This creamy lemon ricotta chicken farfalle soup has become my unexpected weeknight hero. I first stumbled on this combination on a hurried Tuesday evening when the fridge offered up a pound of ground chicken and a half-used tub of ricotta. What began as pantry salvage turned into a dish that my family asks for whenever we want comfort that feels a bit lighter than cream-based chowders. The pasta cooks right in the broth so the pot comes away with a delicate starchy body, while the lemon and ricotta lift the whole bowl into something bright and spoonable.

I remember the first time I served it: my twelve-year-old, usually indifferent to anything with visible herbs, inhaled the lemon zest and went back for seconds. The texture is a lovely contrast — al dente farfalle, soft little bites of ground chicken, and the burst of frozen peas. The ricotta sauce emulsifies into the warm broth creating a velvety mouthfeel without heavy cream. This recipe is forgiving, fast, and versatile, which is why it's now a regular at our table for both busy weeknights and casual Sunday dinners.

Ingredients

• Ground chicken (1 lb): Use lean ground chicken for a lighter bowl; if you prefer more flavor, 85/15 ground turkey works well. Look for fresh-packaged meat from a trusted brand and brown until no pink remains for the best texture.
• Olive oil (1/2 tbsp): A small amount of extra virgin olive oil to encourage browning and carry the seasonings; use a neutral oil if you want a softer olive flavor.
• Italian seasoning (2 tsp): A dried blend of oregano, basil and thyme that gives a gentle herbal backbone—substitute 1 tsp fresh chopped herbs if available.
• Garlic (3 cloves, minced): Fresh garlic is key for aroma; avoid jarred minced garlic when possible as it loses brightness.
• Calabrian peppers (1 tbsp, optional): Adds smokey heat. If you can't find them, a pinch of red pepper flakes or a teaspoon of harissa gives a similar kick.
• Reduced-sodium chicken broth (4 cups): Forms the soup base; reduced-sodium ensures you control seasoning near the end. Homemade or a good-quality boxed broth works fine.
• Farfalle pasta (8 oz): Bow-tie pasta holds sauce well in the folds; other short shapes like orecchiette or shells work too. Measure dry pasta by weight for consistent results.
• Frozen peas (1 cup / 170 g): Tossed in at the end for color, sweetness and a quick vegetable hit—their brief steaming in the hot broth keeps them bright.
• Parmigiano-Reggiano (2 oz, freshly grated): Freshly grated Parmesan adds umami and salt; pre-grated powders won't melt as smoothly into the sauce.
• Low-fat ricotta (15 oz / 1 3/4 cups): The star of the sauce—gives creaminess while keeping the bowl lighter than heavy cream. Whole-milk ricotta will be richer if desired.
• Milk (1/2 cup): Helps loosen the ricotta into a smooth emulsion; use dairy or unsweetened plant milk for a lighter texture.
• Fresh lemons (juice of 2 lemons + zest of 1): Key for brightness; always zest before juicing to capture the aromatic oils.
• Black pepper (to taste): Freshly ground black pepper is recommended for the finish.

Instructions

Cook the Meat: Heat 1/2 tablespoon olive oil in a Dutch oven or large soup pot over medium-high. Add 1 lb ground chicken and let it brown undisturbed for 3-4 minutes to develop color, then break it apart and continue cooking until no pink remains (about 4–6 minutes total). Browning creates flavor through the Maillard reaction, so resist stirring too often. Season and Sauté: Stir in 2 teaspoons Italian seasoning, the minced garlic, and 1 tablespoon chopped Calabrian peppers if using. Sauté for 30–60 seconds until fragrant—don't let the garlic burn. If the pot looks dry or browned bits stick, deglaze with 2–3 tablespoons of the chicken broth, scraping up the fond to add depth to the broth. Cook the Pasta in Broth: Add 8 ounces farfalle and the remaining 4 cups of reduced-sodium chicken broth. Bring to a gentle boil, then reduce to a simmer, cover, and cook for about 10 minutes, stirring every 3–4 minutes to prevent sticking. Cook until the pasta is al dente—taste at 8 minutes and decide. The pasta will release starches that thicken the broth slightly. Prepare the Ricotta Sauce: While the pasta cooks, combine 15 ounces low-fat ricotta, 1/2 cup milk, the juice of 2 lemons, zest of 1 lemon, and black pepper to taste in a food processor or with an immersion blender. Blend until completely smooth and slightly aerated—this helps it emulsify into the hot broth without clumping. Combine and Finish: When the pasta is tender, remove the pot from heat and stir in 1 cup (170 g) frozen peas to cool the soup slightly. Add the ricotta mixture and stir until homogenous. Fold in 2 ounces freshly grated Parmigiano-Reggiano. Taste and adjust salt and pepper—because the cheese adds salt, adjust carefully. Serve: Ladle immediately into bowls and garnish with extra grated Parmesan, a few torn basil leaves, a sprinkle of black pepper, and an optional drizzle of olive oil or a few Calabrian pepper flakes for heat. If you must hold it, keep warm on the lowest stove setting and stir occasionally to prevent separation.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Because pasta absorbs liquid over time, reheat gently on the stove with a splash of water or chicken broth to loosen the consistency, stirring constantly until hot. For longer storage, remove the pasta and freeze the broth with the cooked meat in a freezer-safe container for up to 3 months; when ready, thaw and cook fresh pasta before combining for best texture. Avoid freezing finished bowls to preserve the integrity of the pasta.

Ingredient Substitutions

Swap ground chicken with ground turkey or a mix of pork and chicken for more fat and flavor. For a vegetarian version, use crumbled firm tofu or cooked lentils and vegetable broth, and replace Parmesan with a plant-based hard cheese. If you need gluten-free, sub 8 oz gluten-free pasta and check that your broth and ricotta are certified gluten-free. For dairy-free, omit ricotta and finish with a cashew cream blended with lemon juice and a touch of nutritional yeast.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette and crusty bread to sop up the broth. Garnish each bowl with extra grated Parmesan, torn basil or oregano, and an optional drizzle of good olive oil. For a heartier meal, add roasted mushrooms or a handful of baby spinach when stirring in the ricotta. This also pairs well with a light white wine such as Pinot Grigio or a zesty Sauvignon Blanc.

Cultural Background

This bowl is a modern American comfort take that borrows Italian elements—ricotta and Parmigiano—for texture and umami, while farfalle is a classic pasta shape from Northern Italy. The technique of cooking pasta directly in broth has roots in rustic peasant cooking where stretching ingredients and building flavor in a single pot was essential. The lemon-ricotta finish recalls Italian summer flavors, bringing a bright note common in coastal Italian recipes.

Seasonal Adaptations

In spring, double the peas and add fresh mint or basil. In fall and winter, swap peas for roasted butternut squash cubes and finish with sage instead of lemon. For summer, use fresh peas and a spoonful of basil pesto stirred in at the end for a herb-forward variation. This recipe adapts easily to seasonal produce without changing the method.

Meal Prep Tips

Make the ricotta sauce ahead by 1-2 days and store in the fridge for quick weeknight assembly. Pre-cook and cool the ground chicken, storing it separately; when ready to serve, simmer broth, add pasta, then combine with prepped components. Portion into microwave-safe containers for lunches—reheat with a tablespoon of water to restore creaminess. Label containers with reheating instructions to ensure consistent results.

This soup is one of those recipes that rewards small adjustments—more lemon, a different pasta shape, or a spicy bite of Calabrian pepper—and still tastes like the same comforting bowl. Make it yours and enjoy the simplicity of a fast, creamy, and bright weeknight favorite.