Getting a comforting, restaurant-worthy meal on the table takes just a bit of love and a few simple ingredients with this Creamy Sun-Dried Tomato Chicken Soup Recipe. It’s one of those dishes I’m always excited to make whenever I want something both cozy and full-flavored.
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Why You'll Love This Recipe
This Creamy Sun-Dried Tomato Chicken Soup Recipe instantly became one of my go-to meals because it balances richness with freshness so beautifully. Plus, it's surprisingly easy to customize or prep ahead, making it perfect for weeknights or special dinners.
- Bold flavor fusion: Sun-dried tomatoes and garlic mingle with savory herbs and creamy Parmesan for a soup that’s deeply comforting.
- Simple, straightforward steps: Don’t let the ingredient list intimidate you—each step builds layers of flavor easily and without fuss.
- Flexible and forgiving: Whether you swap tortellini for another pasta or skip the wine, this recipe still shines.
- Hearty but elegant: It’s a meal in a bowl that can impress guests yet comfort a tired family.
Ingredients & Why They Work
Each ingredient in this Creamy Sun-Dried Tomato Chicken Soup Recipe plays a special role, from bringing robust depth to enhancing creamy richness. Having good quality ingredients here really makes the difference.
- Boneless skinless chicken breasts: Easy to cook through and shred or dice, the chicken adds hearty protein that takes on all the flavors of the soup.
- Sun-dried tomatoes: These packed-in-oil beauties offer concentrated tomato flavor and a subtle chew that brightens the soup.
- Dijon mustard and honey: They’re secret flavor enhancers that add gentle tang and a touch of sweetness without standing out overtly.
- Dry white wine: Adds acidity and depth, helping to deglaze the pot and create a more complex broth—you can substitute chicken broth if preferred.
- Chicken broth and bouillon cube: The base of the soup, giving it warm, savory comfort.
- Butter and yellow onion: Caramelize gently to build a rich flavor foundation.
- Garlic and tomato paste: Pack big punch flavors that deepen the taste.
- Italian seasoning blend (basil, oregano, parsley): Brings herby freshness that complements the sun-dried tomatoes perfectly.
- Heavy cream and Parmesan cheese: These create that beautifully creamy texture and cheesy finish.
- Refrigerated tortellini: Adds a fun, stuffed pasta bite that makes the soup extra satisfying.
- Baby spinach: Stirred in at the end, it adds color, nutrients, and a fresh mild bite.
Make It Your Way
I love experimenting with this Creamy Sun-Dried Tomato Chicken Soup Recipe—sometimes swapping tortellini for orzo or adding a pinch of chili flakes for heat. You should definitely feel free to adjust it to your own taste.
- Variation: One time I skipped the wine and boosted the garlic, and it still delivered fantastic flavor—so don’t stress if you don’t have all ingredients on hand.
- Gluten-free option: Use gluten-free pasta or skip pasta altogether, adding extra veggies like zucchini ribbons instead.
- Extra protein: I sometimes toss in cooked bacon or shredded rotisserie chicken for a different texture and smoky twist.
- Seasonal greens: Swap baby spinach with kale or Swiss chard for earthier notes.
Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Soup Recipe
Step 1: Sear the Chicken to Lock in Juices
First, I pat the chicken dry and season it well with salt, pepper, and Italian seasoning. Then, I heat 2 tablespoons of the oil from the sun-dried tomatoes jar in a large soup pot over medium-high heat. I sear the chicken for about 3-4 minutes per side until a beautiful, golden crust forms. Don’t worry if it’s not fully cooked yet—it will finish cooking in the simmering soup. After searing, I set the chicken aside to rest for 10 minutes before dicing it up. This resting step helps keep the chicken juicy and tender, which is crucial for the best soup texture.
Step 2: Build the Soup Base with Wine, Butter, and Onions
Next, I pour the wine into the hot pot to deglaze it—this means scraping up all those tasty browned bits stuck to the bottom using a silicone spatula. The wine cooks down with butter and diced onion for about 10 minutes until it’s reduced by half. This creates a rich, flavorful foundation for the soup while softening the onions beautifully without burning them.
