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Authentic & Easy Sicilian Chicken Soup (Hearty Italian Chicken Pasta Soup)

Close-up of a steaming bowl of Sicilian chicken soup filled with shredded chicken, carrots, celery, tomatoes, and pasta.
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Make this hearty Sicilian Chicken Soup, a comforting Italian dish featuring tender shredded chicken, vegetables, and ditalini pasta in a zesty, flavorful tomato-herb broth. This one-pot recipe is perfect for an easy weeknight dinner or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (or more for extra spice)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup cooked, shredded chicken breast
  • 1/2 cup ditalini pasta
  • 1 cup fresh spinach or kale, roughly chopped
  • 1/4 cup grated Parmesan cheese, for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic, oregano, basil, and red pepper flakes to the pot. Cook for 1 minute until fragrant. This step builds the flavor base for your soup.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a boil.
  4. Once boiling, add the ditalini pasta. Cook according to package directions, usually about 8 to 10 minutes, until the pasta is al dente. Stir often to prevent sticking.
  5. Stir in the shredded chicken and chopped spinach or kale. Cook for 2 to 3 minutes, just until the chicken is heated through and the greens wilt.
  6. Taste the soup and season with salt and pepper as needed. Remember that broth and Parmesan cheese add saltiness.
  7. Ladle the hot Sicilian Chicken Soup into bowls. Serve immediately with grated Parmesan cheese sprinkled on top for an extra layer of flavor.

Notes

  • For a quick version, use rotisserie chicken for the shredded chicken.
  • If you prefer a thicker soup, add the pasta later or use slightly less broth.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • To mimic the Carrabba’s Copycat Soup flavor, add a splash of white wine vinegar when you add the broth for extra zest.

Nutrition

Find it online: https://tastethisplate.com/sicilian-chicken-soup-recipe-easy-italian-pasta/