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–+ servings
One Pot Creamy Italian Ground Chicken Soup

One Pot Creamy Italian Ground Chicken Soup for Cozy Nights

A warm, comforting One Pot Creamy Italian Ground Chicken Soup, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Chicken Substitute with ground turkey for a leaner option.
  • 1 medium Onion, diced Shallots can be used for a milder taste.
  • 3 cloves Garlic, minced Use garlic powder in a pinch, adjusting for strength.
  • 2 medium Carrots, diced Frozen or canned carrots can substitute.
  • 2 stalks Celery, diced Bell peppers can be used for a different twist.
  • 1 can (14.5 oz) Diced Tomatoes, undrained Fresh tomatoes can create a fresher taste.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian-friendly option.
For the Creamy Finish
  • 1 cup Heavy Cream Substitute with coconut milk for a dairy-free version.
  • 1 tsp Dried Italian Seasoning Make your own with basil, oregano, and thyme.
  • 1 tsp Salt Adjust to taste, low-sodium options available.
  • ½ tsp Black Pepper White pepper can be used for a milder flavor.
Filling Additions
  • 1 cup Fresh Spinach or Kale Substitute with arugula or any leafy green.
  • 1 cup Medium Shell Pasta Gluten-free pasta can be an alternative.
Delicious Finishes
  • ½ cup Grated Parmesan Cheese Nutritional yeast can boost flavor for a dairy-free option.
  • Fresh Basil Leaves Substitute with parsley if needed.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, brown the ground chicken, breaking it apart. Cook for about 5-7 minutes until no longer pink, then remove and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
  3. Pour in undrained diced tomatoes and chicken broth, stirring to combine and scraping the bottom of the pot.
  4. Add dried Italian seasoning, salt, and black pepper. Bring to a gentle boil, then reduce to a simmer and cover. Cook for about 10 minutes.
  5. Add medium shell pasta. Stir well and continue to simmer for 8-10 minutes until pasta is al dente.
  6. Stir in heavy cream and heat through for 2-3 minutes without boiling.
  7. Mix in fresh spinach or kale, stirring until wilted, about 2 minutes.
  8. Stir in grated Parmesan cheese until melted. Ladle soup into bowls and garnish with fresh basil leaves.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Taste as you go, adjust seasoning as needed. To store leftovers, keep pasta separate to avoid mushiness.

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