Step 3: Add Tomatoes, Garlic & Seasonings for Depth
I drain and pat the sun-dried tomatoes dry before adding them to the pot with garlic, tomato paste, Italian herbs, Dijon mustard, and honey. Then, I cook this mixture over medium heat, stirring continuously for about 5 minutes. This step deepens the flavors and marries everything together, so don’t rush it—keep the heat moderate and stir often.
Step 4: Blend and Simmer the Broth
Now it’s time for the broth. I add chicken broth and a bouillon cube for extra savory richness, then blend the soup with an immersion blender until smooth. If you don’t have an immersion blender, carefully transferring batches to a regular blender works well too—just watch out for heat. After the blend, I bring the soup to a boil, then reduce it to a gentle simmer before adding the diced chicken back along with any resting juices. I simmer it partially covered for about 15 minutes, keeping an eye so it doesn’t boil and toughen the chicken.
Step 5: Finish with Cream, Cheese, Pasta, and Greens
Once the soup has simmered, I reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese, which melt into a luxuriously creamy finish. Then the refrigerated tortellini goes in to cook until tender—about 3-5 minutes depending on the package. Just before serving, I stir in baby spinach leaves to wilt gently, adding lovely color and nutrition.
Top Tip
Over time, I learned a few tips that really elevate my Creamy Sun-Dried Tomato Chicken Soup Recipe and prevent common hiccups.
- Using oil-packed sun-dried tomatoes: Reserve the oil for searing the chicken—it adds extra flavor right from the start.
- Don’t skip resting the chicken: Letting it rest after searing keeps it tender and juicy inside the soup.
- Grate Parmesan fresh: Freshly grated cheese melts better and adds a superior nutty flavor compared to pre-grated options.
- Simmer, don’t boil: Keep the soup at a gentle simmer once the chicken is added—boiling can toughen the meat and cloud the broth.
How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe
Garnishes
I usually sprinkle extra grated Parmesan and a few torn fresh basil leaves on top before serving—it brightens the richness and adds a fresh note. A drizzle of good olive oil or a crack of black pepper also goes a long way.
Side Dishes
This soup pairs wonderfully with crusty bread or a simple green salad to balance the creamy, hearty flavors. I love serving it with toasted garlic bread when I want a bit of indulgence.
Creative Ways to Present
For special occasions, I serve the soup in rustic crocks or hollowed-out bread bowls—this always earns compliments and keeps the soup warm longer. You can even finish with a swirl of cream or a sprinkle of crushed red pepper flakes for some visual and flavor flair.
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in an airtight container in the fridge for up to 3 days. Since the tortellini tends to soak up broth and soften over time, I recommend cooking it separately if you expect leftovers and adding it fresh when reheating.
Freezing
Freezing this soup works well if you omit the tortellini initially. I freeze the broth with chicken and spinach, and then cook fresh tortellini for serving later. It keeps the flavors bright and textures satisfying.
Reheating
When reheating, warm the soup gently on the stove over low heat to avoid curdling the cream. Stir occasionally and add a splash of broth or water if it’s too thick. Then toss in freshly cooked tortellini and spinach before serving for best texture.
Frequently Asked Questions:
Absolutely! Chicken thighs add more fat and tenderness, which can make the soup even richer. Just adjust cooking time slightly to ensure they’re fully cooked.
Sauvignon Blanc is my top pick for its crisp acidity that balances the creamy soup well. Chardonnay also works, as does Pinot Grigio. If you prefer not to cook with wine, extra chicken broth is a fine substitute.
I recommend freezing it without the tortellini, as pasta can become mushy after freezing and thawing. Cook and add fresh tortellini when you’re ready to serve leftovers.
Keeping the soup at a gentle simmer after adding chicken is key. Boiling toughens protein quickly. Also, letting the chicken rest after searing helps it stay moist throughout cooking.
Final Thoughts
This Creamy Sun-Dried Tomato Chicken Soup Recipe is one of my all-time favorites because it’s just pure comfort with a gourmet twist. The creamy broth, sunny tomato bursts, tender chicken, and cheesy tortellini all come together to feel like a warm hug on a chilly day. I can’t recommend it enough for anyone wanting a fuss-free but memorable homemade meal—you’re going to love making it as much as eating it!
