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.