Rich, velvety, and packed with tangy sun-dried tomato flavor, this Creamy Sun-Dried Tomato Chicken Soup Recipe is like a warm hug on a chilly day. It’s comfort food elevated—think creamy broth, tender chicken, and melted Parmesan all in one bowl of pure yum.
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Why You'll Love This Recipe
Believe me, I’ve made a ton of chicken soups, but this Creamy Sun-Dried Tomato Chicken Soup Recipe steals the show every time. The combination of creamy texture, bright tomato tang, and tender chicken hits all the right notes for a cozy meal that’s surprisingly simple to pull off.
- Perfect flavor balance: The sun-dried tomatoes add a vibrant tang that cuts through the creamy base beautifully.
- Comfort food made elegant: Using Parmesan and cream gives it a rich, luxe feel you’ll want on your regular rotation.
- Hearty and filling: With chicken and tortellini, it’s a complete meal that warms from the inside out.
- Flexible and adaptable: You can swap pasta, add spinach (my favorite!), or tweak seasonings easily to match your taste.
Ingredients & Why They Work
Every ingredient here plays a starring role in creating that rich, satisfying flavor and silky texture. I love that you can find most in your pantry or fridge, and the sun-dried tomatoes are the secret weapon that really makes this soup sing.
- Boneless skinless chicken breasts: Tender, mild, and perfect for soaking up the flavorful broth.
- Sun-dried tomatoes: Provide an intense umami and tangy depth that’s simply irresistible.
- Dry white wine: Adds brightness and acidity to balance the cream and cheese.
- Yellow onion: Builds a savory base with gentle sweetness once cooked down.
- Garlic: A must for that classic aromatic boost—fresh is best.
- Butter: Enriches the soup and helps soften the onions superbly.
- Tomato paste: Concentrates that tomato flavor and adds body to the broth.
- Italian seasoning, basil, oregano, parsley: These herbs layer in classic Mediterranean flavors.
- Dijon mustard: A sneaky flavor enhancer that deepens the soup without overt mustard flavor.
- Honey: Balances acidity and adds a subtle sweetness.
- Chicken broth & bouillon cube: The foundation for a rich, savory soup base.
- Heavy cream: For that luscious, creamy texture that coats your spoon.
- Grated Parmesan cheese: Adds saltiness and melty richness—always freshly grated if you can.
- Refrigerated tortellini: Cheese-filled pasta that makes the soup truly filling.
- Baby spinach: Adds freshness and a pop of color at the end.
Make It Your Way
One of the things I love most about this Creamy Sun-Dried Tomato Chicken Soup Recipe is how easy it is to tweak. Whether you want to add more greens, swap in gluten-free pasta, or go lighter on the cream, go for it! Cooking should feel fun and flexible.
- Vegetable Variation: I sometimes add chopped roasted red peppers or mushrooms to deepen the flavor.
- Protein Swap: If chicken breasts aren’t your thing, shredded rotisserie chicken works beautifully for quick fixes.
- Dairy-free Version: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.
- Spicy Kick: A splash of Frank’s Hot Sauce or red pepper flakes brings warmth without overpowering the soup.
Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Soup Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken breasts dry—that’s key so you get a nice sear. Season them with salt, pepper, and Italian seasoning. I grab about 2 tablespoons of oil from the sun-dried tomato jar—that oil is rich in flavor and fantastic for cooking—heat it over medium-high in a large soup pot. Sear the chicken about 3-4 minutes per side until it’s golden but not fully cooked; it will finish cooking in the soup, soaking up all those delicious flavors. Let it rest for 10 minutes before dicing. Trust me, this step makes the chicken juicy and tender.
Step 2: Deglaze and Build Your Base
Pour in the white wine and use a spatula to scrape all those tasty browned bits off the bottom of the pot — that’s pure flavor gold. Reduce the wine by half on medium heat, then add butter and the diced onion. Cook for about 10 minutes, letting the onions soften and sweeten while the wine continues to reduce.
