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!

Two bowls of a Copycat Carrabba's Mama Mandola's Chicken Soup with a pepper grinder.

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!

Close-up shot of Copycat Carrabba's Mama Mandola's Chicken Soup with spoons and a pepper grinder.

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
Place the chicken, bay leaves, and broth in a soup pot.

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. 

Copycat Carrabba's Mama Mandola's Chicken Soup horizontal.

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. 

Two bowls of Copycat Carrabba's Mama Mandola's Chicken Soup with a pepper grinder.

Copycat Carrabba’s Mama Mandola’s Sicilian Chicken Soup

Heather S.
Chunky and flavorful and loaded with veggies and tender chicken, this copycat soup is good eating! It's crazy delicious, and it freezes like a dream for those chilly days!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 304 kcal

Ingredients
  

  • 1 pound chicken breast I use bone-in chicken breast.
  • 6 cups chicken broth
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 3 carrots sliced
  • 1 onion diced
  • 2 stalks celery sliced
  • 3 – 4 cloves garlic minced
  • 14.5 ounces diced tomatoes canned tomatoes
  • 2 russet potatoes peeled and diced
  • 1 red bell pepper seeded and diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 10 ounces ditali pasta cooked 1 minute less than the suggested cooking time on the package
  • salt and pepper to taste
  • fresh parsley chopped (optional garnish)

Instructions
 

  • 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.
  • Remove the chicken from the pot and set aside to cool. Remove the bay leaves and discard.
  • Transfer the broth to a large bowl or pitcher for later use.
  • Meanwhile, cook the pasta according to the package directions, but cook it to 1 minute less than the recommended al dente cooking time.
  • Heat the olive oil in the same large pot over medium heat.
  • Sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
  • Add the garlic and sauté for another minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a boil.
  • Add the diced tomatoes, potatoes, and red bell pepper to the pot.
  • Season with Italian seasoning, onion powder, garlic powder, salt, and pepper.
  • Reduce the heat and simmer for about 10 minutes or until the potatoes are tender.
  • 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.
  • Add the desired amount of cooked pasta and heat through.
  • Season with salt and a few grinds of black pepper, then garnish with fresh parsley if desired before serving.

Notes

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.

Nutrition

Serving: 1cupCalories: 304kcalCarbohydrates: 44gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 101mgPotassium: 778mgFiber: 4gSugar: 5gVitamin A: 4422IUVitamin C: 31mgCalcium: 62mgIron: 2mg
Keyword carrabba’s, chicken soup, italian soup
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Recipe Rating




One Comment

  1. 5 stars
    Made this for dinner last night and it was amazing! So flavorful, rich, and it was easy to follow and turned out perfectly good. My family loved it, and it’s definitely going into our regular meal rotation! Thanks for sharing such a fantastic recipe!