Creamy Italian Ground Chicken Soup
Creamy Italian Ground Chicken Soup
Ingredients
For the Soup:
½ tablespoon olive oil
1 pound ground chicken
2 teaspoons Italian seasoning
3 garlic cloves, crushed or minced
1 tablespoon chopped Calabrian peppers
4 cups reduced-sodium chicken broth
8 ounces farfalle (bowtie) pasta
1 cup (170 g) frozen peas
2 ounces freshly grated Parmigiano Reggiano or Parmesan
Salt and black pepper, to taste (optional)
For the Ricotta Sauce:
15 ounces (1 ¾ cups) low-fat ricotta
½ cup milk
Juice of 2 lemons + zest of 1 lemon
Black pepper, to taste
Instructions:
Brown 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.
Let it cook undisturbed for 3–4 minutes to brown, then break it apart and continue cooking until fully browned.
Season and Build Flavor:
Add the Italian seasoning, minced garlic, and chopped Calabrian peppers to the cooked chicken.
Stir well and cook for 30–60 seconds, just until the garlic becomes fragrant.
Add Broth and Pasta:
If needed, pour in a few tablespoons of chicken broth to deglaze the pot, scraping up any browned bits.
Add the uncooked pasta and the remaining broth.
Cover and cook for about 10 minutes, stirring every 3–4 minutes to prevent sticking.
Prepare the Ricotta Sauce:
While the pasta cooks, combine the ricotta, milk, lemon juice, lemon zest, and black pepper in a food processor or a tall cup for an immersion blender.
Blend until smooth and creamy, then set aside.
Finish the Soup:
After the pasta has cooked for 10 minutes, turn off the heat and uncover the pot.
Stir in the frozen peas, allowing them to warm through and slightly cool the soup.
Add the ricotta sauce and mix until fully incorporated.
Finally, stir in the freshly grated Parmigiano Reggiano.
Serve:
Serve the soup warm, topped with extra Parmesan, additional Calabrian chiles, freshly cracked black pepper, basil, or a squeeze of lemon juice if desired.
(If not serving immediately, keep the soup over low heat to maintain warmth.)