Soups & Stews
This Carrabba's Sicilian Chicken Soup copycat recipe brings the restaurant's signature herby tomato-basil flavor right into your kitchen with one-pot simplicity. After years of perfecting restaurant copycats, I've cracked the code on replicating that rich, aromatic broth and tender chicken that makes this soup so irresistible.
The key lies in slow-simmering the sausage and chicken until they're fork-tender while building layers of Italian herbs and crushed tomatoes.
What sets this recipe apart is the balance of textures—tender chicken, hearty orzo, and crisp Italian sausage all swimming in a velvety tomato broth infused with fresh basil and oregano.
I've streamlined the process without sacrificing authenticity, so you get restaurant-quality results in about one hour of active time (plus simmering). The secret weapon? A proper sausage-to-broth ratio that ensures every spoonful delivers that meaty, savory punch.
By the time you ladle this soup into bowls, you'll have golden orzo nestled among tender chicken pieces and crisp sausage, all floating in a broth that's deeply aromatic with tomato, garlic, and fresh herbs.
The aroma alone will have everyone gathering around your table, and the first taste will confirm this is the copycat recipe you've been searching for. Let's get cooking—your taste buds will thank you.
This recipe works equally well as a comforting weeknight dinner or a showstopper for holiday gatherings. The flavors only deepen as it sits, making it perfect for meal prep.
Serve with crusty bread to soak up every last drop of that herby tomato broth—trust me, you'll want to savor every bite.
Ingredients for carrabba's sicilian chicken soup copycat
Pantry staples meet Italian flavors for this restaurant-worthy soup—simple but packed with depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Italian Chicken Sausage 🍖 | 1 ½ lb | Sweet or spicy, sliced into rounds |
| Boneless Chicken Breast 🍗 | 2 lb | Cut into 1-inch cubes |
| Crushed Tomatoes 🍅 | 28 oz | High-quality canned, San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade or quality store-bought |
| Garlic Cloves 🧄 | 6 cloves | Mincing or pressing preferred |
| Onion 🧅 | 1 whole | Yellow or red, diced |
| Celery Stalks 🥬 | 2 whole | Diced, includes leaves |
| Carrots 🥕 | 2 whole | Peeled, sliced into rounds |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Dried Basil 🌿 | 1 tbsp | Or substitute 0.25 cup fresh basil |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Orzo Pasta 🍝 | 1 cup | Uncooked, not pre-cooked |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing |
The crushed tomatoes are non-negotiable—San Marzano is the gold standard, but any high-quality canned works. Trader Joe's and Whole Foods carry great options, but check the ingredients list for no added sugar. The chicken sausage should be sweet or spicy, not super hot—Johnsonville is reliable, but any Italian-style will do. Fresh herbs are ideal, but dried basil and oregano work in a pinch. For the broth, low-sodium is key so you can control the seasoning. If you're using homemade, make sure it's well-seasoned with salt and pepper.
No San Marzano tomatoes? Any good-quality canned tomatoes will work—just taste first. Fresh basil? Dried basil at one-fourth the amount gets you close. Short on orzo? Small pasta like ditalini works too. The sausage can be swapped for Italian hot sausage if you prefer more heat. For extra richness, add a splash of red wine when sautéing the vegetables. The garlic and onions are the flavor foundation—don't skip browning them. And trust me, freshly ground black pepper makes all the difference.
This soup tastes even better the next day—make extra for leftovers. Keeps 4-5 days in the fridge, freezes for 3 months. I always double the batch because it disappears fast. Store with a lid on, but leave a little room for the broth to breathe. Garnish with fresh basil right before serving—it adds that restaurant touch. The orzo absorbs the broth beautifully, so no need to pre-cook it separately.
Why You'll Love This Recipe
- No-Chop Needed: I swear, the prep here is ridiculously simple—just brown the sausage, toss in the chicken, and let the broth do the work. Minimal chopping, zero fuss, and you’re left with that deep, savory base where the garlic and tomatoes melt into something magical.
- Sausage Love Bomb: That Italian chicken sausage? It’s the star—crispy outside, juicy inside, and packed with herbs that make every spoonful taste like a hug. Honestly, I’ve tried cheaper brands, but this is the only one that delivers that exact Carrabba’s punch.
- Lunchbox Hero: This soup is my go-to for meal prep because it reheats like a dream and keeps for days. Pack it in a thermos for work or toss it in a bento box—it’s hearty enough to satisfy grown-ups but simple enough for picky eaters (yes, even my daughter’s).
