One Pot Creamy Italian Ground Chicken Soup

This One-Pot Creamy Italian Ground Chicken Soup is the ultimate comfort food, combining lean ground chicken, perfectly cooked pasta, and a rich ricotta-based sauce for a hearty and satisfying meal.

Packed with aromatic Italian seasoning, garlic, and a touch of zesty lemon, this soup is both creamy and flavorful, yet light enough for any day of the week. Ready in just one pot, it’s easy to make and perfect for busy nights when you crave something delicious and filling without the fuss.

One-Pot Creamy Italian Ground Chicken Soup

Ingredients

For the Soup:

1/2 tablespoon olive oil

1 pound ground chicken

2 teaspoons Italian seasoning

3 cloves garlic, minced or crushed

1 tablespoon chopped Calabrian peppers (optional)

4 cups reduced-sodium chicken broth

8 oz farfalle (bowtie) pasta

1 cup frozen peas (170g)

2 oz Parmigiano Reggiano or Parmesan, freshly grated

For the Ricotta Sauce:

15 oz (1 3/4 cups) low-fat ricotta cheese

1/2 cup milk

Juice of 2 lemons + zest of 1 lemon

Black pepper to taste

Instructions

Cook the Chicken: Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil, then toss in the ground chicken. Allow the chicken to cook undisturbed for about 3-4 minutes until browned. Afterward, break it up with a spoon and cook until fully browned and cooked through.

Sauté the Flavor Base: Add the Italian seasoning, minced garlic, and chopped Calabrian peppers (if using) to the pot. Stir everything together and sauté for 30-60 seconds, or until the garlic becomes aromatic.

Add Broth and Pasta: If necessary, pour in a splash of chicken broth to loosen any bits stuck to the bottom of the pot. Then, add the remaining chicken broth and the farfalle pasta. Stir to combine, cover, and let it simmer for about 10 minutes, stirring every 3-4 minutes, until the pasta is al dente.

Prepare the Ricotta Sauce: While the soup is cooking, combine the ricotta, milk, lemon juice, and zest in a food processor or blender. Blend until smooth and creamy, then set aside.

Finish the Soup: Once the pasta is tender, take the pot off the heat. Stir in the frozen peas and allow the soup to cool slightly. Then, fold in the ricotta sauce and grated Parmigiano Reggiano or Parmesan cheese. Mix until everything is well combined and creamy.

Serve: Serve the soup hot, garnished with additional grated Parmesan, a sprinkle of black pepper, Calabrian peppers, fresh basil, or a squeeze of fresh lemon juice if desired. If you’re not serving immediately, keep the soup warm on low heat until ready to enjoy.

Notes:

Adjust the Creaminess: If you prefer a creamier soup, you can add a bit more ricotta cheese or a splash of heavy cream to the ricotta sauce. For a lighter version, you can reduce the ricotta and opt for a lower-fat alternative.

Pasta Variety: While farfalle (bowtie pasta) works perfectly in this soup, you can easily swap it out for any small pasta shape, such as penne, rotini, or orzo. Just be sure to adjust the cooking time based on the pasta you choose.

Calabrian Peppers: The Calabrian peppers add a lovely spicy kick to the soup, but they’re optional. If you prefer a milder soup, you can skip them or substitute with red pepper flakes for a gentler heat. If you love spice, feel free to add more.

Freezing Tips: This soup can be frozen for later. If you’re planning to freeze it, I recommend freezing the soup base (without the ricotta sauce) to maintain its best texture. When reheating, add the ricotta sauce and cheese just before serving.

Vegetable Add-ins: Feel free to get creative with extra veggies! You can add spinach, zucchini, or mushrooms to the soup for extra flavor and nutrition.

Serving Options: Serve the soup with a side of garlic bread or crusty rolls for dipping, or top it with a sprinkle of fresh herbs like basil or oregano for added flavor.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of ground chicken?

Yes! You can substitute ground turkey, lean ground beef, or even ground pork for the ground chicken.

If you’re using a fattier meat, you may want to drain any excess fat before proceeding with the recipe to avoid making the soup greasy.

Can I make this recipe dairy-free?

Yes! To make the soup dairy-free, you can substitute the ricotta cheese with a dairy-free ricotta (available in most grocery stores) or use a dairy-free cream cheese.

You can also substitute the heavy cream with coconut milk or almond milk for a creamy texture.

Can I use fresh pasta instead of dry pasta?

Yes, you can use fresh pasta instead of dried pasta, but keep in mind that fresh pasta will cook much quicker.

If you’re using fresh pasta, add it towards the end of the cooking time, and keep an eye on it to avoid overcooking.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

To reheat, simply warm the soup on the stove over low heat, stirring occasionally.

If the soup has thickened too much, add a splash of chicken broth or milk to reach your desired consistency.

Can I freeze this soup for later?

Yes, this soup freezes well!

To freeze, let the soup cool completely, then transfer it to an airtight container or freezer-safe bag.

It can be frozen for up to 3 months.

When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stovetop, adding a bit of extra broth if needed to loosen it up.

Can I make this soup in advance?

Yes, you can make the soup in advance!

You can prepare the entire soup, including the ricotta sauce, and store it in an airtight container in the fridge for up to 3-4 days.

When ready to serve, simply reheat the soup over low heat, adding a splash of broth or water if needed.

If making ahead, it’s best to wait to add the ricotta and cheese until just before serving to maintain the soup’s creamy texture.

What can I use if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use any large, heavy-bottomed pot with a lid for this recipe.

A large soup pot or stockpot will work just as well for browning the chicken and simmering the soup.

Just make sure your pot is large enough to hold the broth, pasta, and other ingredients comfortably.

What should I do if the soup is too thick?

If the soup becomes too thick, simply add a little more chicken broth or water, stirring as you go until you reach your desired consistency.

If you want to keep the flavor intact, adding more broth will work best.

You can also adjust the seasoning if necessary after adding more liquid.

Can I use fresh peas instead of frozen?

Yes, you can use fresh peas instead of frozen ones!

Fresh peas will cook a bit quicker, so you can add them to the soup a couple of minutes before you finish cooking to ensure they stay bright and tender.

How can I adjust the soup to make it spicier?

If you want a spicier version of the soup, you can add more Calabrian peppers or include red pepper flakes or chili powder.

Additionally, you can increase the amount of hot sauce used in the recipe.

Start with small amounts and taste as you go to avoid over-spicing it.