This Carrabba’s Spicy Sicilian Chicken Soup copycat is a family favorite for a reason — bold, comforting, and full of flavor. It’s perfect for weeknight dinners, sick days, or just warming up a chilly day. Keep this one in your regular rotation!
Warm, comforting, and just the right amount of spicy — this Spicy Sicilian Chicken Soup is a must-try for any cozy night in. It’s inspired by Carrabba’s beloved Mama Mandola’s Chicken Soup, packed with tender shredded chicken, fresh veggies, and a bold kick of Italian spices.
Whether you’re fighting off a cold or just craving something hearty and wholesome, this soup delivers restaurant-quality flavor in a simple homemade version.
Why You’ll Love This Recipe!
- One-pot comfort food — fewer dishes, more flavor!
- Customizable spice level for the whole family
- Perfect for meal prep or freezing
- Packed with protein and vegetables
- A delicious Carrabba’s copycat recipe you can enjoy at home anytime
Carrabba’s Spicy Sicilian Chicken Soup Ingredients
Olive oil – For sautéing and flavor foundation
Onion, carrots & celery – The classic mirepoix base
Garlic cloves – Freshly minced for aromatic flavor
Russet potatoes – Adds a hearty bite and soaks up the spices
Canned diced tomatoes – Brings acidity and depth
Cooked shredded chicken – Use rotisserie or leftover chicken
Chicken broth – The rich and flavorful base of the soup
Italian seasoning – A blend of herbs to mimic Carrabba’s signature flavor
Crushed red pepper flakes – The spicy kick! Add more or less to taste
Salt & black pepper – To round out the flavors
Ditalini pasta – Small pasta that holds up beautifully in soup, or egg noodles!
How To Make Carrabba’s Spicy Sicilian Chicken Soup
Step 1: Turn your Instant Pot to Sauté mode. Add olive oil, then stir in the diced onion, carrots, and celery. Cook for about 3–4 minutes until softened. Add the garlic and sauté for another 30 seconds until fragrant.
Step 2: Add in the diced potatoes, diced tomatoes (with juices), shredded chicken, chicken broth, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Step 3: Cancel Sauté mode. Secure the lid and set the Instant Pot to Manual (High Pressure) for 6 minutes. Once cooking is done, quick release the pressure. Open the lid and stir in the uncooked ditalini pasta. Turn Instant Pot to Sauté again and cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender.
Step 4: Adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or a sprinkle of Parmesan cheese if desired.
Carrabba’s Spicy Sicilian Chicken Soup Recipe Tips
- Use rotisserie chicken for convenience – It adds flavor and saves time.
- Dice veggies evenly so they cook at the same rate and blend smoothly into the soup.
- Adjust spice level – Start with a small amount of crushed red pepper and increase to taste.
- Add pasta at the end – Cooking it separately or at the end prevents mushiness.
- Let it rest before serving – The flavors deepen if the soup sits for a few minutes before eating.
- Freeze without pasta – If you plan to freeze leftovers, leave out the ditalini until reheating to keep texture fresh.
Storing, Freezing & Reheating Instructions
- Storing: Store any leftover Carrabba’s Spicy Sicilian Chicken Soup in an airtight container in the refrigerator for up to 4 days. Let the soup cool completely before sealing to maintain freshness.
- Freezing: Freeze the soup (without pasta) in freezer-safe containers for up to 3 months. Add fresh-cooked pasta when reheating to keep it from becoming mushy.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. For individual servings, microwave in 1-minute intervals, stirring in between, until hot.
What To Serve With Carrabba’s Mama Mandola’s Sicilian Chicken Soup
Carrabba’s Spicy Sicilian Chicken Soup pairs perfectly with a variety of sides that complement its bold, hearty flavors. Serve it with crusty Italian bread or garlic bread for dunking, or add a fresh element with a simple arugula salad or classic Caesar.
A sprinkle of shaved Parmesan on top enhances the richness, while lemon wedges or crushed red pepper can brighten or intensify the spice. For a more filling meal, pair the soup with a tomato mozzarella salad and a glass of Chianti or sparkling water with lemon.
Carrabba’s Mama Mandola’s Sicilian Chicken Soup Recipe Faqs
Can I make this soup ahead of time? Yes! This soup tastes even better the next day as the flavors deepen. Just store it in the fridge and reheat when ready to serve.
What kind of chicken should I use? Shredded rotisserie chicken is a great shortcut, but any cooked and shredded chicken breast or thighs will work.
Can I freeze this soup? Absolutely! Just leave out the pasta when freezing. Add freshly cooked pasta when reheating to prevent it from getting mushy.
Is this soup very spicy? It has a mild kick from red pepper flakes, but you can easily adjust the heat level by adding more or less.
What can I use instead of ditalini pasta? Any small pasta shape like elbow macaroni, orzo, egg noodles, or small shells will work just as well.
More Copycat Carrabba’s Recipes
Copycat Carrabba’s Chicken Bryan
Instant Pot Copycat Carrabba’s Sausage Lentil Soup
Carrabba’s Italian Grill Stuffed Mushrooms Parmigiana Recipe
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Carrabba’s Spicy Sicilian Chicken Soup
Description
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery , sliced
- 3 cloves garlic , minced
- 2 medium russet potatoes, peeled and diced
- 14.5 ounces diced tomatoes, (with juice)
- 2 cups chicken, cooked and shredded
- 6 cups chicken broth
- 1½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes, adjust to taste
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ¾ cup pasta, uncooked
Instructions
- Turn your Instant Pot to Sauté mode. Add olive oil, then stir in the diced onion, carrots, and celery. Cook for about 3–4 minutes until softened. Add the garlic and sauté for another 30 seconds until fragrant.
- Add in the diced potatoes, diced tomatoes (with juices), shredded chicken, chicken broth, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir to combine.
- Cancel Sauté mode. Secure the lid and set the Instant Pot to Manual (High Pressure) for 6 minutes.
- Once cooking is done, quick release the pressure. Open the lid and stir in the uncooked ditalini pasta.
- Turn Instant Pot to Sauté again and cook uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender.
- Adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or a sprinkle of Parmesan cheese if desired.
Equipment
- Instant Pot, or Ninja Foodi Pressure Cooker
- Ladle
Nutrition
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