Creamy Italian Ground Chicken Soup
A cozy one-pot Creamy Italian Ground Chicken Soup made with tender ground chicken, vegetables, Italian herbs, and a silky cheese-enriched broth that is perfect for an easy weeknight dinner.
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.
Notes
For a slightly lighter soup, replace some of the heavy cream with additional milk or broth. If you plan to add small pasta, cook it directly in the soup and add extra broth to account for absorption.