Some nights call for a little extra comfort in a bowl, and that’s where this Creamy Italian Ground Chicken Soup comes to the rescue. It’s hearty, flavorful, and ready in just 35 minutes—perfect for busy weeknights or when you just want dinner on the table without the fuss.
As a mom of three, I’ve had my fair share of evenings where cooking feels like a race against bedtime. This recipe has saved me more times than I can count, and I love that it’s one of those “everyone goes back for seconds” kind of meals. Bonus? The creamy lemon-ricotta sauce makes it feel a little fancy without requiring a culinary degree.
Table of Contents
Why You’ll Love This Creamy Italian Ground Chicken Soup
- Quick & Easy: From stove to table in 35 minutes—yes, please!
- Flavor-Packed: Italian seasoning, garlic, and just a touch of Calabrian peppers give it a bold but balanced taste.
- Kid-Friendly: Creamy pasta + cheesy goodness = no complaints at the dinner table.
- Make-Ahead Friendly: It reheats beautifully for lunch the next day.
What Does Creamy Italian Ground Chicken Soup Taste Like?
Imagine the coziness of chicken noodle soup, but with a creamy, tangy twist. The ricotta-lemon sauce gives it a velvety body without being heavy, while the Calabrian peppers sneak in a little kick. It’s comfort food that feels refreshing at the same time—kind of like putting on your favorite soft sweater and realizing it has deep pockets.
Ingredients You’ll Need for Creamy Italian Ground Chicken Soup
Let’s talk about what goes into this Creamy Italian Ground Chicken Soup and why each ingredient plays such an important role in making it taste like a hug in a bowl. Don’t just think of these as items on a grocery list—they’re the flavor builders that turn simple chicken soup into something truly special.
- Ground Chicken (1 pound): The star of the show! Ground chicken keeps this soup light yet filling. It soaks up all those Italian herbs and seasonings like a sponge, giving every bite that hearty, savory goodness. You can swap in ground turkey or even chicken sausage if you’d like—similar to my Ground Turkey Sweet Potato Bake, the protein is versatile and forgiving.
- Olive Oil (½ Tablespoon): Just enough to get things started in the pot. Olive oil adds a subtle richness and helps the chicken brown beautifully for that slightly caramelized flavor.
- Italian Seasoning (2 teaspoons): A fragrant blend of oregano, basil, thyme, and rosemary that gives this dish its cozy Italian heart. You’ll immediately smell the difference once it hits the pan.
- Garlic (3 cloves, crushed or minced): Garlic brings that irresistible aroma we all know and love. Honestly, is it even an Italian-inspired soup without garlic?
- Calabrian Peppers (1 Tablespoon, optional): These little guys are spicy, tangy, and add depth you didn’t know you were missing. Don’t worry if you can’t find them—red pepper flakes or even sun-dried tomatoes work too.
- Chicken Broth (4 cups, reduced sodium): The base of our soup. Reduced sodium lets you control the salt level while still delivering full flavor.
- Farfalle (Bowtie Pasta, 8 oz): I love farfalle here because the little “wings” hold onto the creamy sauce so well. Any short pasta would do, but bowties make it fun and kid-friendly.
- Frozen Peas (1 cup): Sweet, bright pops of green that balance out the richness of the ricotta sauce. They’re also a sneaky way to get extra veggies into the bowl.
- Parmesan Cheese (2 oz, freshly grated): This adds a salty, nutty finish that ties all the flavors together. Skip the pre-grated stuff if you can—freshly grated Parmesan melts in like butter.
For the Creamy Ricotta Sauce
- Ricotta Cheese (15 oz, low-fat): The secret to that velvety, dreamy texture. Blending it into a sauce keeps your soup creamy without feeling heavy. (Whole milk ricotta works too if you prefer extra richness.)
- Milk (½ cup): Helps smooth out the ricotta, creating a lighter sauce that blends beautifully with the broth.
- Lemon Juice & Zest (juice of 2 lemons + zest of 1): This is what makes the soup pop! The bright citrus flavor cuts through the creaminess, giving the whole dish balance and freshness.
- Black Pepper (to taste): Simple, but don’t underestimate it—freshly cracked black pepper adds warmth and spice that rounds out the flavors.
Together, these ingredients transform into a Creamy Italian Ground Chicken Soup that’s hearty, wholesome, and just the right mix of creamy and zesty.
How to Make Creamy Italian Ground Chicken Soup
Here’s how to bring this cozy, family-friendly Creamy Italian Ground Chicken Soup to life in your own kitchen. Don’t rush it—enjoy the process. Your house is about to smell amazing!
Step 1: Brown the Ground Chicken
Start by heating ½ tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Once the oil shimmers, add your pound of ground chicken. Here’s the key: resist the urge to stir right away. Let it sit undisturbed for 3–4 minutes. This gives it a nice golden crust, which means deeper flavor. After it’s seared, break it apart with a wooden spoon and cook until no pink remains.
👉 Pro tip: Just like in my Ground Turkey Taco Skillet, giving the meat time to brown adds an extra layer of richness you can’t get by stirring too soon.
Step 2: Add the Italian Flavor Base
Once the chicken is fully cooked, sprinkle in 2 teaspoons of Italian seasoning and toss in 3 cloves of garlic (crushed or minced). If you’re using Calabrian peppers, now’s the time to stir them in too. Cook for 30–60 seconds, just until the garlic becomes fragrant. Be careful not to let it burn—it should smell like the start of a classic Italian dinner.
