Description
Learn how to recreate the famous Copycat Carrabba’s Spicy Chicken Soup at home with this easy recipe. Warm, hearty, and full of flavor – a must-try dish!
Ingredients
- 1 1/2 celery ribs, diced (225g)
- 1 carrot, peeled & diced (120g)
- 1/2 yellow onion, diced (60g)
- 1 small russet potato, peeled & diced (150g)
- 1/2 red pepper, diced (60g)
- 1 14 oz canned tomatoes, drained & chopped (400g)
- 3 tbsp olive oil (45ml)
- 1 tbsp (15 ml) parsley
- 1 tbsp (15 ml) oregano
- 2 tbsp (30 ml) minced garlic
- 1/2 tsp (3 ml) red pepper flakes
- 5 cups (1200 ml) water (1.2 liters)
- 2 cups vegetable broth (480ml)
- 2 cups (480 ml) shredded beef
- 2 cups (480 ml) cooked ditali pasta
Instructions
- Chop the celery, onion, carrot, potato, and bell pepper into pieces between 1/4 to 1/2 inch.
- Warm a Dutch oven over medium-high heat and pour in the olive oil.
- Once the oil is heated, toss in the celery, carrot, potato, onion, and bell pepper. Cook for about 5 minutes until the vegetables start to soften.
- Mix in the tomatoes, parsley, oregano, garlic, and red pepper flakes, stirring everything together.
- Pour in the water and vegetable broth, then cover the pot and bring the mixture to a boil on medium-low heat.
- Partially cover the pot again and let it simmer for an hour.
- Use a potato masher to gently mash some of the vegetables at the base of the pot.
- Add the shredded beef to the soup and let it simmer for another 30 minutes.
- While the beef is simmering, prepare the ditali pasta separately.
- Just before serving, incorporate the cooked pasta into the soup.
- Serve the soup with freshly grated Parmesan on top.
Notes
- Consider using homemade vegetable broth for a richer flavor.
- Adjust the red pepper flakes to suit your preferred level of spiciness.
- Properly drain and chop canned tomatoes before adding to the soup.