- Budget-Friendly Warmth: Between us, this recipe costs a fraction of a restaurant bowl but feeds a crowd. The broth stretches, the chicken stays tender, and you’re left with leftovers that taste just as good the next day—no sad, watery soup here.
Step-by-step instructions for Carrabba's Sicilian chicken soup
Here's how to recreate that iconic restaurant flavor at home with simple, foolproof steps.
Sauté the Sausage and Build the Flavor Base
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 pounds Italian chicken sausage, sliced into rounds, and cook for 4-5 minutes until the sausage begins to brown and release its fat. This is where the rich, herby flavor starts to develop.
Once the sausage is browned, remove it from the pot with a slotted spoon and set it aside. In the same pot, add the 1 whole onion, 2 whole celery stalks, and 2 whole carrots, all diced. Cook for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent. Here's the thing—don't rush this step. The vegetables need time to release their natural sweetness and form the aromatic base of your soup.
Add Aromatics and Tomatoes for Depth
Push the vegetables to one side of the pot and add the 6 cloves garlic cloves, minced. Stir for 30 seconds until fragrant—this is when your kitchen will smell like a Sicilian market. Then add the 28 ounces crushed tomatoes, 1 tablespoon dried oregano, 1 tablespoon dried basil, 0.5 teaspoon red pepper flakes, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir well to combine.
Let the mixture simmer for 5 minutes until the tomatoes break down slightly and the flavors meld together. This is the moment that matters: the tomatoes should be thickened just enough to coat the back of a spoon. If it looks too thick, you can add 2-3 tablespoons of chicken broth to loosen it slightly. Return the browned sausage to the pot and stir to coat everything in the tomato mixture.
Simmer the Chicken and Vegetables
Add the 2 pounds boneless chicken breast, cut into 1-inch cubes, and the 4 cups chicken broth to the pot. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes. Here's what you're looking for: the chicken should cook just until it's fully done—165°F internal temperature—but not so long that it turns to rubber.
While the chicken simmers, check the vegetables occasionally. They should be tender but still hold their shape. If you notice the broth is reducing too quickly, add a splash of water or more broth to keep it at a gentle simmer. The goal is a flavorful broth, not a dry one. Once the chicken is cooked through, use a slotted spoon to remove it from the pot and set it aside to rest.
Cook the Orzo and Finish the Soup
Return the pot to medium heat and add the 1 cup orzo pasta. Stir to coat the orzo with the broth and tomato mixture, then add enough broth to cover the orzo by about 1 inch. Bring to a gentle boil, then reduce the heat to low and let it simmer for 12-15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
If the soup is too thick after cooking the orzo, add more broth or water to reach your desired consistency. Stir in the 0.25 cup chopped fresh basil leaves and taste. Adjust the seasoning if needed—you might need a bit more salt or pepper to balance the flavors. Return the cooked chicken and sausage to the pot and stir gently to combine.
Rest and Serve
Remove the pot from the heat and let the soup rest for 5 minutes. This allows the flavors to meld together and the orzo to finish absorbing any remaining liquid. Serve the soup hot, garnished with additional fresh basil leaves if desired. Each spoonful should deliver a perfect balance of herby tomato flavor, tender chicken, and al dente orzo.
This is the copycat version you've been waiting for—rich, hearty, and packed with the same flavors that make Carrabba's soup legendary. Don't skip the fresh basil on top; it adds that final touch of brightness that ties everything together.
Pro Tips For Making Carrabba'S Sicilian Chicken Soup Copycat
- CRISP THE SAUSAGE FIRST: Don’t toss those Italian chicken sausages straight into the soup—brown them first in a dry pan over medium-high heat. Cut them into ½-inch slices, then sear for 2-3 minutes per side until deeply golden. This step builds flavor that just simmering won’t match, and it keeps the soup from tasting like a brothy stew.
- SALT THE BROTH LIKE IT’S SALTY: The chicken broth is the soul of this soup, so don’t skimp on salt. If you’re using low-sodium broth, add 1½ teaspoons of salt per quart before heating it. I learned this the hard way—adding salt later leaves you guessing, and the soup never hits that rich, restaurant-quality depth.
- DON’T OVERCOOK THE GARLIC: Sauté those garlic cloves in olive oil for 30 seconds max—just until fragrant, not golden. Burnt garlic turns bitter and overpowers the tomatoes. Keep the heat medium-low and stir constantly. (Yes, even if you’re impatient like me.)
