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crispy onion focaccia in a bowl of cheesy Italian chicken soup garnished with basil and parmesan cheese
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Cheesy Italian Chicken Soup

Garlic and herb ground chicken breast with chili peppers, peas, protein pasta, and a creamy ricotta parmesan cheese broth.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 Servings
Calories: 445kcal
Author: Mason Woodruff

Ingredients

  • 1 Tablespoon Olive Oil
  • 16 oz Ground Chicken
  • 2 Tablespoons Chopped Calabrian Chili Peppers or tomato paste
  • 3 Frozen Crushed Garlic Cubes or 3 cloves fresh
  • 2 teaspoons Italian Seasoning (no salt added)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 4 cups Chicken Bone Broth
  • 8 oz Protein Pasta I used Brami cubetti*
  • 1 cup (135g) Frozen Peas
  • 1 ¾ cups (15 oz) Whole Milk Ricotta
  • ½ cup (60g) Grated Parmesan Cheese
  • ¼ cup Water
  • Lemons, Parmesan, and Fresh Basil for serving

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat before adding the ground chicken. Cook for 2-3 minutes on one side until golden before breaking apart and fully cooking.
  • Stir in the chili peppers, garlic, Italian seasoning, salt, and black pepper to the pot and cook until fragrant, another minute or so.
  • Add a few tablespoons of the broth to deglaze the pot and release any crispy bits on the bottom. Add the remaining broth and the pasta. Stir together, cover the pot, and cook for 10 minutes, stirring halfway through.
  • While the pasta cooks, blend the ricotta, parmesan, and water together until completely smooth. Set aside.
  • After the pasta has cooked for 10 minutes, reduce the heat to low and remove the lid. Stir in the peas and cook for 2-3 minutes until the peas are heated through.
    • The frozen peas will reduce the temperature of the soup before adding the cheese in the next step. So don't thaw the peas before using.
  • Add the blended ricotta to the soup and stir together. Cook for another minute or two until the cheese is evenly incorporated and up to temperature before turning off the heat.
  • Salt and pepper to taste before serving. Garnish with a big squeeze of lemon juice, more grated parmesan, and freshly chopped basil, if desired.

Nutrition

Serving: 12oz (about 1 1/2 cups) | Calories: 445kcal | Carbohydrates: 32g | Protein: 47g | Fat: 17g | Fiber: 5g