Description
This One Pot Creamy Italian Ground Chicken Soup combines savory flavors, hearty vegetables, and tender pasta into a creamy, comforting meal that’s easy to make in just one pot.
Ingredients
1 lb ground chicken
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 cup whole milk or heavy cream
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 cups spinach, chopped
1/2 cup grated Parmesan cheese
1/2 cup small pasta (like ditalini or elbow macaroni)
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes.
- Add the chopped onion and minced garlic to the pot. Cook for 2-3 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Stir in the diced carrots and celery, cooking for another 3-4 minutes until the vegetables begin to soften.
- Pour in the chicken broth, milk (or cream), and diced tomatoes. Stir in the dried basil, oregano, red pepper flakes (if using), salt, and pepper.
- Bring the soup to a simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld together.
- Add the pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
- Stir in the spinach and Parmesan cheese. Cook for another 2 minutes, just until the spinach is wilted and the cheese has melted into the soup.
- Taste and adjust seasonings as necessary, then serve hot.
Notes
Vegetarian Option: Swap the ground chicken for plant-based ground meat or beans to make this soup vegetarian-friendly.
Spicier Version: Add more red pepper flakes or a dash of hot sauce to kick up the heat.
Low-Carb Option: Replace the pasta with zucchini noodles or another low-carb pasta alternative.
Dairy-Free: Use a dairy-free milk alternative and skip the Parmesan cheese to make the soup dairy-free.
More Veggies: Add other vegetables like bell peppers, zucchini, or green beans for added texture and flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months.
Reheating: Reheat on the stovetop over low heat, adding more broth or milk to adjust consistency if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
