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Copycat Carrabba’s Spicy Chicken Soup

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A flavorful copycat version of Carrabba’s Mama Mandola’s Sicilian Chicken Soup with chunks of vegetables, shredded chicken, and ditalini pasta, simmered with a blend of herbs and a spicy kick.

Ingredients

Scale
  • 1 1/2 celery ribs, diced
  • 1 carrot, peeled and diced
  • 1/2 yellow onion, diced
  • 1 small russet potato, peeled and diced
  • 1/2 red bell pepper, diced
  • 1 (14 oz) can tomatoes, drained and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon fresh parsley
  • 1 tablespoon dried oregano
  • 2 tablespoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 5 cups water
  • 2 cups chicken broth
  • 2 cups shredded cooked chicken
  • 2 cups cooked ditalini pasta
  • Freshly grated Parmesan (for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat, add diced celery, carrots, potato, onion, and red bell pepper. Sauté for about 5 minutes until vegetables soften.
  2. Add chopped tomatoes, parsley, oregano, minced garlic, and red pepper flakes. Stir to combine.
  3. Pour in water and chicken broth. Cover and bring to a boil over medium-low heat, then partially cover and simmer for 1 hour.
  4. Using a potato masher, mash some of the vegetables at the bottom to slightly thicken the soup.
  5. Add shredded chicken, simmer for an additional 30 minutes.
  6. While the chicken simmers, cook ditalini pasta separately until al dente and drain.
  7. Right before serving, stir in the cooked pasta and serve with freshly grated Parmesan cheese.

Notes

Simmering longer enhances the flavors. Adjust red pepper flakes to control spiciness. Using leftover rotisserie chicken speeds up preparation.

Nutrition

Find it online: https://www.rapidrecipes.blog/copycat-carrabbas-spicy-chicken-soup/