If you’re craving a hearty, wholesome, and flavorful soup, you're going to love my copycat Carrabba’s Spicy Sicilian Chicken Soup recipe. My homemade version brings the restaurant favorite right to your kitchen! Packed with tender chicken, a blend of sauteed veggies, and just the right amount of spice, this comforting soup is the perfect meal for any day of the week.
Table of Contents
Why I Love This Spicy Chicken Soup Recipe
This recipe holds a special place in my heart because it was inspired by a family dinner at Carrabba’s with my mom. She ordered a side salad with their spicy Sicilian chicken soup, and she was obsessed with it! After that day, we would go to Carrabba's a bunch and she'd always order the spicy chicken soup, and I'd get the chicken bryan.
I wanted to recreate Carrabba's spicy Sicilian chicken soup at home in her memory, and that's where this recipe was born. After a few attempts (some turning out not so great), I nailed it! Now it’s a go-to comfort meal in my family, and we always get to enjoy it while telling stories about my mom.
So, I'm excited to share this recipe with you, and I know after you try it for the first time, it will be a go-to soup in your family!
Ingredients
- 1 celery rib
- 1 small carrot
- 1 small yellow onion
- 1 small russet potato
- ½ red pepper
- ½ 14 oz can tomatoes
- 1 tablespoon olive oil
- 1 tablespoon parsley
- ½ tablespoon oregano
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 2 ½ cups water
- 1 cup chicken broth
- 1 cup shredded chicken
- 1 cup cooked ditalini pasta
How to Make Carrabba’s Spicy Sicilian Chicken Soup
Step 1: Prep and Sauté the Vegetables
Finely dice the celery, carrot, onion, potato, and red pepper into small, even pieces. Heat olive oil in a Dutch oven over medium-high heat and sauté the diced vegetables for about 5 minutes, stirring occasionally, until the veggies soften.
Step 2: Build the Flavorful Base
Add the tomatoes, parsley, oregano, minced garlic, and red pepper flakes to the pot. Stir everything together to coat the vegetables in the spices.
Step 3: Simmer the Broth
Pour the water and chicken broth into the Dutch oven. Cover the pot and bring the mixture to a boil, then reduce the heat to a gentle simmer. Partially cover the pot and let it cook for about 1 hour.
Once simmered, use a potato masher to lightly mash some of the veggies to thicken the soup slightly.
Step 4: Add the Chicken and Pasta
Add the shredded chicken to the soup and simmer for an additional 30 minutes until the chicken is tender.
Meanwhile, cook the ditali pasta in a separate pot according to package instructions. Once cooked, drain the pasta, and set it aside.
Step 5: Finish and Serve
Stir the cooked pasta into the finished soup just before serving. Ladle the soup into bowls, garnish with freshly grated Parmesan cheese if desired, and enjoy!
Expert Tips To Make The Best Spicy Chicken Soup
- Use Homemade Broth: If you have time, use homemade chicken broth for an even richer flavor.
- Balance the Spices: Adjust the red pepper flakes to suit your spice tolerance. You can add more for heat by using more red pepper flakes or reduce it by using less for a milder flavor.
- Mash for Texture: Lightly mashing the vegetables creates a thicker, heartier soup. So make sure you don't overmash them.
- Cook the Pasta Separately: Always cook the pasta separately to prevent it from becoming mushy in the soup. I suggest cooking the pasta while the soup is simmering so everything is finished at the same time for serving.
- Make It Ahead: This soup tastes even better the next day! The flavors meld together in the fridge, so it makes a phenomenal meal prep soup you can enjoy throughout the week.
FAQs About This Carrabba's Spicy Sicilian Chicken Soup Recipe
Can I Make This Soup Ahead of Time?
Absolutely! This soup stores well in the refrigerator for up to 3 days. To reheat, I like to add the soup back to a pot over medium heat for about 5 minutes or until it's warm.
Can I Freeze This Soup?
Yes, but you'll want to freeze the soup without the pasta. Store the soup in a freezer-safe container for up to 3 months. Then cook and add the pasta fresh when you’re ready to serve.
What Pasta Works Best In This Soup?
Ditalini pasta is the classic choice for the most spot-on copycat recipe, but small shells, elbows, or orzo also work well in this recipe.
Can I Use Rotisserie Chicken?
Yes, shredded rotisserie chicken is a convenient option that saves time! Just add the rotisserie chicken when you add the pasta right after the soup simmers.
My Final Thoughts On This Copycat Soup Recipe
This homemade Carrabba’s spicy Sicilian chicken soup is the perfect blend of bold flavors, tender chicken, and hearty vegetables. It’s easy to make, incredibly satisfying and brings authentic Italian flavors right to your kitchen. Whether you’re cooking this soup for the family or meal-prepping for the week, it is sure to become one of your favorite recipes-I'm confident!
If you make this recipe, let me know what you think by leaving a comment below. Happy cooking, and as always, thanks for reading.
More Copycat Recipes You Have To Try
- Carrabbas sausage and lentil soup
- Chick-Fil-A chicken noodle soup
- Olive Garden chicken alfredo
- Cheesecake Factory pasta carbonara
- Outback potato soup
- Qdoba tortilla soup
Carrabba's Spicy Sicilian Chicken Soup Recipe
If you’re craving a hearty, wholesome, and flavorful soup, you're going to love my copycat Carrabba’s Spicy Sicilian Chicken Soup recipe. My homemade version brings the restaurant favorite right to your kitchen! Packed with tender chicken, a blend of sauteed veggies, and just the right amount of spice, this comforting soup is the perfect meal for any day of the week.
Ingredients
- 1 celery rib diced
- 1 small carrot peeled & diced
- 1 small yellow onion diced
- 1 small russet potato peeled & diced
- ½ red pepper diced
- ½ 14 oz can tomatoes drained & chopped
- 1 tablespoon olive oil
- 1 tablespoon parsley
- ½ tablespoon oregano
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 2 ½ cups water
- 1 cup chicken broth
- 1 cup shredded chicken
- 1 cup cooked ditalini pasta
Instructions
- Finely dice the celery, onion, carrots, potato, and bell pepper into small pieces, about ¼ to ½ inch in size.
- Heat a Dutch oven over medium-high heat and add a drizzle of olive oil.
- Once the oil is hot, toss in the diced celery, carrots, potato, onion, and bell pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the tomatoes, parsley, oregano, garlic, and red pepper flakes, ensuring the ingredients are well combined.
- Pour in the water and broth, then cover the pot and bring the mixture to a boil over medium-low heat.
- Partially cover the pot and reduce the heat to a simmer, allowing the soup to cook for 1 hour. Use a potato masher to lightly mash some of the vegetables in the bottom of the pot for a thicker texture.
- Add the chicken to the soup and continue to simmer for an additional 30 minutes until the chicken is fully cooked and tender.
- While the chicken is simmering, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
- Just before serving, stir the cooked pasta into the soup. Serve hot and garnish with freshly grated Parmesan cheese. Enjoy!
Nutrition Information:
Serving Size:
2 cupsAmount Per Serving: Calories: 410Saturated Fat: 2gCholesterol: 44mgSodium: 125mgCarbohydrates: 48gFiber: 8gSugar: 3gProtein: 25g
Leave a Reply