Copycat Carrabba's Spicy Chicken Soup

• servings: 10 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

1 1/2 celery ribs (diced)

1 carrot (peeled & diced)

1/2 yellow onion (diced)

1 small russet potato (peeled & diced)

1/2 red pepper (diced)

1 14 oz can tomatoes (drained & chopped)

3 tbsp olive oil

1 tbsp parsley

1 tbsp oregano

2 tbsp minced garlic

1/2 tsp red pepper flakes

5 cups water

2 cups chicken broth

2 cups shredded chicken

2 cups cooked ditali pasta

Directions

Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces

Heat dutch oven to medium high and add olive oil

Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften

Add tomatoes, parsley, oregano, garlic and red pepper flakes and stir

Add water and broth - cover and bring soup to a boil over medium low heat

Partially cover pot and simmer for 1 hour

Using a potato masher, mash some of the vegetables in the bottom of the pot

Add chicken to soup and simmer 30 minutes more

While chicken is simmering in soup- cook pasta

Right before serving, add cooked pasta

Serve with freshly grated Parmesan

Nutrition

• Calories: 213 kcal
• Total Fat: 5.6 g
• Saturated Fat: 1 g
• Cholesterol: 22 mg
• Sodium: 67 mg
• Total Carbohydrate: 27.8 g
• Dietary Fiber: 2.4 g
• Total Sugars: 2.7 g
• Protein: 12.5 g