Carrabba’s Spicy Chicken Soup – A Hearty Italian-Style Comfort Bowl

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Carrabba’s Spicy Chicken Soup — also known as “Mama Mandola’s Sicilian Chicken Soup” — is a beloved restaurant favorite known for its bold, peppery broth, tender shredded chicken, hearty vegetables, and just the right amount of Italian spice.

This homemade version captures all the cozy comfort of the original, with layers of flavor built from a rich homemade stock, crushed tomatoes, and warm spices like black pepper and red pepper flakes. It’s the perfect bowl for cold days, when you’re under the weather, or when you’re simply craving something nourishing and filling.

Unlike cream-based soups, this recipe is light but deeply satisfying — rustic, brothy, and loaded with vegetables and pasta. It’s a bowlful of Italian comfort that brings a little heat and a lot of heart.

Ingredients Overview

Chicken

Bone-in, skin-on chicken thighs and/or drumsticks are best for this soup. As they simmer, they infuse the broth with rich, meaty flavor and tenderness.

Tip: Remove the skin after cooking if you want a lighter soup. You can also use a whole cut-up chicken or bone-in breasts.

Broth

The soup base is a flavorful homemade chicken stock made by simmering the chicken with aromatic vegetables and herbs. You can also use high-quality store-bought broth in a pinch, but the depth of flavor from a homemade simmer is hard to beat.

Add-ins for depth: Bay leaves, garlic, and black peppercorns.

Vegetables

This soup is brimming with traditional Italian vegetables:

• Celery – adds texture and savoriness

• Carrots – natural sweetness

• Onion – flavor base

• Potatoes – creamy and filling

• Zucchini – softens beautifully in the broth

• Tomatoes – crushed or diced for acidity and color

Pasta

Ditalini pasta is traditional and works perfectly in this brothy soup. You can also use small shells or orzo.

Low-carb option: Omit pasta or replace with cauliflower florets or shredded cabbage.

Seasonings

What gives Carrabba’s soup its signature spicy warmth is:

• Black pepper – plenty of it!

• Red pepper flakes – adjust to taste

• Oregano, basil, thyme – for herbal undertones

Garnishes

Finish each bowl with:

• Fresh parsley or basil

• Grated Parmesan cheese

• Crusty Italian bread on the side

Step-by-Step Instructions

1. Build the Broth

In a large Dutch oven or stockpot, place chicken pieces, water or broth (about 8 cups), 1 chopped onion, 2 smashed garlic cloves, 2 celery stalks, 1 carrot, and a bay leaf. Season with salt and black pepper.

Bring to a boil, then reduce to a simmer. Cover and cook for 45–60 minutes until the chicken is tender and fully cooked.

Shortcut: Use rotisserie chicken and store-bought low-sodium chicken broth if you’re short on time.

2. Remove Chicken and Strain

Once the chicken is done, remove it from the pot and set aside to cool slightly. Strain the broth and discard the solids. Return the clear broth to the pot.

Shred the chicken, discarding skin and bones.

3. Sauté Fresh Vegetables

In the same pot, heat 1–2 tablespoons of olive oil. Add chopped celery, carrots, onion, and garlic. Sauté for 5–7 minutes until softened and fragrant.

Add cubed potatoes, zucchini, and a can of crushed tomatoes. Stir well.

4. Simmer the Soup

Pour the strained broth back into the pot. Add:

• 1 tsp dried oregano

• ½ tsp thyme

• ½ tsp red pepper flakes (or more for spicier taste)

• 1 tsp salt and generous black pepper

Simmer uncovered for 20–25 minutes, or until vegetables are tender.

5. Cook the Pasta Separately

Boil ditalini or small pasta in a separate pot until al dente. Drain and set aside. Keeping the pasta separate prevents it from soaking up all the broth if you’re storing leftovers.

6. Combine and Finish

Return shredded chicken to the pot. Simmer for 5 more minutes to warm through. Taste and adjust seasoning — it should have a peppery bite.

When serving, place a spoonful of pasta into each bowl, ladle soup over, and garnish with parsley and Parmesan.

Tips, Variations & Substitutions

Cooking Tips

• Make ahead: This soup tastes even better the next day. Store pasta separately to keep it from turning mushy.

• Layered flavor: Sauté vegetables before adding broth for a deeper base.

• Control spice: Use black pepper and red pepper flakes to adjust heat to your taste.

Variations

• Rustic version: Leave some vegetables chunky and skip pasta for a simpler take.

• Creamy twist: Add a splash of cream or a swirl of Parmesan rind during simmering.

• Vegetable boost: Stir in kale or spinach at the end for color and nutrients.

Substitutions

• No zucchini? Use green beans or bell pepper instead.

• No ditalini? Use orzo, small shells, or even rice.

• Low-carb/keto: Skip the potatoes and pasta; add extra chicken and veggies.

Serving Ideas & Occasions

This spicy chicken soup is hearty enough to stand on its own but also pairs wonderfully with classic sides.

Serve with:

• Crusty Italian bread or garlic knots

• A crisp green salad with vinaigrette

• Grilled cheese or paninis for a full meal

Perfect for:

• Cold winter nights

• Sick days — it’s soothing and healing

• Meal prep — makes a large batch and reheats beautifully

• Family dinners — kids love the pasta, adults love the spice

Nutritional & Health Notes

Carrabba’s chicken soup is a comforting, protein-rich option that’s lighter than cream-based soups. With loads of vegetables and a peppery broth, it’s both satisfying and nourishing.

Estimated nutrition (per 1.5 cup serving with pasta):

• Calories: 350–400

• Protein: 28g

• Carbs: 25g

• Fat: 15g

• Fiber: 4g

To reduce carbs, omit the pasta or swap in low-carb vegetables like cauliflower or cabbage. For higher protein, double the chicken and skip the starch.

FAQs

Q1: Can I freeze Carrabba’s spicy chicken soup?

Yes — freeze without pasta for best texture. Cool completely, store in airtight containers, and freeze for up to 3 months. Thaw in the fridge and reheat gently.

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Q2: Is this soup actually spicy?

It has a noticeable peppery warmth from black and red pepper. You can dial the spice up or down by adjusting the red pepper flakes and freshly ground pepper.

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Q3: Can I make this in the slow cooker?

Yes. Add chicken, broth, and all veggies (except zucchini and pasta) to a slow cooker. Cook on low for 6–7 hours or high for 3–4. Add zucchini and cooked pasta in the last 30 minutes.

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Q4: What makes this soup taste like Carrabba’s?

It’s the combination of homemade broth, heavy black pepper, crushed tomatoes, and bone-in chicken that creates that signature richness and heat. Don’t skip the garlic or oregano!

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Q5: Can I use boneless chicken breasts?

Yes, but bone-in thighs or drumsticks give the best flavor and texture. If using breasts, be careful not to overcook them, as they can become dry.

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Q6: How do I store leftovers?

Refrigerate soup and pasta separately in airtight containers. The soup will last 4–5 days in the fridge. Reheat gently on the stove, adding pasta just before serving.

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Q7: Can I make it dairy-free?

Yes. Simply skip the Parmesan garnish or use a dairy-free alternative. The soup itself contains no dairy unless you add cheese or cream.