There is something quietly magical about a pot of creamy Italian ground chicken soup simmering away on the stove after a long day. The steam fogs up the windows, the smell of garlic and herbs drifts through the house, and suddenly everyone starts wandering into the kitchen “just to check” when dinner will be ready. This Creamy Italian Ground Chicken Soup wraps tender ground chicken, soft vegetables, and a silky, cheesy broth into one comforting bowl that tastes like a hug. The best part? It all comes together in one pot with simple ingredients you probably recognize and it still feels a little special.
Ground chicken can be a bit shy on its own, but in this soup it becomes the perfect canvas for Italian herbs, rich broth, cream, and plenty of Parmesan. Every spoonful gives you a mix of juicy chicken, sweet carrot, savory celery, and little ribbons of spinach, all coated in a velvety, creamy broth. It is the kind of soup that makes you slow down between bites, maybe grab another slice of crusty bread, and wonder why you do not make homemade soup more often.
Why You Will Love This Creamy Italian Ground Chicken Soup
This recipe proves that comfort food does not have to be fussy or complicated. It uses everyday ingredients—ground chicken, broth, milk, cream, dried herbs—and builds them into a soup that feels restaurant-worthy but stays cozy and approachable.
The texture is incredibly satisfying: the broth is creamy but not heavy, the vegetables stay tender with a bit of bite, and the cheeses melt in to create that luxurious finish. If you love a bowl of soup that actually feels like a full meal—not just an appetizer—this creamy Italian ground chicken soup delivers.
Key Ingredients For The Best Flavor
What makes this soup special is how each ingredient plays its part. Here is a quick look at the essentials you will need to bring Creamy Italian Ground Chicken Soup to life.
- Ground chicken: Lean, mild, and perfect for soaking up garlicky, herby flavors while still keeping the soup light.
- Olive oil: Used to brown the chicken and sauté the aromatics, it adds a subtle richness that sets up the base of the soup.
- Onion and garlic: These two are the foundation of that cozy, savory smell that hits you as soon as the soup gets going.
- Carrot and celery: Classic soup vegetables that bring sweetness, crunch, and depth.
- Chicken broth: The backbone of the soup, giving you a flavorful base before the cream and cheeses step in.
- Heavy cream and whole milk: The duo that makes the broth velvety without turning it into a brick of cheese sauce.
- Dried basil and oregano: Simple Italian herbs that give the soup its rustic, familiar character.
- Red pepper flakes: Completely optional, but a pinch adds a gentle heat that cuts the richness.
- Grated Parmesan and shredded mozzarella: One adds nutty, salty depth, the other melts into stretchy, creamy goodness.
- Fresh spinach: Stirred in at the end for a pop of color, freshness, and a small boost of greens.
How To Make Creamy Italian Ground Chicken Soup
This is a straightforward one-pot recipe, but a few small details like when you add the cheese and spinach make a big difference in the final texture.
- Warm a splash of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the ground chicken and cook, breaking it up with a spoon, until no longer pink and lightly browned at the edges.
- Transfer the cooked chicken to a plate, leaving a little of the fat in the pot.
- In the same pot, sauté the chopped onion until soft and translucent, then stir in the garlic just until fragrant.
- Add the diced carrot and celery and cook a few more minutes to soften them slightly.
- Return the cooked ground chicken to the pot and stir everything together.
- Pour in the chicken broth, then add the heavy cream and whole milk, stirring to combine into a smooth base.
- Season with dried basil, dried oregano, salt, black pepper, and red pepper flakes if using.
- Bring the soup to a gentle simmer and let it cook for about 10–15 minutes so the flavors can meld.
- Stir in the grated Parmesan until it melts into the broth, followed by the shredded mozzarella.
- Add the chopped spinach and let it wilt, then taste and adjust seasoning if needed.
- Ladle into bowls, add extra Parmesan on top if you like, and serve hot.
Pro Tips For Extra-Cozy Results
- Brown, do not just steam, the chicken: Let the ground chicken get a little color in the pan. Those browned bits add flavor to the broth.
- Keep the heat gentle after adding dairy: Once the cream and milk go in, avoid a hard boil to prevent curdling or a grainy texture.
- Add cheese slowly: Sprinkle the Parmesan and mozzarella in gradually, stirring as you go, so they melt smoothly.
- Adjust thickness at the end: If the soup feels too thick, loosen it with a splash of extra broth or milk; if it feels thin, simmer a few extra minutes uncovered.
Delicious Variations To Try
Once you make this creamy Italian ground chicken soup once, it is hard not to start tweaking it based on what you have in the fridge. Here are some easy ways to change things up.
- Pasta version: Stir in a small pasta shape (like ditalini, orzo, or small shells) and cook until just tender for a heartier, almost stew-like bowl.
