Copycat Carrabba’s Spicy Chicken Soup: Rustic, Hearty, and Full of Flavor

If you’ve ever dined at Carrabba’s Italian Grill, you’ve likely tasted their Spicy Chicken Soup, affectionately known as Mama Mandola’s Sicilian Chicken Soup. It’s rustic, deeply savory, and carries a warm kick of spice that makes it the ultimate cold-weather comfort food. This copycat version brings all that rich Italian flavor into your own kitchen using pantry staples, tender chicken, and a vibrant mix of vegetables and spices.

Perfect for meal prep, family dinners, or when you’re feeling under the weather, this soup is soul-soothing and surprisingly easy to make in just one pot. It’s the kind of dish that tastes like it simmered all day, even though it comes together in under an hour.

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Ingredients Overview

Let’s take a closer look at the key components of this iconic Italian-inspired chicken soup and why each one matters.

Chicken Thighs or Breasts (Bone-In Preferred)

Carrabba’s soup traditionally uses bone-in chicken for extra richness. Simmering the chicken on the bone helps create a natural broth with deep flavor. Thighs bring more moisture and tenderness, while breasts offer a leaner option.

Yellow Onions, Carrots, and Celery

The classic soffritto—Italy’s version of mirepoix—forms the aromatic base of the soup. This trio adds sweetness, texture, and complexity to the broth.

Garlic

A few minced cloves round out the base with a pungent, savory kick.

Russet or Red Potatoes

These help thicken the soup slightly while adding hearty texture. Russets break down a bit more and make the soup creamier, while red potatoes hold their shape well.

Canned Tomatoes

Crushed or diced tomatoes add acidity and sweetness. The slight tang balances the fattiness of the chicken and adds rich body to the soup.

Ditalini or Tubetti Pasta

Short pasta is a staple in many Italian soups. It adds substance and makes the soup feel like a complete meal.

Crushed Red Pepper Flakes

This is where the signature heat comes in. You can adjust the amount based on your spice tolerance.

Chicken Broth

Use low-sodium chicken broth to control salt levels. If you’re simmering bone-in chicken, the broth gets even richer.

Italian Seasoning

A mix of oregano, basil, thyme, and rosemary brings out the traditional flavors of Italian home cooking.

Parsley and Parmesan (for serving)

A sprinkle of chopped parsley and grated Parmesan right before serving lifts the entire bowl with freshness and umami.

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Step-by-Step Instructions

Here’s how to make this comforting soup from scratch with layered flavor and tender chunks of chicken.

1. Start the Base

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes until softened and aromatic, stirring occasionally.

Add the minced garlic and 1 teaspoon of red pepper flakes (adjust to taste). Sauté for another minute.

2. Add Chicken and Broth

Nestle bone-in chicken thighs or breasts into the pot. Pour in 8 cups of chicken broth. Scrape the bottom of the pot to deglaze and incorporate any brown bits—those carry flavor.

Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, or until the chicken is fully cooked and tender.

3. Shred the Chicken

Remove the chicken from the pot and let it cool slightly. Shred the meat with two forks and discard the bones and skin. Set aside.

4. Build the Soup

Return the shredded chicken to the pot. Add:

• 2 cups diced potatoes

• 1 can (14 oz) diced or crushed tomatoes

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

Simmer for another 10–15 minutes until the potatoes are tender.

5. Add the Pasta

Stir in 1 cup ditalini or tubetti pasta. Cook according to package instructions, about 8–10 minutes, until al dente. Stir occasionally to prevent sticking.

If the soup becomes too thick, add more broth or water as needed.

6. Final Touches

Taste and adjust seasoning—more salt, pepper, or chili flakes if desired.

Ladle into bowls and garnish with fresh parsley and a generous sprinkle of Parmesan cheese.

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Tips, Variations & Substitutions

Make It Even More Hearty

• Add cannellini or chickpeas for extra protein and fiber.

• Stir in chopped kale or spinach in the last 5 minutes for a green boost.

For a Lower-Carb Option

Skip the pasta and double the vegetables—or use cauliflower florets or zucchini.

Protein Swaps

• Use rotisserie chicken to speed things up.

• Ground chicken or turkey makes a leaner variation.

Spice Level Tips

If you’re cooking for a crowd, go easy on the red pepper flakes at first. You can always pass some at the table.

Storage and Freezing

• Keeps in the fridge for 4 days.

• Freeze in individual portions before adding pasta. Add cooked pasta when reheating to avoid mushiness.

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Serving Ideas & Occasions

This soup is a meal in a bowl, but it pairs beautifully with:

• Warm, crusty bread or garlic knots

• A fresh green salad with vinaigrette

• Grilled cheese or panini sandwiches

Perfect for:

• Rainy days or cold evenings

• Meal prep for the week

• Family gatherings or casual dinners

• Bringing to a friend in need—this soup travels well!

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Nutritional & Health Notes

Spicy Chicken Soup isn’t just comforting—it’s packed with health-boosting ingredients:

• High Protein: From chicken and optionally beans

• Vegetable-Packed: Celery, carrots, tomatoes, and potatoes deliver fiber and vitamins

• Anti-inflammatory: Garlic and red pepper flakes offer immunity support

• Lower Calorie: Without cream or heavy fats, this broth-based soup stays light

Want to go even lighter? Use only lean breast meat, skip pasta, and increase broth-to-vegetable ratio.

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Frequently Asked Questions (FAQ)

1. Is this the same as Mama Mandola’s Soup from Carrabba’s?

Yes! This copycat is based on Carrabba’s Mama Mandola’s Sicilian Chicken Soup. It replicates the spicy, rustic broth and chicken-veggie-pasta combo they’re known for.

2. Can I make this soup in a slow cooker?

Absolutely. Add all ingredients except pasta and cook on low for 6–7 hours. Shred the chicken, return it to the pot, and stir in cooked pasta just before serving.

3. What type of pasta should I use?

Ditalini or tubetti are classic and hold up well. Small shells or elbow macaroni work too. Avoid long pastas like spaghetti.

4. Can I make this gluten-free?

Yes. Use gluten-free pasta and ensure your broth is labeled gluten-free. Everything else is naturally GF.

5. How can I make this soup even spicier?

Add more red pepper flakes, diced jalapeño, or a splash of hot sauce. You can also add Calabrian chili paste for an Italian-style heat.

6. Can I freeze this soup?

Yes, but freeze before adding pasta for best texture. Thaw overnight in the fridge and reheat gently on the stove.

7. What’s the best way to reheat leftovers?

On the stove over medium heat. If the pasta has absorbed too much broth, just add a splash of water or extra stock to loosen it up.

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