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A steaming bowl of Italian Soup With Ground Chicken features prominently in this delicious featured image.

Easy Italian Soup with Ground Chicken

This hearty Italian soup with ground chicken is a comforting and flavorful meal that's easy to prepare. It's packed with vegetables, beans, and pasta, making it a complete and satisfying dish perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • 1 cup small pasta such as ditalini or acini di pepe
  • 1 cup chopped fresh spinach
  • 1/4 cup grated Parmesan cheese, for garnish
  • Fresh parsley, chopped optional
  • Crusty bread, for serving optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Spoon
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth and add the diced tomatoes (with their juice), cannellini beans, oregano, basil, and red pepper flakes (if using).
  6. Season with salt and black pepper to taste.
  7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld.
  8. Add the pasta to the soup and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender.
  9. Stir in the chopped spinach and cook until it wilts, about 1-2 minutes.
  10. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired.
  11. Serve hot with crusty bread for dipping.

Notes

For a richer flavor, simmer the soup for a longer period. You can add other vegetables like zucchini or bell peppers. To make it creamy, stir in a splash of heavy cream at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to thin it out.