Step 3: Deglaze and Add the Pasta
If you notice brown bits stuck to the bottom of your pot, splash in a few tablespoons of chicken broth to deglaze. Those little caramelized bits are packed with flavor, so scrape them up with your spoon. Then pour in the rest of the chicken broth (4 cups total) and add your 8 oz of farfalle pasta. Stir well, cover with a lid, and let it cook for about 10 minutes. Give it a stir every 3–4 minutes so the pasta doesn’t stick to the bottom.
Step 4: Blend the Creamy Ricotta Sauce
While the pasta cooks, it’s time to make the magic sauce that sets this Creamy Italian Ground Chicken Soup apart. In a food processor or with an immersion blender, combine:
- 15 oz ricotta cheese
- ½ cup milk
- Juice of 2 lemons + zest of 1 lemon
- A good pinch of black pepper
Blend until silky smooth. Trust me, this step is worth it—unblended ricotta can make the soup a little grainy, while the blended version melts in like velvet.
Step 5: Stir in the Peas
After the pasta has cooked for about 10 minutes, remove the pot from the heat. Add 1 cup of frozen peas straight in. They’ll heat up quickly while also helping cool the soup down slightly so it’s ready for the ricotta mixture.
Step 6: Bring It All Together
Now for the best part—stir in your creamy ricotta sauce until the broth turns luxuriously thick and velvety. Add 2 oz of freshly grated Parmesan and stir until melted through. Taste and adjust with extra black pepper or a squeeze of lemon if you’d like.
Step 7: Garnish and Serve
Ladle the Creamy Italian Ground Chicken Soup into bowls while it’s still warm. Garnish with more Parmesan, fresh basil, cracked black pepper, or even an extra spoonful of Calabrian peppers if you’re a spice lover.
👉 If you’re not serving right away, keep the soup warm over low heat. Just give it a stir now and then to keep the pasta from sinking.
Tips and Tricks for Perfect Creamy Italian Ground Chicken Soup
- Blend the Ricotta: Don’t skip this step—it makes the sauce silky instead of grainy.
- Thicker Sauce: Leave out the milk for a creamier, more indulgent version.
- Protein Swap: Ground turkey or chicken sausage also work beautifully.
- Pasta Options: Chickpea pasta boosts protein and fiber, while gnocchi makes it extra cozy.
- Storage Tip: Soups with pasta tend to thicken in the fridge. Add a splash of broth or milk when reheating to bring it back to life.
Storage for Creamy Italian Ground Chicken Soup
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze without the pasta for up to 2 months. Cook fresh pasta when reheating for best texture.
- Reheat: Warm gently on the stove or microwave with extra broth if needed.
FAQs
Do I have to use ricotta?
Ricotta gives it the best creamy texture, but cottage cheese blended smooth can also work.
Can I make this dairy-free?
Yes! Swap ricotta for a dairy-free version and use nutritional yeast instead of Parmesan.
What if I don’t have farfalle pasta?
Any short pasta works—penne, rotini, or even shells.
Conclusion
This Creamy Italian Ground Chicken Soup is the kind of meal that makes you slow down, savor, and maybe even sneak a second bowl. It’s hearty, creamy, and full of flavor, yet light enough to enjoy any night of the week.
If you try this recipe, I’d love for you to leave a review or tag me on Instagram—it always makes my day to see your creations! And if cozy soups are your thing, you might also love my White Chicken Lasagna Soup or Creamy Garlic Chicken Ramen.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Italian Ground Chicken Soup (Easy Comfort Food Recipe)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: stovetop
- Cuisine: Italian-American
Description
Italian seasoned ground chicken with garlic and Calabrian chiles, farfalle pasta, and peas simmered in a creamy lemon ricotta cheese sauce. A hearty, protein-packed soup bursting with flavor and comfort.
Ingredients
- 1/2 tablespoon olive oil
- 1 pound ground chicken
- 2 teaspoons Italian seasoning
- 3 cloves garlic, crushed or minced
- 1 tablespoon chopped Calabrian peppers (optional)
- 4 cups reduced sodium chicken broth
- 8 oz farfalle or bowtie pasta
- 1 cup frozen peas
- 2 oz Parmigiano Reggiano or Parmesan, freshly grated
For the Ricotta Sauce:
- 15 oz (1 3/4 cup) low fat ricotta
- 1/2 cup milk
- Juice of 2 lemons + zest of 1 lemon
- Black pepper, to taste
Instructions
1. Heat a Dutch oven or large soup pot over medium-high heat with olive oil.
2. Add ground chicken and cook undisturbed for 3-4 minutes to brown one side. Break apart and cook fully.
3. Add Italian seasoning, garlic, and Calabrian chiles. Stir and cook for 30-60 seconds until garlic is fragrant.
4. Deglaze the pot with a few tablespoons of chicken broth if needed, then add pasta and remaining broth.
5. Cover and cook for 10 minutes, stirring every 3-4 minutes to prevent sticking.
6. While pasta cooks, blend the ricotta sauce ingredients until smooth using a food processor or immersion blender. Set aside.
7. Once pasta is cooked, remove from heat and stir in frozen peas to warm them and slightly cool the soup.
8. Add the blended ricotta sauce and stir to fully incorporate.
9. Stir in grated Parmesan cheese and serve immediately.
10. Garnish with extra cheese, Calabrian chiles, black pepper, fresh basil, or lemon juice, if desired.
Notes
For a smoother texture, blend the ricotta sauce before adding to the soup.
Substitute ground turkey, Italian sausage, or your preferred protein in place of ground chicken.
Cauliflower gnocchi or chickpea pasta can be used for low-carb or high-protein variations.
Use whole milk ricotta for a richer, creamier soup.
Store leftovers in the fridge for up to 4 days; reheat gently over low heat.
