BEST ITALIAN GROUND CHICKEN SOUP
This Italian Ground Chicken Soup is a comforting and healthy dish, perfect for a cozy meal. It features tender ground chicken simmered with vegetables, herbs, and a light broth, offering a taste of Italy in every spoonful.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- 1 cup small pasta shapes ditalini, orzo, or acini di pepe
- 1 cup chopped fresh spinach
- Salt to taste
- Black pepper to taste
- Freshly grated Parmesan cheese for garnish
- Fresh parsley, chopped for garnish
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with their juice), dried oregano, dried basil, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Stir in the pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
- During the last minute of cooking, stir in the chopped spinach until it wilts.
- Season the soup with salt and black pepper to taste.
- Ladle the Italian Ground Chicken Soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired.
- Serve hot with crusty bread for dipping.
Notes
Ground chicken can be browned for extra flavor. Feel free to add other vegetables like zucchini or bell peppers. The quality of the chicken broth greatly impacts the soup's flavor. For a creamier soup, stir in a dollop of heavy cream or mascarpone cheese at the end of cooking. The soup tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for up to 2-3 months.