Carrabba’s Spicy Chicken Soup
Carrabba’s Spicy Chicken Soup is easily going down as my new go-to soup recipe! It’s layered with flavors and oh-so comforting!!!! Plus – I used leftover rotisserie chicken to make it even quicker.
⭐ Copycat Secrets to get the Carrabba’s Flavor!
If you want this soup to taste like Carrabba’s instead of basic chicken soup, these are the two things that make the biggest difference:
1. The broth you use
This is where the flavor starts — a rich broth is what gives this soup that deep, comforting taste.
👉 I like using a good-quality chicken broth (or homemade if you have it) because it makes a huge difference in flavor
2. Mashing the vegetables
This is the secret to that slightly thick, hearty texture — without it, the soup can feel too watery.
👉 I use a simple potato masher right in the pot to break down some of the veggies and thicken the broth
This isn’t anything like the old standard canned chicken noodle soup. This copycat version of Mama Mandola’s Sicilian Chicken Soup has delicious chunks of veggies and chicken – it gets better the longer you cook it too – and then you add the noodles right at the end so they don’t get mushy. It’s just so good!
How do you make Carrabba’s Spicy Chicken Soup?
It’s a simple recipe – but it does take about 2 hours – so make it on an afternoon when it’s gross outside and you want to stay warm and cozy inside!
- First – dice all the veggies (celery, carrots, onion, potato and bell pepper) and saute for 5 min until start to soften
- Next – add tomatoes, parsley, garlic and red pepper flakes (bump it up if you like it spicier!).
- Red pepper flakes – this is what gives the soup that signature “spicy” kick Carrabba’s is known for
- Finally – add water and chicken broth. (I used leftover Turkey broth from Thanksgiving!)
- Chicken broth – this is the base of the entire soup, so using a rich, flavorful broth makes a big difference in the final taste
- Bring soup to a boil, turn down heat and simmer for 1 hour.
- Mash some of vegetables in the bottom of the pot with a potato masher.
- What about the chicken? Add shredded chicken (or turkey) to soup and simmer for 30 minutes. Now’s the time to cook your pasta!
- Rotisserie chicken – adds more flavor than plain cooked chicken and makes this recipe much quicker
- Right before serving, add cooked ditalini pasta
- Ditalini pasta – this is what Carrabba’s uses and is essential for that authentic texture (but you can substitute if needed) – it’s also in Olive Garden’s Pasta Fagioli
🧰 Tools That Help You Get That Restaurant-Style Soup
- Large stockpot or Dutch oven – important for simmering the soup evenly and building flavor over time
- Potato masher – helps create that slightly thick, hearty texture (this is key for getting it close to Carrabba’s)
- Sharp knife – makes prepping all the veggies faster and more consistent
Why doesn’t my chicken soup taste like Carrabba’s?
The biggest differences are:
- Using a weak broth
- Not letting it simmer long enough
- Skipping the step where you mash some of the vegetables
👉 That thick, flavorful broth is what makes this soup taste like the restaurant version
Why is my soup too watery?
This soup should be slightly thick and hearty — not thin like broth.
👉 Mashing some of the vegetables while it cooks helps naturally thicken it without adding anything extra
What to serve with Spicy Chicken Soup?
- Copycat Ruby Slipper Buttermilk Biscuits
- Copycat Olive Garden Signature Salad
- Cherries in the Snow Cheesecake (cuz who doesn’t need dessert!?!)
Other Yummy Soup Recipes
- Healthy Taco Soup
- Creamy Chicken & Wild Rice Soup
- The Best Cabbage Soup Recipe
- Olive Garden Pasta Fagioli
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Copycat Carrabba’s Spicy Chicken Soup
Ingredients
- 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 14 oz can 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" pieces1 1/2 celery ribs, 1 carrot, 1/2 yellow onion, 1/2 red pepper, 1 small russet potato
- Heat dutch oven to medium high and add olive oil3 tbsp olive oil
- Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften
- Add tomatoes, parsley, oregano, garlic and red pepper flakes and stir1 14 oz can tomatoes, 1 tbsp parsley, 1 tbsp oregano, 2 tbsp minced garlic, 1/2 tsp red pepper flakes
- Add water and broth – cover and bring soup to a boil over medium low heat5 cups water, 2 cups chicken broth
- Partially cover pot and simmer for 1 hour
- Using a potato masher, mash some of the vegetables in the bottom of the pot
- Add chicken to soup and simmer 30 minutes more2 cups shredded chicken
- While chicken is simmering in soup- cook pasta2 cups cooked ditali pasta
- Right before serving, add cooked pasta
- Serve with freshly grated Parmesan
Chicken Soup for the soul right here! I am so hungry for this, it looks amazing and I wish I had some to slurp right now. I love the pasta, chicken and broth combo, yum!
This looks like total comfort food. I love the idea of a spicy soup too.
Such a comforting and soothing dish! Really like your suggestion to spice it up with chilli and pepper! Just what is needed on winter days!
This soup is a proper meal in itself with all those veggies and chicken. Delicious!
Carraba is my favorite fast Italian food place to eat, I never tried this but it looks so good I am going to make it at home! wow!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Looks yummy! Could this be done in the crock pot?
