In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion, sautéing until it becomes translucent, about 3-4 minutes.

Next, add 2 minced garlic cloves along with 1 diced carrot and 1 diced celery stalk, cooking until softened for an additional 5 minutes.

Increase the heat to medium-high and crumble in 1 pound of ground chicken. Cook for about 6-8 minutes until no longer pink.

Once the chicken is browned, stir in 1 tablespoon of Italian seasoning, and season with salt and pepper to taste.

Pour in 4 cups of chicken broth and bring the mixture to a boil over high heat. Then reduce the heat to a gentle simmer for 5 minutes.

Add 1 cup of uncooked bow tie pasta to the simmering broth, stirring well. Cook according to package instructions for about 8-10 minutes.

Stir in 1 cup of heavy cream and 1 cup of frozen peas, heating through for about 2-3 minutes.

Remove the pot from heat and blend in 1/2 cup of freshly grated Parmesan cheese until it melts into the soup.

Taste the soup and adjust seasoning if needed. Serve hot, garnished with your favorite toppings.