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Delicious Recipe
- Prep Time: 25 minutes
- Rest Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Marry Me Chicken Soup is a creamy, flavorful Italian-inspired soup featuring tender chicken, sun-dried tomatoes, spinach, and cheesy tortellini in a rich broth infused with white wine and Parmesan cheese. Perfect as a comforting dinner for the whole family.
Ingredients
Protein
- 1 ¼ lb. boneless skinless chicken breasts
Seasonings and Flavorings
- Salt, to taste
- Pepper, to taste
- 1 ½ teaspoons Italian seasoning
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3 cloves garlic, minced
Liquids
- ¾ cup dry white wine (Sauvignon Blanc preferred)
- 5 cups chicken broth
- 1 chicken bouillon cube
- 1 cup heavy cream
Vegetables
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, 2 tbsp. oil reserved
- 3 cups packed baby spinach
Dairy & Cheese
- 3 tablespoons butter
- ½ cup grated Parmesan cheese
Other
- 10 oz. refrigerated cheese-filled tortellini (about 2 heaping cups)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and Italian seasoning. Set aside.
- Sear Chicken: Heat 2 tablespoons of the reserved sun-dried tomato oil in a large soup pot over medium-high heat. Add the chicken breasts and sear for 3 to 4 minutes on each side until a light golden-brown crust forms. They don’t need to be fully cooked. Remove the chicken, let it rest for 10 minutes, then dice into bite-sized pieces. Turn off heat temporarily.
- Deglaze Pot: Pour the white wine into the pot and turn the heat back to medium. Use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the pot to enhance flavor.
- Sauté Onions: Add the butter and diced onions to the pot. Cook for about 10 minutes, stirring occasionally, until the wine has reduced by half and the onions have softened.
- Add Flavor Base: Drain and pat dry the sun-dried tomatoes thoroughly, then add them to the pot along with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Cook, stirring constantly, for 5 minutes to develop the flavors.
- Add Broth and Blend: Add chicken broth and chicken bouillon cube to the pot and stir to combine. Using an immersion blender, blend the soup until the broth is smooth and creamy. Alternatively, carefully transfer in batches to a blender and blend.
- Simmer Chicken: Bring the soup to a boil, then reduce heat to a gentle simmer. Add the diced chicken and any juices from the resting plate back into the pot. Partially cover and simmer for 15 minutes, stirring occasionally and sliding a spatula along the bottom to prevent sticking. Avoid boiling to keep chicken tender.
- Add Cream and Cheese: Reduce heat to low. Let the soup cool for 1 minute, then gradually stir in the heavy cream followed by the grated Parmesan cheese until fully incorporated.
- Cook Tortellini: Add the refrigerated tortellini directly to the soup and simmer, partially covered, until the pasta is cooked through, about 3 to 5 minutes. Alternatively, boil tortellini separately and add to bowls at serving for better leftover management.
- Add Spinach and Serve: Stir in the baby spinach during the last minute of cooking until wilted. Serve the soup hot and enjoy!
Notes
- Use Sauvignon Blanc for the best wine flavor, or substitute with chicken broth if avoiding alcohol.
- Dijon mustard and honey enhance flavor subtly; Frank’s Hot Sauce can be added for a spicy twist.
- Choose your favorite tortellini filling; cheese-filled is classic, but meat or vegetable options work well.
- Adding a Parmesan rind during simmering boosts flavor—remove before serving.
- Fresh garlic cloves provide better aroma and taste compared to jarred minced garlic.
- Grate Parmesan cheese fresh from a wedge for superior melt and flavor over pre-grated packaged cheese.
- For leftovers, store soup without tortellini to prevent sogginess; cook tortellini fresh when reheating.
- This soup freezes well if tortellini is added fresh upon serving after thawing.
- Try pairing this soup with Marry Me Chicken or Marry Me Chicken Pasta recipes for a full meal theme.
Nutrition
- Serving Size: 1 bowl (approximately 1 ½ cups)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
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