Hey friend,
Let me tell you about this Lemon Ricotta Chicken Pasta Soup—it’s creamy, light, a little tangy, and total comfort in a bowl. It tastes like spring in soup form. The ricotta makes it creamy without being too heavy, and the lemon just brightens everything up. It’s cozy but fresh, and seriously satisfying
🍋 What You’ll Need
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1½ cups cooked shredded chicken
- 3/4 cup small pasta (like ditalini or small shells)
- 1/2 cup whole milk ricotta cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley or basil, chopped (optional)
💛 Why I Love This Recipe
I made this on a chilly day when I wanted something comforting but not heavy. I had ricotta leftover from another recipe, and the lemon idea hit me out of nowhere. The result? Creamy, bright, and deeply cozy. I’ve been hooked ever since.
- Fresh and light with a creamy twist
- Super cozy without being overly rich
- Done in about 30 minutes
- One pot = easy cleanup
- Great for using up leftover chicken
🍽️ Servings + Time
- Serves: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
📊 Macros (Per serving – approx.)
- Calories: 320
- Protein: 26g
- Carbs: 24g
- Fat: 14g
🔬 Why This Recipe Works (Quick Science)
Ricotta adds a creamy texture without needing cream or flour. The acid from lemon juice balances out the richness of the cheese and chicken. Small pasta holds onto the broth well, and the shredded chicken gives protein and body without weighing it down.
⚠️ Common Mistakes
- Adding lemon juice too early: It can curdle dairy. Always stir it in at the end.
- Overcooking the pasta: It gets mushy in soup. Cook just until al dente.
- Not stirring the ricotta well: Dolloping it on top looks pretty, but stirring blends it into the broth for full flavor.
- Using low-sodium broth without adjusting salt: You might need to season more!
🍴 What to Serve With
- Crusty bread or garlic toast
- Light green salad with vinaigrette
- Roasted asparagus or green beans
- Parmesan crisps or crackers
- Grilled cheese sandwich (trust me on this)
🔧 Tools You’ll Need
- Large soup pot
- Cutting board + knife
- Wooden spoon
- Ladle
- Microplane or fine grater for lemon zest
🔁 Substitutions + Variations
- No ricotta? Try mascarpone or a splash of heavy cream
- No lemon? Add a dash of white wine vinegar for brightness
- Want it vegetarian? Use veggie broth and skip the chicken—add white beans
- Like it spicy? Add red pepper flakes while sautéing the garlic
⏱ Make-Ahead Tips
- Soup base (without lemon or ricotta) can be made 2 days ahead
- Add lemon and ricotta just before serving for best flavor
- Store in fridge up to 4 days. Pasta may absorb broth—just add more when reheating
👨🍳 How to Make Lemon Ricotta Chicken Pasta Soup
Step 1: Sauté the Onion & Garlic
Heat 1 tbsp olive oil in a soup pot over medium heat. Add 1 small diced onion and cook for 3–4 minutes until soft. Add 2 cloves minced garlic and cook for 30 seconds, until fragrant.
Step 2: Add Broth & Pasta
Pour in 4 cups chicken broth. Bring to a gentle boil, then stir in 3/4 cup small pasta. Cook for 8–10 minutes, until pasta is tender but still firm.
Step 3: Stir in Chicken
Add 1½ cups cooked shredded chicken to the pot. Stir and let it warm through for about 2–3 minutes.
Step 4: Finish with Ricotta & Lemon
Turn off the heat. Stir in 1/2 cup ricotta cheese, 1 tbsp lemon juice, and 1 tsp lemon zest. Season with 1/2 tsp salt and 1/4 tsp pepper, to taste.
Step 5: Garnish & Serve
Ladle soup into bowls. Top with fresh parsley or basil and extra lemon zest if you like. Serve hot!
🧊 Leftovers & Storage
- Store in an airtight container for up to 4 days
- Add extra broth when reheating—it thickens slightly in the fridge
- Reheat gently on the stove or in the microwave, stirring well
❓ FAQ
Can I use rotisserie chicken?
Yes! It’s perfect for this and saves time.
What kind of pasta works best?
Small shapes like ditalini, orzo, or mini shells work great.
Can I freeze this soup?
Not the best idea with ricotta and pasta—texture changes. But you can freeze the base without those, then add them fresh.
How do I make it dairy-free?
Skip the ricotta or sub with a dairy-free cream. Add more lemon for balance.
🍋 That’s a Wrap!
This Lemon Ricotta Chicken Pasta Soup is bright, creamy, and perfect for when you want comfort food that still feels fresh. It’s easy to throw together and fancy enough to serve to guests. Let me know how it turns out for you—or what twist you add! 💬🍜🌿
Happy cooking!