Creamy Italian Ground Chicken Soup
A velvety and hearty Italian-inspired soup featuring seasoned ground chicken, garlic, Calabrian peppers, farfalle pasta, and sweet peas, brought together in a zesty lemon-ricotta cream base.
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
For a silkier finish, blending the ricotta is recommended to avoid a grainy texture.
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.
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.