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One Pot Creamy Italian Ground Chicken Soup

One Pot Creamy Italian Ground Chicken Soup: Comfort in Every Spoon

One Pot Creamy Italian Ground Chicken Soup combines rich flavors and a velvety texture for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Ground Chicken Can substitute with turkey or lean beef.
  • 2 tablespoons Olive Oil Can use vegetable oil if desired.
  • 1 medium Onion Any onion variety works; yellow or sweet onions are preferred.
  • 3 cloves Garlic Fresh garlic is recommended for the best flavor.
  • 2 medium Carrots Frozen carrots can be used in a pinch.
  • 2 stalks Celery Can omit if unavailable.
  • 6 cups Chicken Broth Vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Coconut milk for a dairy-free version.
  • 1 can Diced Tomatoes Undrained for added flavor. Fresh tomatoes can be used if preferred.
  • 1 tablespoon Italian Seasoning A mix of dried herbs can be substituted.
  • Salt To taste.
  • Pepper To taste.
  • 4 cups Baby Spinach Kale or Swiss chard can be used.
  • 2 cups Cooked Pasta Skip for a lower-carb version.
  • Grated Parmesan Cheese For garnishing.
  • Fresh Parsley Basil or thyme can also work.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This should take about 1-2 minutes.
  2. Add 1 pound of ground chicken to the pot, breaking it up with a spatula. Cook for about 5-7 minutes until it is well-browned.
  3. Stir in 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 stalks of diced celery. Sauté for about 5 minutes, or until the vegetables are tender.
  4. Pour in 6 cups of chicken broth and add 1 can of undrained diced tomatoes. Simmer over medium-high heat for 3-4 minutes.
  5. Sprinkle in 1 tablespoon of Italian seasoning, along with salt and pepper to taste. Allow the soup to come to a simmer for an additional 3-5 minutes.
  6. Lower the heat to medium-low and stir in 1 cup of heavy cream until fully blended.
  7. Fold in 4 cups of baby spinach and let it wilt for about 2-3 minutes.
  8. If desired, add in 2 cups of cooked pasta and stir gently for an additional couple of minutes to heat everything through.
  9. Taste the soup and adjust any seasoning if necessary.
  10. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 3mg

Notes

Allow the soup to simmer longer for a richer taste, and avoid boiling after adding heavy cream to prevent curdling.

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