Serve up some of this ultra-cozy soup to celebrate all those fall feels. This flavorful, easy, and wholesome oil-free Spicy Sicilian Soup is a vegan nod to the popular Carrabba’s Spicy Sicilian Chicken Soup. Packed with nourishing veggies, this bowl of deliciousness is sure to warm you up and make your belly happy. This soup has the perfect ratio of veggies, pasta, beans, and broth and loaded with just the right amount of spiciness.  Perfect for every day of the week, this delightful soup is sure to boost your immune system and soothe your soul; comfort soup at is finest!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

One of Michael’s absolute favorite soup is Carrabba’s Spicy Chicken Soup. He could eat it every day, and I was on a mission to create a Whole Food Plant Based Copy Cat Carrabba’s Spicy Sicilian Soup. It has all the aromatic flavors the traditional version has, but with a wholesome twist.

Michael was very pleased with our rendition filled with nutritious veggies, beans, pasta, and warming broth.

Fighting off colds and flu

Michael is convinced that Carrabba’s Spicy Chicken Soup is the soup that heals all ailments especially colds.  Annnnnd, it’s officially cold and flu season. We are now fighting the cold weather.

When you live in the northern hemisphere, it’s funny how much the weather dictates what we eat. When it’s cold, you make soup, and we are a soup loving family.

WFPB Conversion

I was really nervous about converting this soup to Whole Food Plant Based, not because I didn’t think I could, but more so on the thought – could I can make it so Michael would enjoy it over Carrabbas?  Michael is my challenge.  He loves fast food, junk food, and take-out – OH MY!

When I introduced this to him, he was a little skeptical as he typically is, but after the first bite, he devoured this soup.

He wanted me to make a huge batch and freeze it so he could warm it up and eat it whenever he wanted, which was SUPER exciting. You bet, I did exactly that. Huge success!  Definitely doing a happy dance over here!

I’ll let Mom tell you more.

Hi!  Robin here!

Honestly, I wasn’t too sure that Monkey could win Mikey over with this soup. For sure, it tastes amazing, but he is such a wild card sometimes. You just never know what he is going to like.

I love this soup, it hit the spot so perfectly.  TP109 ate it all up too!  This soup looks like a bowl of healthiness!   With all those healthy veggies, beans, and the flavor is spot on, simple, yet complex.

If you try this cozy soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven soup pot or similar large stock pot

Spicy Sicilian Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 Minutes (+Rest)
• Yield: 3-4 Servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

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Description

This flavorful, easy, and wholesome oil-free Spicy Sicilian Soup is a vegan nod to the popular Carrabba’s Spicy Sicilian Chicken Soup.

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Ingredients

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Base Ingredients:

• 1 cup yellow onions, fine dice
• 2 Tablespoons minced garlic
• 3 celery ribs. diced
• 3 medium carrots, diced
• 1 large red bell pepper, diced
• 3 cups water (or broth)
• 1 cup low-sodium vegetable broth *
• 1 – [ 14 oz. can ] petite diced tomatoes
• 1 Tablespoon reduced-sodium tamari *
• 1 Tablespoon white miso *
• 1 – [ 15 oz. can ] kidney beans, drained and rinsed *
• ¼ teaspoon baking soda * 

Spice/Herb Ingredients:

• 1 ½ teaspoons onion powder
• 1 ½ teaspoons garlic powder
• 2 Tablespoons dried minced onions
• 1 Tablespoon dried parsley
• ¼ teaspoon smoked paprika (+/-)
• ¼ teaspoon ground cumin (+/-)
• ½ teaspoon dried oregano
• 2 bay leaves
• ½ – 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes *

Other Ingredients:

• 2/3 cup dry ditalini pasta, cooked (or elbow macaroni)

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Instructions

1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Boil the pasta until almost el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked pasta into the soup in at Step 5.
2. Place the Spice/Herb Ingredients (except the red pepper flake) into a small bowl, mix well. Set aside.
3. Place the diced onions, celery, carrots, and red bell peppers into an enamel-lined/ceramic lined pot, sauté over medium-high heat until softened, approx. 7 to 9 minutes, then add the minced garlic, sauté for one minute.
4. Then add all the remaining Base Ingredients and the Spice/Herb Mix. Bring to a boil, then immediately lower to simmer.  Simmer for 20 minutes.
5. Add in the cooked ditalini, stir well to combine, boil on low for a couple minutes. Then remove from the stove, put a lid on the pot, and allow to set for 10 minutes.  Discard the bay leaves, add the red pepper flakes. Stir, then serve and enjoy.

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Notes

*Tips for Success:

• Macaroni/Pasta: We prefer cooking/boiling the pasta separately then adding the cooked pasta at the end to avoid losing any liquids much like most restaurants do. This helps preserve the soup flavor, reduce broth cloudiness, and eliminates the pasta from drinking up too much broth while it cooks.
• Gluten Free Macaroni/Pasta: If using a gluten free macaroni/pasta, we recommend cooking the pasta separately as gluten free pastas tend to release a lot of starch which makes the soup cloudy.
• Amount of Pasta: While it is tempting to use more than the recipe amount of 2/3 cup of pasta, we recommend you stick to this amount otherwise the pasta will soak up all the liquids and the soup will no longer be “soup.”
• Red Pepper Flakes: We recommend adding the red pepper flakes at the end in order to get a good base flavor.  Or if you wish, you can add it to individual servings.

*Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Baking Soda:  Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.

*Beans:  We kitchen tested with both chickpeas and kidney beans.  Both worked great.  You can pretty much use any type of bean you want into this soup.  We preferred the kidney beans for this soup.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes: Serves about 3 – 4  (makes about 7 ½ cups)

*Storage: Refrigerate up to about 4 – 5 days

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