- Extra veggie soup: Add zucchini, bell pepper, or a handful of peas toward the end for more color and texture.
- Spicier twist: Increase the red pepper flakes or add a finely chopped chili when you sauté the onions and garlic.
- Lighter spin: Swap some of the heavy cream for more milk or use half-and-half if you want a slightly lighter broth.
Substitutions That Work Well
- Ground meat: Ground turkey works beautifully in place of ground chicken. Ground pork or beef will be richer and a bit heavier but still delicious.
- Dairy-free options: Use unsweetened coconut milk or a barista-style plant cream instead of cream and milk, and swap in your favorite dairy-free cheeses.
- Broth: Vegetable broth can stand in for chicken broth if needed; just be sure to taste and adjust the seasoning.
- Greens: If you do not have spinach, chopped kale (finely sliced) or Swiss chard leaves make good stand-ins—just give them a few extra minutes to soften.
Troubleshooting Common Soup Issues
- Soup is too thin: Let it simmer a bit longer uncovered, or whisk a teaspoon of cornstarch into a splash of cold broth and stir it in.
- Soup is too thick: Add more broth or milk a little at a time until you reach your ideal consistency.
- Cheese clumped or separated: Make sure the soup is only gently simmering when you add cheese, and sprinkle it in gradually while stirring.
- Too salty: Add a splash of extra cream or milk and a bit more unsalted broth; you can also toss in a small, peeled potato and simmer, then remove it.
Storage And Serving Ideas
Let the soup cool slightly before transferring it to airtight containers. It keeps well in the fridge for about 3–4 days; the flavors often deepen by the next day. Reheat gently on the stove over low to medium-low heat, adding a bit of broth or milk if it has thickened in the fridge.
For longer storage, you can freeze portions for up to about 3 months. The texture of dairy-based soups can change slightly after freezing, but a slow reheat and a splash of fresh cream or broth usually brings it back to life. Serve your creamy Italian ground chicken soup with crusty bread, garlic toast, or a simple green salad for a complete, comforting meal.
Frequently Asked Questions
Can I use a different meat instead of ground chicken?
Yes, ground turkey is the closest swap and keeps the soup fairly light. Ground pork or beef will give you a richer, more robust flavor and a slightly higher fat content.
Can I make this soup dairy-free?
You can make a dairy-free version by using full-fat coconut milk or another creamy plant-based milk in place of the cream and cow’s milk, and using dairy-free mozzarella and Parmesan-style shreds. Be sure to taste and adjust the seasoning, since plant milks can change the flavor slightly.
Can I add pasta to this soup?
Absolutely. Add a small pasta shape directly to the simmering soup and cook until just al dente, stirring occasionally so it does not stick. You may want to add a bit more broth, since the pasta will absorb some liquid.
Does this soup freeze well?
It does freeze, but the creamy base can become slightly grainy after thawing. To help, thaw overnight in the fridge and reheat slowly, adding a splash of fresh cream or broth and whisking gently.
How can I make the soup spicier?
Increase the red pepper flakes, or sauté a chopped chili pepper with the onion and garlic. You can also finish each bowl with a few drops of your favorite hot sauce.
Can I make this soup ahead for guests?
Yes, this soup is great made a day in advance. Reheat gently on the stove, adding a little extra broth or milk if it has thickened, then finish with a fresh handful of Parmesan and herbs before serving.
What should I serve with creamy Italian ground chicken soup?
Crusty bread, a simple green salad, or roasted vegetables all pair nicely. For a more indulgent spread, add a small antipasto plate with olives, cured meats, and a few slices of cheese.
Creamy Italian Ground Chicken Soup
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the ground chicken and cook, breaking it into small pieces, until it is no longer pink and lightly browned.
- Use a spoon to transfer the cooked chicken to a plate, leaving a bit of the cooking fat in the pot.
- Add the chopped onion to the pot and sauté until softened and translucent.
- Stir in the minced garlic and cook just until fragrant, about 30–60 seconds.
- Add the diced carrot and celery and cook for 2–3 minutes to start softening the vegetables.
- Return the cooked ground chicken to the pot and stir to combine with the vegetables.
- Pour in the chicken broth, then add the heavy cream and whole milk, stirring until the liquid is well combined.
- Season the soup with dried basil, dried oregano, salt, black pepper, and red pepper flakes if using.
- Bring the soup to a gentle simmer and cook for about 10–15 minutes to allow the flavors to meld.
- Stir in the grated Parmesan cheese until it melts into the broth.
- Add the shredded mozzarella cheese and stir again until the soup is creamy and smooth.
- Stir in the chopped spinach and cook for another 3–5 minutes, until the greens are wilted and tender.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes as needed, then serve hot.
