Sicilian Chicken Soup (Better Than Carrabba’s!)

I’ll never forget the first time I had Sicilian chicken soup at Carrabba’s. One spoonful and I was hooked—the tender chicken, those cute little ditalini pasta tubes, the perfectly cooked vegetables in that savory Italian broth. I immediately knew I had to recreate it at home.

After some experimenting in my Kentucky kitchen, I finally nailed it. And honestly? This homemade version might actually be better than the restaurant. It’s fresher, you can control the ingredients, and it’s way more budget-friendly. Plus, there’s something incredibly satisfying about making restaurant-quality soup in your own kitchen.

This isn’t just another chicken soup. The combination of Italian seasonings, tender vegetables, and that signature ditalini pasta makes it special. It’s comfort food with a Mediterranean twist, and once you try it, regular chicken noodle soup just won’t hit the same.

Why You’ll Love This Sicilian Chicken Soup

Restaurant-Quality at Home: This tastes like it came straight from an Italian kitchen—rich, flavorful, and absolutely delicious. You’ll impress everyone who tries it, and they’ll never guess how easy it was to make.

Loaded with Good Stuff: Tender chunks of chicken, colorful vegetables (carrots, celery, onions), and plenty of pasta make this soup hearty and satisfying. It’s not just broth with a few sad vegetables floating around—this is a proper meal.

Ditalini Pasta Makes It Special: Those little tubular pasta pieces aren’t just cute—they’re the perfect size for soup. They hold the broth beautifully and make every spoonful perfect. Once you try ditalini in soup, you’ll understand why Italians love it so much.

Dump and Go Simplicity: This is basically a dump-and-simmer recipe. Brown the chicken, toss everything in the pot, and let it do its thing. Minimal hands-on time for maximum flavor. Perfect for busy weeknights or lazy Sundays.

Actually Healthy: Packed with lean protein, tons of vegetables, and made with real ingredients, this soup is legitimately good for you. Comfort food that doesn’t make you feel guilty? That’s a win.

Meal Prep Champion: Makes a huge pot that feeds 6-8 people easily. Perfect for meal prepping lunches for the week, feeding a crowd, or freezing portions for future lazy dinners.

Ingredients You’ll Need

For the Soup:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups chicken broth (use good quality!)
• 1 can (14.5 oz) diced tomatoes with juices
• 1 cup ditalini pasta
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 2 cups fresh spinach or kale (optional but recommended)
• Fresh parsley, chopped for garnish
• Grated Parmesan cheese for serving

Key Notes:

Chicken Choice: Chicken breasts are leaner, thighs are more flavorful and stay juicier. Both work perfectly—use what you prefer. You can even use bone-in chicken for extra flavor, just remove the bones after cooking.

Ditalini Pasta: These are small, tube-shaped pasta—think mini rigatoni. Find them in the pasta aisle near other small pasta shapes. If you can’t find ditalini, small shells, orzo, or even broken spaghetti work in a pinch.

Broth Quality: This matters more than you think. Use good chicken broth or, even better, homemade stock if you have it. The broth is the foundation of flavor here, so don’t cheap out with watery store-brand stuff.

Fresh vs. Dried Herbs: I usually use dried Italian herbs because they’re convenient and work great in soup. If you have fresh basil and oregano, use about triple the amount and add them at the end.

Tomatoes: Diced tomatoes add a subtle sweetness and acidity that balances the rich broth. Don’t skip them—they’re what makes this Sicilian instead of just regular Italian chicken soup.

Step-by-Step Instructions

Step 1: Cook the Chicken

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts or thighs with salt and pepper on both sides.

Add the chicken to the pot and cook for 4-5 minutes per side until golden brown. It doesn’t need to be cooked through—you’re just getting some color on it for flavor. Remove the chicken to a plate and set aside.

Step 2: Sauté the Vegetables

In the same pot with those delicious chicken drippings, add the diced onion, sliced carrots, and celery. This is the Italian version of mirepoix—the flavor foundation of the soup.

Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. Add the minced garlic and cook for another minute until your kitchen smells amazing.

Step 3: Build the Broth

Pour in the chicken broth and diced tomatoes with their juices. Stir in the Italian seasoning, basil, oregano, bay leaf, and red pepper flakes if using.

Return the browned chicken to the pot, nestling it into the liquid. Bring everything to a boil, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes until the chicken is cooked through and tender.

Step 4: Shred the Chicken

Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Some people like big chunks, some like fine shreds—do whatever makes you happy.

Return the shredded chicken to the pot. Give it a taste and adjust the seasoning—it probably needs more salt and pepper at this point.

