Creamy Italian Ground Chicken Soup: Rich & Easy (Print Version)
Savor creamy Italian ground chicken soup. A simple, hearty bowl packed with flavor, perfect for a weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground chicken
03 -
1 medium yellow onion, diced
04 -
4 cloves garlic, minced
05 -
6 cups chicken broth, low sodium
06 -
1 (14.5 oz) can diced tomatoes, undrained
→ Flavor Boosters
07 -
2 tsp Italian seasoning
08 -
1 tsp dried oregano
09 -
1/4 tsp red pepper flakes (optional)
→ For Creaminess & Freshness
10 -
1 cup heavy cream
11 -
5 oz fresh spinach
→ Finishing Touches
12 -
Salt and black pepper to taste
13 -
Freshly grated Parmesan cheese, for serving
# Instructions:
01 -
First things first, get your olive oil warming in a large pot or Dutch oven over medium heat. Add the ground chicken, breaking it up with a spoon as it cooks. You want it nicely browned all over, no pink bits left. This step builds so much flavor for our Creamy Italian Ground Chicken Soup, so don't rush it. Drain any excess fat, which I sometimes forget, and then my soup ends up a bit greasy. Oops!
02 -
Once the chicken is browned, toss in the diced yellow onion. Let it cook for about 5-7 minutes, until it's softened and starting to turn translucent. Then, add the minced garlic and red pepper flakes. Stir them in for just about a minute until fragrant. Don't let that garlic burn! I've scorched garlic before, and it makes the whole soup taste bitter.
03 -
Pour in the chicken broth and diced tomatoes (undrained!). Add the Italian seasoning and dried oregano. Give everything a good stir, making sure to scrape up any browned bits from the bottom of the pot. Those bits are pure flavor gold, honestly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes. This lets all those flavors meld together.
04 -
After simmering, stir in the heavy cream. This is the moment the Creamy Italian Ground Chicken Soup truly transforms! Watch it turn that beautiful, rich color. Let it heat through gently for about 5 minutes, but don't bring it to a rolling boil once the cream is in, or it might separate. I've done that, and it's a sad sight.
05 -
Finally, stir in the fresh spinach a handful at a time. It will seem like a lot, but it wilts down super quickly. Just keep stirring until all the spinach is tender and vibrant green. Season the Creamy Italian Ground Chicken Soup with salt and black pepper to taste. Taste it, adjust it—this is your soup!
06 -
Ladle the warm Creamy Italian Ground Chicken Soup into bowls. A generous sprinkle of freshly grated Parmesan cheese on top is a must, in my humble opinion. A little crusty bread on the side for dipping? Perfection. Enjoy that comforting warmth!
# Notes:
01 -
Personal cooking tip I've learned through experience: Don't boil the soup after adding cream; it can curdle!
02 -
Storage advice from my kitchen trials: This soup keeps well in the fridge for 3-4 days, but freezing might alter the creaminess slightly.
03 -
Substitution I've tried that worked surprisingly well: Ground turkey is a decent swap for ground chicken, just a milder flavor.
04 -
Serving suggestion that makes this dish extra special: Always serve with crusty garlic bread and a generous sprinkle of fresh Parmesan!
# Tools You'll Need:
01 -
Large Dutch oven or pot
02 -
wooden spoon
03 -
cutting board
04 -
knife
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 30 g
Total Carbohydrate: 20 g
Protein: 25 g