Yes definitely! I would saute the onion/carrots/etc first – and then put it all in the crock pot together. I would add the cooked pasta right before serving – same as I say in the recipe. Enjoy!
For how long?
I would just do 4 hours – soups don’t need that long
Delicious
This might be the best soup I’ve ever made!! It is so full of flavor, it’s hard to believe. And a true, the longer you cook it the better!!! Simmer this soup for a few hours to really get all the flavors!
Aw yeah!!! Glad you loved it!
Oh my gosh, Best Soup Ever. Was feeling crummy so I wanted this soup but didn’t want to go out to get it. I was so happy to see this recipe so decided to try it. YES!!!
Love it and will be telling many others to try this. Thank you!!!
so glad you liked it!
Can I used low sodium chicken broth? Will I get same taste!
of course!
What do you mean by red pepper (bell pepper or chili pepper)?
bell pepper
Have you ever tried using white Pepper instead of chili flakes? I prefer it to add the spice.
No – I’m not always a big fan of ground pepper – but if that’s what you prefer – do it! Make it your own. 🙂
I’ve got this simmering right now. I love Carrabas chicken soup when I am sick, and we both have sinus infections. It’s too expensive to buy the amount I want (like 5 bowls).
Why does it need an hour and a half to simmer? I’ve never made a soup that cooks that long with the exception of beans.
Just gives the soup more time to have all the flavors meld together.
We were at Carabbas this weekend and this soup was amazing, so we immediately sought out a copy cat recipe and were excited to give this version a try. Had all ingredients at home ready to go so I quickly tossed it together, simmered as instructed and voila! It’s soup – savory and flavorful and just the right amount of warmth – enough for a meal served with warm bread or crackers. Delicious version. Thank you!
i’m so glad you liked it and that you thought it matched up!
I’m making it now but the ingredients had me sold. I think I’ll add some diced jalapeño because I love spicy. I don’t have a potato in the pantry. Oh well it should still be good.
Thank you for the recipe! I make soup at least once a week even in the summer because soup is very filling and usually pretty healthy and I never finish the rotisserie chicken that I buy so it gets repurposed into soup. This one will go in my rotation.
I hope you enjoy it!!!
Are the herbs 1T fresh or dried?
dried
Where did oregano go on? Haven’t eaten yet
updated – it goes in with the rest of the spices
I’m making this now and it smells delicious. Do I rinse the pasta?
Nope – no need
Does this soup freeze well??
Yes!!! It’s great!
If freezing do you add pasta before?
Yes – maybe undercook the pasta a bit as it will soak up the liquid a bit. you can always add some chicken broth or water when reheating.
Followed directions but my broth is bland. It has the spice just missing something. Any ideas what I can add to fix it?
you could add some Better Than Bouillon – garlic base is my favorite
Can you cook the pasta in the soup or do you have to cook it separately?
i cook it separately – if you cook in the soup – you would need to add more liquid because the pasta will absorb a decent amount.
We thought it was a little bland. I added more spices and better than bouillon. I did make it in the crock pot. Sautéed the veggies first. Then thru everything in the crock pot including uncooked chicken. I took it all out after it was cooked and let it cook on the stove top to reduce down and it was better. I think it really needs to be made in a Dutch oven like you did.
I used to work for Carrabba’s and have really been craving the soup. This recipe was spot on! Delicious and tastes just how wi remembered
I would like to know are these measurement in decimals for a reason. Am I to assume they are a fraction of a cup. I do not want a large quantity when there are only 2 of us. It doesn’t say if it the size of the vegetable. ALl Celery and carrots come in varies sizes. Sounds like people like the recipe but I am a beginner and have no idea what to purchase size wise. If it was in grams it would be a more actuate. I use a scale with most of my cooking. Help via email would be wonderful.
you’re making the portion smaller which is difficult for a soup – i would just cut in half and freeze or enjoy the leftovers. it’s delicious!!!! celery is all pretty much the same size. full size carrots also are pretty much the same size. sorry i don’t do grams.
My Only takeaway is that there is no mention of salt. The broth by itself needs an element of salt.
I made this soup tonight for supper. I let it simmer for between 21/2 – 3 hours. It is now my new favorite. My husband liked it too, we will have this again. Thank you so much for the recipe.
Do I have to mash the vegetables?
well it helps thicken the soup a little – you don’t want to mash them all – just some of them
ummmy
Have younever used fire roasted tomatoes instead of plain diced? Any suggestions for a replacement for the potatoes/ My daughter-in-law has gestational diabetes and Im trying to provide her with some great tasting healthy meals. Having gone through the nightmare myself, balancing the meals, and avoiding all the foods on the NO NO list these days can be an undertaking, especially if you don’t care to cook. Thanks for any suggestions, Mushrooms, or spinach or kale/
yes – love fire roasted tomatoes – and i would just leave the potatoes out. Here are some recipes with spinach/kale and/or mushrooms –
https://www.thefoodhussy.com/recipe-moms-quiche/
https://www.thefoodhussy.com/copycat-starbucks-kale-portabella-egg-bites/
https://www.thefoodhussy.com/copycat-panda-express-mushroom-chicken/
https://www.thefoodhussy.com/mushroom-sausage-soup/
https://www.thefoodhussy.com/food-hussy-recipe-grilled-salmon-with/
I’m not too familiar with the no-no list – but hope these help!