- USE HALF-AND-HALF TOMATOES: Mix crushed tomatoes with an equal amount of tomato paste (about 1:1 ratio) for a thicker, more concentrated flavor. The paste adds body without extra liquid, and it mimics Carrabba’s signature richness. Stir it in early—don’t wait until the end, or it’ll clump like glue.
Best sauces and condiments for this carrabba's sicilian chicken soup copycat
Herby Tomato Broth
The crushed tomatoes are the soul of this soup, so don’t skimp on quality. I swear by San Marzano for their natural sweetness and low acidity, but any high-quality canned tomatoes will work. For extra depth, add 1 tablespoon tomato paste when sautéing the vegetables—it intensifies the umami flavor.
The dried oregano and basil should be toasted lightly in the pot for 30 seconds before adding liquid to wake up their aromas. 🌿
Garlic-Infused Olive Oil
Before adding the tomatoes, infuse the pot with garlic and olive oil for an aromatic boost. Sauté 6 minced garlic cloves in 2 tablespoons olive oil until golden (about 2 minutes). This creates a fragrant base that carries through the entire soup.
For an extra kick, add ½ teaspoon crushed red pepper at this stage. I often use Calabrian chili paste for a smoky depth—just ½ teaspoon goes a long way. 🌶️
Creamy Finish
For a restaurant-style finish, stir in ¼ cup heavy cream or ½ cup grated Parmesan during the last 5 minutes of simmering. This adds a velvety texture without overpowering the herby tomato flavors. If you prefer a dairy-free option, use ½ cup coconut milk or ¼ cup cashew cream.
The key is to temper the cream by mixing it with a splash of broth first to prevent curdling. 🥛
Fresh Basil Garnish
Fresh basil isn’t just for garnish—it’s the final flavor layer. Chop ¼ cup basil leaves and stir half into the soup during the last 2 minutes of cooking. Reserve the rest to sprinkle on top before serving.
For a bright, citrusy twist, add 1 teaspoon lemon zest along with the fresh basil. This balances the richness and mimics the restaurant’s signature finish. ✨
Spicy Kick
If you love heat, boost the red pepper flakes to 1 teaspoon and add ½ teaspoon crushed fennel seeds when sautéing the sausage. Fennel pairs beautifully with Italian sausage and adds a subtle licorice note.
For a smoky depth, finish with ½ teaspoon smoked paprika stirred into the broth. Adjust to taste—this soup is forgiving, but the spices should complement, not overpower. 🔥
Umami Boosters
For a deeper savory profile, add 1 teaspoon fish sauce or ½ teaspoon soy sauce when simmering the tomatoes. These ingredients enhance the umami without altering the dish’s Italian character.
Another pro trick? Stir in 1 tablespoon capers during the last 5 minutes of cooking—they add a briny contrast that elevates the entire soup. Trust me, it’s a game-changer. 💡
Nutrition facts
Frequently asked questions
Can I make this soup in a slow cooker?
Brown the sausage and sauté the vegetables in a skillet first, then transfer everything to your slow cooker. Add all remaining ingredients except the orzo and fresh basil. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the orzo and cook another 20-30 minutes until tender. The slow cooker method actually enhances the flavors by letting them meld longer.
What if I don't have orzo?
No problem! Use small pasta like ditalini or tiny shells instead. Cook it separately according to package instructions, then stir it into the finished soup. For a heartier option, add ½ cup cooked white beans or ½ cup diced potatoes to the soup during the final 15 minutes of simmering. The texture will be slightly different but still delicious.
How can I make this soup vegetarian?
Swap the chicken for 1.5 pounds firm tofu or chickpeas, and use vegetable broth instead of chicken broth. Keep the sausage if you want, or add ½ cup mushrooms and ½ cup spinach for extra heartiness. Boost the umami with 1 teaspoon soy sauce or ½ teaspoon nutritional yeast. The tomato-basil flavors will still shine through beautifully.
Why does my soup taste bland?
Most likely, you need more salt and acid balance. Taste and adjust with ½ teaspoon salt at a time until it satisfies your craving. For acidity, add 1 teaspoon lemon juice or ½ teaspoon balsamic vinegar. Another trick? Toast ½ teaspoon dried oregano in the pot for 30 seconds before adding liquid to intensify the flavor. Fresh herbs always help too—add ¼ cup chopped fresh basil at the end.
Can I prep this soup ahead of time?
This soup tastes even better the next day! Make it a day ahead and store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. For freezing, cool completely first, then freeze for up to 3 months. Thaw overnight in the fridge before reheating. The flavors deepen as it sits, making it perfect for meal prep.