Description
This “Carrabba’s Spicy Sicilian Chicken Soup” is a hearty and flavorful blend of tender chicken, fresh vegetables, and ditalini pasta, simmered in a rich broth infused with spices. Inspired by Carrabba’s Italian Grill, this soup offers a comforting taste of Italy with a hint of spice, making it perfect for both cozy dinners and special occasions.
Ingredients
Scale
- 1 1/2 celery ribs, diced
- 1 carrot, peeled & diced
- 1/2 yellow onion, diced
- 1 small russet potato, peeled & diced
- 1/2 red pepper, diced
- 1 can (14 oz) tomatoes, drained & chopped
- 3 tbsp olive oil
- 1 tbsp parsley
- 1 tbsp oregano
- 2 tbsp minced garlic
- 1/2 tsp red pepper flakes
- 5 cups water
- 2 cups chicken broth
- 2 cups shredded chicken
- 2 cups cooked ditali pasta
Instructions
- Dice celery, onion, carrots, potato, and bell pepper into 1/4-1/2″ pieces.
- Heat a Dutch oven to medium-high and add olive oil.
- Once the pan is hot, add celery, carrots, potato, onion, and pepper. Sauté for 5 minutes until vegetables start to soften.
- Add tomatoes, parsley, oregano, garlic, and red pepper flakes, then stir.
- Add water and broth, cover, and bring the soup to a boil over medium-low heat.
- Partially cover the pot and simmer for 1 hour.
- Using a potato masher, mash some of the vegetables at the bottom of the pot.
- Add chicken to the soup and simmer for an additional 30 minutes.
- While the chicken is simmering in the soup, cook the pasta.
- Right before serving, add the cooked pasta to the soup.
- Serve with freshly grated Parmesan.
Notes
- Leftover Rotisserie Chicken: This recipe is a great way to utilize leftover rotisserie chicken, making the preparation quicker and adding a rich flavor to the soup.
- Pasta Cooking: To prevent the pasta from becoming too soft or mushy, especially if you plan on having leftovers, you can cook the pasta separately and add it to individual servings. This ensures the pasta remains al dente with each serving.
- Heat Level: The red pepper flakes add a spicy kick to the soup. Adjust the quantity based on your heat preference. Omitting them will give you a milder version.
- Vegetable Texture: Using a potato masher to mash some of the vegetables gives the soup a thicker consistency and a more rustic texture. This step is optional and can be adjusted based on your texture preference.
- Serving Suggestion: This soup pairs well with crusty bread or garlic bread for dipping. It’s also complemented by a fresh salad on the side.
- Storage: The soup can be stored in the refrigerator for up to 3-4 days. If you’ve added the pasta directly to the soup, note that it might absorb more broth and become softer as it sits.
Nutrition
- Serving Size: 1
- Calories: 213kcal
- Sugar: 2.7g
- Sodium: 67mg
- Fat: 5.6g
- Saturated Fat: 1g
- Carbohydrates: 27.8g
- Fiber: 2.4g
- Protein: 12.5g
- Cholesterol: 22mg