By One-Pot Creamy Italian Ground Chicken Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
One-Pot Creamy Italian Ground Chicken Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, One-Pot Creamy Italian Ground Chicken Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Soup Base:
1 tablespoon olive oil
1 pound ground chicken
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional, for heat)
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1/2 cup heavy cream or half-and-half
1/4 cup tomato paste
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Vegetables:
1 medium zucchini, diced
2 medium carrots, sliced
2 cups fresh spinach, roughly chopped (or kale)
1 cup frozen peas (optional)
For the Pasta:
1 1/2 cups small pasta (like ditalini or orzo)
Cheese Topping:
1/2 cup grated Parmesan cheese (plus more for serving)
Fresh basil, for garnish
PREPARATION STEPS
Cook the Chicken:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add ground chicken and cook, breaking it up with a wooden spoon, until browned and fully cooked. Remove excess fat if necessary.
Build the Flavor:
Add the diced onion and garlic to the pot. Sauté for 3-4 minutes until softened.
Stir in the dried basil, oregano, and red pepper flakes (if using). Cook for 1 minute to release the aromas.
Add Liquids and Vegetables:
Stir in the chicken broth, diced tomatoes, and tomato paste. Mix well.
Add the carrots and zucchini. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the vegetables to soften.
Cook the Pasta:
Stir in the pasta and continue simmering, uncovered, for 8-10 minutes or until the pasta is tender. Stir occasionally to prevent sticking.
Add Creaminess:
Reduce the heat to low and slowly stir in the heavy cream or half-and-half. Mix in the spinach (or kale) and peas, allowing them to wilt and heat through.
Cheesy Finish:
Stir in the Parmesan cheese and season with salt and black pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh basil and extra Parmesan cheese. Serve hot with crusty bread or garlic toast on the side.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
