Copycat Carrabba’s Mama Mandola’s Sicilian Chicken Soup

I love hearty, chunky soups, and this one tastes like it was made with love! This copycat Carrabba’s Mama Mandola’s Sicilian Chicken Soup is so delicious that I often make a double batch just to freeze enough for meals later! Easy to make and made with common ingredients, it’s a hearty Italian soup recipe that everyone will love!

I love dining at Carrabba’s Italian Grill, but with the price of dining out getting higher and higher, I find myself making more of my favorite recipes at home. This copycat version of their famous Mama Mandola’s Chicken Soup is so easy and so hearty you can easily make it at home.

The best broth makes the best soup, so I like to poach the chicken in chicken broth to add even more flavor to the broth. Sure, you can use leftover rotisserie chicken and boxed broth, but this extra step is well worth it for all the flavor it adds.

I also like to cook the pasta separately from the soup. This ensures that the pasta is cooked properly, and then I can add just enough pasta for a bowl or the whole pot and heat it before serving. This also ensures that the pasta won’t keep soaking up all your broth when you refrigerate the leftovers – if you have leftovers!

What You’ll Love About Copycat Carrabba’s Mama Mandola’s Chicken Soup

• It’s loaded with tender chicken, plenty of pasta, and tons of tender veggies. It’s hearty, healthy and delicious!
• This Italian chicken soup is perfect any time of the year, and it freezes like a dream, so make a bigger batch and freeze some for later!
• It can be the whole meal or a starter – it’s that versatile!

Ingredients

For the chicken

• Chicken breast – I use bone-in chicken breast.
• Chicken broth
• Bay leaves

For the soup

• Olive oil
• Carrots – Sliced
• Onion – Diced.
• Celery – Sliced.
• Garlic – Minced.
• Diced tomatoes
• Russet potatoes – Peeled and diced.
• Red bell pepper – Seeded and diced.
• Italian seasoning
• Onion powder
• Garlic powder
• Ditali pasta
• Salt and pepper
• Fresh parsley

How To Make Copycat Carrabba’s Mama Mandola’s Chicken Soup

1. Add the chicken and bay leaves to a soup pot along with the chicken broth. Simmer over low heat for about 20 minutes or until the chicken is cooked through.
2. Remove the chicken from the pot and set aside to cool. Remove the bay leaves and discard.
3. Transfer the broth to a large bowl or pitcher for later use.
4. Meanwhile, cook the pasta according to the package directions, but cook it for 1 minute less than the recommended al dente cooking time.
5. Heat the olive oil in the same large pot over medium heat.
6. Sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
7. Add the garlic and sauté for another minute until fragrant.
8. Pour in the chicken broth and bring the mixture to a boil.
9. Add the diced tomatoes, potatoes, and red bell pepper to the pot.
10. Season with Italian seasoning, onion powder, garlic powder, salt, and pepper.
11. Reduce the heat and simmer for about 10 minutes or until the potatoes are tender.
12. When the chicken is cool enough to handle, shred it or dice it, then add it to the soup pot and cook for an additional 5 minutes.
13. Add the desired amount of cooked pasta and heat through.
14. Season with salt and a few grinds of black pepper, then garnish with fresh parsley if desired before serving.

Step-By-Step Process

Heather’s Tried-and-True Tips

• Don’t rush this soup. Letting it slowly simmer will coax out all the flavor from the veggies.
• For a thicker soup, mash some of the potatoes right in the pot.
• You can prep everything for this soup ahead of time, and then finish it before serving. 

Recommended

Make It A Meal

Pair this hearty soup with a crisp, green salad and a slice of crusty bread for dipping. It’s also lovely served alongside a light, white wine, which complements the bright flavors of the herb dressing perfectly. It’s the perfect starter to any Italian meal, but it is also hearty enough to be a meal all on its own. 

Storage

This soup stores wonderfully in the refrigerator for up to 4 days in an airtight container. Store the pasta separately so that it doesn’t bloat in the soup liquid. For longer storage, freeze it in portions for easy thawing and reheating. When ready to serve from frozen, simply thaw in the refrigerator overnight and reheat on the stove over medium heat until warm.