
A bright, comforting soup combining browned ground chicken, tender farfalle, frozen peas and a silky lemon-ricotta finish—ready in about 30 minutes and perfect for weeknights.

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.
From a practical standpoint, this became my go-to because it feels special without fuss. I often double the sauce and use it on roasted vegetables the next day. My partner loves that it reheats cleanly, and our picky eater has been known to request just the pasta with a splash of lemon and Parmesan—proof that this formula is flexible and forgiving.
My favorite part is the lemon finish—it's surprising how much brightness the citrus gives to a creamy base. One winter evening, this bowl made the whole family feel uplifted after a gray day; dishes were cleared and the kitchen smelled of lemon and garlic for hours. That memory makes this recipe more than just a quick meal—it's a mood lifter.
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.
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.
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.
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.
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.
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.
Brown the meat without moving it for the first few minutes to build flavor through caramelization.
Blend the ricotta until completely smooth so it emulsifies into the hot broth without clumping.
Taste for salt after adding Parmesan—cheese adds significant saltiness so adjust carefully.
Stir the pasta every few minutes while it cooks in broth to prevent sticking and ensure even cooking.
This nourishing creamy lemon ricotta chicken farfalle soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water.
Yes—if frozen, texture of pasta will change. Freeze broth and meat separately and cook fresh pasta when ready to serve.
This Creamy Lemon Ricotta Chicken Farfalle Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat olive oil in a Dutch oven over medium-high heat. Add ground chicken and let brown undisturbed 3–4 minutes, then break apart and cook until no pink remains.
Stir in Italian seasoning, garlic, and Calabrian peppers if using. Cook 30–60 seconds until fragrant and deglaze with a few tablespoons of broth if needed.
Add farfalle and 4 cups chicken broth. Bring to a simmer, cover, and cook about 10 minutes, stirring every 3–4 minutes until pasta is al dente.
Blend ricotta, milk, lemon juice, zest, and black pepper until completely smooth using a food processor or immersion blender. Set aside.
Remove pot from heat, stir in frozen peas, add ricotta sauce and grated Parmesan, and mix until combined. Adjust seasoning and serve immediately.
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This recipe looks amazing! Can't wait to try it.
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