Step 5: Cook the Ditalini

Add the ditalini pasta to the soup. Stir it in and let it cook for about 8-10 minutes, stirring occasionally to prevent sticking. The pasta should be al dente—tender but still with a slight bite.

Watch it carefully near the end. Overcooked pasta in soup gets mushy and gross. Better to slightly undercook it, especially if you’re planning to have leftovers.

Step 6: Add Greens and Finish

If you’re using spinach or kale, stir it in now. It’ll wilt in just 1-2 minutes from the heat of the soup. This adds color, nutrition, and freshness.

Remove the bay leaf—nobody wants to bite into that. Taste one more time and adjust seasoning as needed. Sometimes I add a squeeze of lemon juice at the end for brightness.

Step 7: Serve Hot

Ladle the soup into bowls while it’s steaming hot. Garnish with fresh chopped parsley and a generous sprinkle of Parmesan cheese.

Serve with crusty Italian bread for dipping, and watch everyone go back for seconds. This soup is pure comfort.

Serving Suggestions

This Sicilian chicken soup is a complete meal, but here’s how to make it even better:

Bread is Non-Negotiable: Serve with warm, crusty Italian bread, ciabatta, or focaccia. The bread is essential for soaking up every last drop of that flavorful broth. Garlic bread works great too, though it might be overkill on the garlic.

Italian Accompaniments: A simple arugula salad with lemon vinaigrette provides a fresh, peppery contrast. Caprese salad (tomatoes, mozzarella, basil) is another classic pairing. Keep the sides light since the soup is already hearty.

Cheese Options: While Parmesan is classic, try Pecorino Romano for a sharper, saltier flavor. Fresh mozzarella torn into pieces and added to each bowl is another delicious option—it melts slightly in the hot soup.

Make it Heartier: Add a can of drained cannellini beans or chickpeas for extra protein and fiber. Some people love adding diced zucchini or green beans. Tortellini instead of ditalini makes it even more substantial.

Toppings Bar: Set out bowls of grated Parmesan, red pepper flakes, fresh basil, and good olive oil for drizzling. Let everyone customize their bowl.

Wine Pairing: A crisp Italian white wine like Pinot Grigio or Vermentino complements the soup beautifully. For red wine lovers, a light Chianti works well too.

Leftover Magic: This soup actually tastes better the next day once all the flavors have melded. The pasta absorbs more broth and the vegetables become even more tender. Just add a splash of broth when reheating.

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it sits because the pasta continues absorbing liquid. Add extra chicken broth when reheating to get it back to the right consistency.

Reheating: Reheat gently on the stovetop over medium heat, adding broth or water as needed. Stir occasionally to prevent the pasta from sticking. You can microwave individual portions, but the stovetop method gives better results.

The Pasta Problem: Here’s a pro tip—if you’re making this for meal prep, cook the pasta separately and store it apart from the soup. Add the pasta to individual portions when you’re ready to eat. This prevents the pasta from getting mushy and keeps the soup from becoming too thick.

Freezing: The soup base freezes beautifully for up to 3 months, but don’t freeze it with the pasta in it. Pasta gets weird and mushy after freezing. Instead, freeze the chicken and vegetable soup base, then cook fresh pasta when you’re ready to eat.

Make-Ahead Strategy: You can cook the chicken and prep all your vegetables a day ahead. Store them separately in the fridge. When you’re ready to make the soup, everything comes together in about 20 minutes of active cooking.

Portion Control: Freeze the soup in individual portions using freezer-safe containers or bags. Then you can pull out exactly what you need for a quick lunch or dinner without thawing the whole batch.

Best Practices: Always let the soup cool to room temperature before refrigerating or freezing. Hot soup in the fridge raises the temperature and can affect other foods. For faster cooling, transfer it to a wide, shallow container.

Final Thoughts

There’s something magical about homemade soup, especially when it tastes like it came from your favorite Italian restaurant. This Sicilian chicken soup has become one of those recipes I make on repeat in my house—it’s comforting, delicious, and somehow feels both indulgent and healthy at the same time.

What I love most is how it fills the house with those incredible Italian aromas while it’s cooking. The combination of garlic, herbs, and simmering broth just makes everything feel cozy and welcoming. It’s the kind of soup that makes people feel cared for.

My family requests this constantly, especially during cold weather. But honestly, I make it year-round because sometimes you just need a bowl of something warm and comforting, no matter what the temperature is outside.

Give this recipe a try. I promise it’ll become one of your go-to comfort meals too.

Thanks for cooking with me. Now go make yourself a bowl of Italian comfort!

With gratitude,
Kip