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Calabrian Spring Onion Chicken Soup with Ricotta

A bright, fresh, spring soup inspired by Southern Italy, loaded with scallions, balanced with creamy ricotta, and a little kick thanks to Calabrian chile paste.
Prep Time 10 mins
Cook Time 15 mins
Servings 4


  • 2 tablespoons of olive oil
  • one bunch of scallions, white portion chopped, about 3/4 cup (reserve green portion)
  • 1 medium red onion, roughly chopped
  • pinch of sea salt
  • 4 large cloves of garlic, minced
  • 1 cup white wine
  • 5 cups Pressure Cooker Spring Onion Chicken Broth (see recipe above)
  • reserved shredded chicken from making broth (or 1 pound of chicken thighs cut into chunks)
  • salt to taste
  • reserved green portion of scallions
  • 1/4 cup whole milk ricotta, or to taste
  • 1 cup of rice cooked in chicken broth
  • Calabrian chile paste, to taste
  • freshly ground black pepper


  • Heat the olive oil in a heavy bottom pot over medium-high heat. Add white portion of scallions and red onion and sprinkle with a pinch of sea salt. Cook until onions are translucent and softened, about 8 minutes.
  • Add garlic and stir constantly until very fragrant, about 2 minutes. Deglaze with wine and add warmed chicken broth. Bring to a boil and then lower to a simmer.
  • Add chicken and once warmed through, taste and adjust salt level. Since the broth is homemade it will be necessary to add enough salt. Add roughly chopped green portion of scallions.
  • Portion into bowls and add about 1 tablespoon of ricotta to each bowl. Serve with rice cooked in broth, Calabrian chile paste, and black pepper.