to deglaze the pot. Add 8 ounces of farfalle or bowtie pasta and simmer for 10 minutes.
  4. In a blender, combine 1 cup of low-fat ricotta, 1/2 cup of milk, zest and juice of 1 lemon, and a pinch of black pepper. Blend until smooth.
  5. Stir in 1 cup of frozen peas, mix in the ricotta sauce and 1/2 cup of grated Parmesan cheese. Stir continuously on low heat.
  6. Ladle soup into bowls, garnish with extra Parmesan, black pepper, and a squeeze of lemon juice. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 41gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage.

Tried this recipe?

Let us know how it was!