Hearty Creamy Italian Ground Chicken Soup (Print Version)

Savor a bowl of comforting Creamy Italian Ground Chicken Soup. My simple recipe combines ground chicken, veggies, and a rich broth for a weeknight win.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Comfort Food

# Ingredients:

→ Base Ingredients for a Delicious Italian Chicken Soup

01 - 1 tbsp olive oil
02 - 1 lb ground chicken
03 - 1 large yellow onion, chopped
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4 cloves garlic, minced

→ Flavor Boosters

07 - 6 cups chicken broth (low sodium)
08 - 1 (14.5 oz) can diced tomatoes, undrained
09 - 2 tsp dried Italian seasoning
10 - 1 tsp dried basil
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper (or to taste)

→ Creamy & Finishing Touches

13 - 1/2 cup heavy cream
14 - 1/2 cup small pasta (ditalini or orzo)
15 - 2 cups fresh spinach
16 - 1/2 cup grated Parmesan cheese, plus more for serving

# Instructions:

01 - Alright, first things first, grab your big pot or Dutch oven. Drizzle in a bit of olive oil and get it nice and warm over medium-high heat. Toss in that ground chicken. Break it up with your spoon and let it brown up nicely, about 5-7 minutes. You want some lovely golden bits; that’s where the flavor lives, people! I always make sure to drain any excess fat here, because nobody wants a greasy soup, am I right? This step is crucial for building a flavorful Italian chicken soup base.
02 - Once your chicken is browned and drained, it’s time for the veggies! Add the chopped onion, carrots, and celery to the pot. Stir them around, letting them soften up for about 5-8 minutes until the onion is translucent. I love how the kitchen starts to smell amazing at this point, all sweet and savory. Then, stir in the minced garlic and let it cook for just about a minute until it’s fragrant. Seriously, don't let it burn; burnt garlic is a sad, bitter thing, I learned that the hard way once!
03 - Now for the liquid gold! Pour in the chicken broth and add the undrained diced tomatoes, Italian seasoning, dried basil, salt, and pepper. Give it a good stir to combine everything. Bring it to a gentle boil, then reduce the heat to a simmer, cover the pot, and let all those flavors meld together for about 15-20 minutes. This is where the magic happens, developing that deep, rich taste for our hearty soup. I always sneak a little taste here to adjust seasonings.
04 - Uncover the pot and toss in your small pasta. Stir it well to make sure it doesn't stick together. Let it cook according to package directions, usually 8-10 minutes, until it's al dente. You don't want mushy pasta, hon, trust me on this! I always set a timer for this part because I have a tendency to get distracted and overcook it. Cooking the pasta directly in the soup means it absorbs all that wonderful flavor, making every bite of this chicken soup delightful.
05 - Once the pasta is just right, reduce the heat to low. Now for the creamy goodness! Slowly pour in the heavy cream, stirring constantly. Then, add the fresh spinach. Keep stirring until the spinach wilts down, which usually only takes a minute or two. Don't let the soup boil once the cream is in; you risk it curdling, and nobody wants that! It’s all about gentle warmth now, giving our Creamy Italian Ground Chicken Soup its signature texture.
06 - Remove the pot from the heat. Stir in about half of the freshly grated Parmesan cheese. Give it one last taste test and adjust any seasonings if needed. Ladle your beautiful, hearty soup into bowls. Top each serving with an extra sprinkle of Parmesan and maybe a little fresh basil, if you're feeling fancy. Honestly, this is the best part—seeing everyone dig in! It's such a comforting meal, perfect for a chilly evening or just when you need a little pick-me-up.

# Notes:

01 - Don't rush the browning of the chicken; that's where all the flavor starts, honestly.
02 - This soup tastes even better the next day, so make a big batch! Just keep the pasta separate if you're a texture person like me.
03 - No ground chicken? Ground turkey works beautifully too, I’ve tried it when I was in a pinch.
04 - A sprinkle of fresh basil at the end makes all the difference, trust me on this.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - wooden spoon
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 380 kcal
Total Fat: 22g
Total Carbohydrate: 25g
Protein: 25g

Back