Creamy Italian Ground Chicken Soup is a comforting one-pot meal filled with bold flavor, cozy textures, and nourishing ingredients. This hearty soup brings together tender pasta, creamy lemon ricotta, and spicy Calabrian heat.
In just over 30 minutes, you’ll have a deeply satisfying bowl of goodness that’s perfect for chilly evenings, busy weeknights, or lazy weekends when you want something simple but special.
What You’ll Need for Creamy Italian Ground Chicken Soup
- Ground chicken – Mild and meaty, it soaks up the Italian seasoning and garlic while lending a light, tender base to the soup.
- Farfalle pasta – These bowties catch the creamy sauce beautifully and hold their shape well in soups.
- Ricotta cheese – When blended with lemon and milk, it becomes an ultra-silky, tangy sauce that defines the soup’s creamy texture.
- Calabrian chiles – A spoonful adds a zesty, smoky heat that balances the richness of the ricotta. Optional, but highly recommended.
- Frozen peas – A sweet, green pop of freshness that lightens the dish and adds color.
- Lemon juice and zest – Brightens the broth and cuts through the creaminess for balance in every spoonful.
- Parmigiano Reggiano – Salty, nutty, and deeply savory, it melts into the soup for a luscious umami depth.
How to Make This Creamy Bowl of Comfort
Start by browning the ground chicken until golden and fragrant. Add garlic, Calabrian chiles, and Italian seasoning for bold flavor, then stir in broth and pasta to simmer.
While the pasta cooks, blend ricotta, milk, lemon juice, and zest until creamy and smooth. Once the pasta is tender, add peas and the velvety ricotta sauce. Finish with parmesan and a final stir until everything is irresistibly creamy.
Serve hot with extra lemon, black pepper, and more cheese if you like—it’s soul-warming perfection in a bowl.
Kitchen Tips & Flavor Twists for the Win
For the smoothest, most luxurious broth, blending the ricotta is a game-changer. Skipping this step won’t ruin the soup, but it does leave the texture grainier and the presentation less cohesive.
To make it your own, try swapping ground chicken for ground turkey or sausage—Italian pork sausage adds rich, savory depth. Love veggies? Stir in spinach or kale with the peas. For spice lovers, double up the Calabrian chiles or sprinkle in red pepper flakes.
Whole milk ricotta makes a thicker, richer soup. Prefer it lighter? Stick with low fat ricotta and keep the milk for balance.
Want a lower carb option? Cauliflower gnocchi holds up beautifully and adds a slightly chewy bite that pairs well with the creamy sauce.
Keeping It Fresh: Storing & Reheating Tips
To store leftovers, cool the soup completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, freeze in individual portions for up to 2 months. Let it thaw in the fridge overnight before reheating. When reheating, do so gently over low heat, adding a splash of broth or milk if the soup has thickened too much. Stir frequently to keep the creamy texture smooth.
This soup gets even better the next day, making it a delicious make-ahead meal or work-lunch favorite.
Creamy Italian Ground Chicken Soup
Ingredients
- 1 tablespoon chopped Calabrian peppers optional
- 1/2 tablespoon olive oil
- 2 ounces Parmigiano Reggiano or Parmesan freshly grated
- 8 ounces farfalle bowtie pasta
- Juice of 2 lemons and zest of 1 lemon
- 3 cloves garlic minced or crushed
- 2 teaspoons Italian seasoning
- 1 cup 170g frozen peas
- 4 cups reduced sodium chicken broth
- 1 pound ground chicken
- Black pepper to taste
For the Ricotta Sauce
- 15 ounces 1 3/4 cups low-fat ricotta cheese
- 1/2 cup milk
Instructions
- Warm the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the ground chicken and allow it to sear undisturbed for 3–4 minutes to develop color, then break it up and cook thoroughly.
- Incorporate the Italian seasoning, garlic, and Calabrian peppers into the chicken. Stir continuously for 30 to 60 seconds until aromatic.
- Deglaze the pot with a small splash of chicken broth, scraping up any browned bits if necessary. Pour in the pasta along with the remaining broth, then cover and simmer for 10 minutes, stirring occasionally.
- While the pasta cooks, blend the ricotta, milk, lemon juice, and zest until smooth using a food processor or immersion blender. Set the mixture aside.
- After the pasta has simmered for 10 minutes, turn off the heat and uncover the pot. Mix in the frozen peas, allowing them to heat through and slightly cool the soup.
- Stir in the prepared ricotta sauce thoroughly, followed by the grated cheese.
- Serve the soup hot, garnishing with extra Parmesan, Calabrian peppers, black pepper, basil, and a splash of lemon juice if desired. If not serving immediately, maintain warmth over low heat.
Notes
Omit the milk for a denser consistency if preferred.
Substitute ground chicken with turkey, Italian sausage (turkey or pork), or another ground meat of choice.
Nutritional values may vary depending on pasta type. Traditional farfalle yields roughly 375 calories per large serving.
