Carrabba’s Spicy Chicken Soup – Hearty, Zesty, and Comforting

Carrabba’s Spicy Chicken Soup, also known as Mama Mandola’s Sicilian Chicken Soup, is a soul-warming bowl full of bold flavor, rustic texture, and rich Italian heritage. This isn’t your average chicken soup — it’s a hearty, peppery blend of tender shredded chicken, chopped vegetables, pasta, and a flavorful broth with just the right amount of spice.

Rooted in family-style Southern Italian cooking, this recipe was made famous by Carrabba’s Italian Grill. It’s the kind of soup that brings comfort on chilly nights, soothes colds, and feeds a crowd with minimal effort.

Best of all, it’s made in one big pot — simple, satisfying, and loaded with warmth and tradition.

Ingredients Overview

What sets this spicy chicken soup apart is the generous use of black pepper, vegetables, and the richness of homemade (or store-bought) chicken broth.

• Whole Chicken or Bone-In Chicken Parts: The original recipe starts with a whole chicken, simmered for hours to infuse flavor. You can shortcut with bone-in chicken thighs or drumsticks for similar depth in less time.

• Onion, Celery, and Carrots: The classic soffritto base that builds sweetness and body into the soup.

• Potatoes: Red or Yukon gold potatoes add heartiness and soak up flavor beautifully.

• Roma Tomatoes: Fresh chopped tomatoes provide acidity and balance the richness. You can also use canned crushed tomatoes in a pinch.

• Garlic: Essential in any Italian soup. Use fresh cloves for the best aroma.

• Italian Parsley and Basil: Add freshness and herbal depth at the end of cooking.

• Ditalini or Tubetti Pasta: Small pasta shapes are traditional in Italian soups and hold up well in broth.

• Cracked Black Pepper: This soup is famous for its generous spice. Use freshly cracked black pepper for the boldest flavor.

• Salt: Adjusted to taste, depending on the saltiness of your broth.

• Olive Oil: Used for sautéing and adding richness.

Substitution Tips

• Use rotisserie chicken for a shortcut — just simmer the veggies in broth and add shredded chicken later.

• Swap gluten-free pasta for a celiac-friendly version.

• Use sweet potatoes or parsnips instead of regular potatoes for a twist.

• Add spinach or kale at the end for a veggie boost.

Step-by-Step Instructions

1. Prepare the Chicken and Broth
   Place the whole chicken or bone-in parts into a large stockpot. Cover with water (about 12 cups). Bring to a boil, then reduce to a simmer. Skim any foam from the surface.

2. Add Aromatics and Simmer
   Add roughly chopped onions, celery, and carrots to the pot along with salt and cracked black pepper. Let simmer for 1.5–2 hours, partially covered, until the chicken is tender and falling apart.

3. Remove Chicken and Strain the Broth
   Carefully remove the chicken and set aside to cool slightly. Strain the broth through a fine mesh sieve or cheesecloth, discarding the spent vegetables.

4. Shred Chicken
   Once cool enough to handle, shred the chicken into bite-sized pieces, discarding skin and bones.

5. Build the Soup Base
   In the same pot, heat olive oil and sauté fresh diced onions, celery, carrots, and garlic until fragrant and softened — about 5 minutes.

6. Add Tomatoes and Potatoes
   Stir in chopped Roma tomatoes and diced potatoes. Cook for 5–10 minutes to begin softening.

7. Return Broth and Chicken
   Pour in the strained broth and bring the soup to a gentle simmer. Add shredded chicken back to the pot.

8. Simmer and Season
   Let the soup simmer for another 30 minutes, or until potatoes are tender. Add a generous amount of cracked black pepper — this is where the “spicy” in spicy chicken soup comes alive.

9. Cook the Pasta Separately
   Boil the ditalini pasta in salted water according to package directions. Drain and add to individual bowls before serving (prevents it from getting mushy in leftovers).

10. Garnish and Serve
    Ladle soup over pasta, sprinkle with fresh parsley and basil, and serve hot with crusty Italian bread.

Cooking Tips

• Don’t boil the pasta in the soup — it will absorb too much broth.

• Taste and adjust salt and pepper at the end — flavors deepen as it simmers.

• Simmering the chicken with skin and bones makes a richer, more flavorful broth.

Tips, Variations & Substitutions

Carrabba’s spicy chicken soup is highly adaptable while still staying true to its bold, rustic core.

Make It in a Slow Cooker

Add all ingredients (except pasta and fresh herbs) to a slow cooker and cook on low for 6–8 hours. Shred the chicken, return to the pot, and stir in cooked pasta before serving.

Make It Spicier

Add a pinch of red pepper flakes or a spoonful of Calabrian chili paste if you want a bigger kick. Even a dash of hot sauce can work.

Vegetarian Version

Skip the chicken and use vegetable broth. Add white beans or chickpeas and extra vegetables for heartiness.

Other Additions

• Zucchini, green beans, or spinach for added vegetables

• A dash of Parmesan cheese for umami richness

• A spoonful of lemon juice at the end to brighten everything

Serving Ideas & Occasions

This soup is a go-to for chilly evenings, sick days, and comforting family dinners.

Pair With:

• Toasted Italian bread or garlic knots

• A crisp Caesar salad or simple arugula salad

• A glass of Chianti or lemony sparkling water

Perfect For:

• Make-ahead lunches — it keeps well in the fridge

• Meal trains or food gifts — nourishing and freezer-friendly

• Cold weather dinners — deeply warming and filling

Nutritional & Health Notes

Carrabba’s spicy chicken soup is packed with protein, fiber, and anti-inflammatory ingredients like garlic, parsley, and pepper.

Using whole chicken and simmering with bones creates a collagen-rich broth, beneficial for joint health and digestion.

To make it lighter:

• Skim excess fat from the broth

• Use chicken breast meat

• Reduce the pasta or swap with zoodles or cauliflower rice

FAQs

Q1: Is Carrabba’s spicy chicken soup really spicy?

It has a noticeable kick from cracked black pepper but isn’t overwhelmingly hot. Adjust pepper to your liking or add chili flakes for more heat.

Q2: Can I use rotisserie chicken?

Yes — shred rotisserie chicken and add it to store-bought or homemade broth along with sautéed veggies and pasta for a quick version.

Q3: What’s the best pasta to use?

Ditalini is traditional, but orzo, small shells, or tubetti work well too. Cook separately and add when serving.

Q4: Can I freeze this soup?

Yes — freeze without the pasta to avoid mushiness. Cool completely, portion into freezer-safe containers, and store for up to 3 months.

Q5: Can I make it in an Instant Pot?

Absolutely. Pressure cook the chicken and aromatics for 25 minutes, natural release, then shred and proceed with the rest of the steps using sauté mode.

Q6: How long does it keep in the fridge?

Up to 4 days. Reheat gently on the stove and add fresh herbs or a squeeze of lemon for brightness.

Q7: Can I add cheese?

Yes! A sprinkle of Parmesan or Pecorino Romano adds depth and saltiness. Stir into bowls just before serving.

Print