Preparation Steps

• Heat a Dutch oven or large soup pot over medium-high heat. Add olive oil, followed by the ground chicken. Let it cook undisturbed for 3-4 minutes to brown before breaking it up and cooking through.
• Stir in Italian seasoning, garlic, and Calabrian peppers. Cook for 30-60 seconds, or until the garlic is fragrant.
• If needed, deglaze the pot with a few tablespoons of chicken broth. Then, add the pasta and the remaining broth. Cover and cook for about 10 minutes, stirring every 3-4 minutes.
• While the pasta cooks, combine all ricotta sauce ingredients in a food processor or use an immersion blender to blend until smooth. Set aside.
• Once the pasta is tender, remove the pot from heat and stir in the frozen peas to cool the soup slightly. Then, fold in the ricotta sauce and grated cheese, mixing until everything is well combined.
• Serve warm with optional garnishes like additional Parmesan, Calabrian peppers, black pepper, fresh basil, or a squeeze of lemon juice. If not serving immediately, keep the soup warm over low heat.