Ingredients
Scale
- ½ 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 (bowtie pasta)
- 1 cup frozen peas
- 2 oz Parmigiano Reggiano or Parmesan, freshly grated
- Ricotta Sauce
- 15 oz low fat ricotta
- ½ cup milk
- Juice of 2 lemons
- Zest of 1 lemon
- Black pepper, to taste
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat with olive oil. Add the ground chicken and cook undisturbed for 3–4 minutes to brown, then break apart and cook fully.
- Add Italian seasoning, garlic, and Calabrian chiles. Stir and cook for 30–60 seconds until fragrant.
- Add a splash of broth to deglaze if needed, then add the remaining broth and pasta. Cover and cook for 10 minutes, stirring every few minutes.
- While the pasta cooks, blend all ricotta sauce ingredients until completely smooth. Set aside.
- Turn off the heat once pasta is tender. Stir in frozen peas to cool slightly.
- Add the ricotta sauce and grated Parmesan, stirring until fully combined.
- Serve warm with extra parmesan, black pepper, basil, or lemon juice if desired.
Notes
- Blending the ricotta creates a smoother, creamier soup texture.
- Calabrian chiles can be replaced with sun-dried tomatoes or red pepper flakes.
- Ground turkey or Italian sausage can be substituted for ground chicken.
- If not serving immediately, keep soup warm over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian