1-First Step: Mise en Place and Prep Gather and measure all ingredients as listed above. Finely chop or prepare aromatics like garlic, and have your pasta and vegetables ready. This setup makes the process smooth and helps avoid any kitchen mishaps.

2-Second Step: Brown the Ground Chicken Heat a Dutch oven or large soup pot over medium-high heat with 1/2 tablespoon olive oil. Add 1 pound ground chicken and cook without stirring for 3-4 minutes to brown one side, then break apart and cook fully. This step builds the soup’s rich flavor foundation.

3-Third Step: Sauté Aromatics Add 2 teaspoons Italian seasoning, 3 cloves garlic, and 1 tablespoon chopped Calabrian peppers to the cooked chicken. Stir and cook for 30-60 seconds until the garlic is fragrant, enhancing the Italian essence of the soup.

4-Fourth Step: Add Broth and Pasta Deglaze the pot with a few tablespoons of chicken broth if needed. Add 8 ounces farfalle or bowtie pasta and the remaining 4 cups reduced sodium chicken broth, cover, and cook for 10 minutes, stirring every 3-4 minutes.

5-Fifth Step: Prepare the Ricotta Sauce While the pasta cooks, blend the ricotta sauce ingredients: 15 ounces low-fat ricotta, 1/2 cup milk, juice of 2 lemons plus zest of 1 lemon, and black pepper to taste, in a food processor or with an immersion blender until smooth.

6-Sixth Step: Finish and Serve After pasta cooks, turn off heat and remove cover. Stir in 1 cup frozen peas to warm them and slightly cool the soup. Add the ricotta sauce and stir well, then mix in 2 ounces grated Parmesan cheese. Serve warm, garnished with extra grated Parmesan, fresh basil, and a squeeze of lemon juice if desired.