Step 3: Add Sun-Dried Tomatoes and Spices
Drain and pat the sun-dried tomatoes very dry to avoid watering down your soup. Stir them in with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Cook for 5 minutes, stirring often to meld all those layers of flavor beautifully.
Step 4: Blend and Simmer
Add the chicken broth and bouillon cube, then blend everything with an immersion blender until smooth — this step creates that signature creamy texture without heavy cream yet. Bring your soup to a gentle boil, then reduce to simmer.
Step 5: Return Chicken and Simmer Gently
Dice your resting chicken and add it back into the soup along with any juices from the plate. Let it gently simmer, partially covered, for 15 minutes. Use a spatula occasionally to stir and make sure nothing sticks to the bottom. Avoid boiling at this point to keep the chicken tender.
Step 6: Finish With Cream, Cheese, and Tortellini
Turn heat to low and slowly stir in the heavy cream, followed by the Parmesan cheese — freshly grated for best melt and flavor! Add your refrigerated tortellini and cook until tender, about 3-5 minutes. If you expect leftovers, I like to cook the tortellini separately to keep it from absorbing too much broth.
Step 7: Add Spinach and Serve
Finally, stir in baby spinach and let it wilt in the warmth of the soup for about a minute. That pop of green is not just pretty—it adds freshness and nutrients.
Top Tip
From making this Creamy Sun-Dried Tomato Chicken Soup Recipe dozens of times, I’ve learned a few things that make all the difference between good and great.
- Use Sun-Dried Tomato Oil: Don’t chuck the oil from the jar—use it to cook the chicken and veggies. It adds a subtle, savory depth you won’t get otherwise.
- Pat Tomatoes Dry: This little step keeps your soup from becoming watered down and helps concentrate flavors.
- Blend for Creaminess: I skip adding extra thickeners because pureeing the base gives that gorgeous smooth texture naturally.
- Don’t Overcook the Chicken: Sear just to brown and finish cooking in the soup—this keeps it juicy and tender instead of rubbery.
How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra Parmesan and a few fresh basil leaves when I have them handy—it adds a fresh, aromatic note. A drizzle of good olive oil or a pinch of crushed red pepper flakes also livens things up nicely.
Side Dishes
A warm, crusty baguette or cheesy garlic bread on the side is my go-to. The bread is perfect for soaking up every last drop of the creamy broth, making the meal all the more satisfying. A simple green salad works too if you want something fresh to balance the richness.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—everyone loved the rustic charm and extra yum from the edible "bowl." You could also ladle it into wide-rimmed soup plates and top with a swirl of cream and freshly cracked black pepper for a pretty presentation.
Make Ahead and Storage
Storing Leftovers
I store this soup in airtight containers in the fridge for up to 3 days. If I know I’ll have leftovers, I usually cook the tortellini separately and add it to bowls when reheating to keep the pasta from getting mushy.
Freezing
This soup freezes quite well if you leave out the tortellini before freezing. When you reheat, simply cook fresh tortellini separately and add it to bowls once the soup is hot. That way, the texture stays spot on.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally. Adding a splash of broth or water if it gets too thick helps loosen the soup without diluting flavor. Then stir in your fresh cooked tortellini and spinach at the last minute.
Frequently Asked Questions:
Absolutely! Chicken thighs have a richer flavor and stay moist even longer, so feel free to swap them in. Just adjust cooking times, as thighs can take a little longer to cook through.
I recommend Sauvignon Blanc for its crisp acidity that brightens the soup. Chardonnay or Pinot Grigio work well too. If you prefer to skip wine, just use extra chicken broth – the soup will still be tasty.
Yes! Substitute the heavy cream with coconut cream or your favorite plant-based cream. For the Parmesan, nutritional yeast is a great cheesy alternative. This swap still gives you rich, creamy soup without dairy.
The trick is to cook tortellini separately and add it to the soup just before serving. Tortellini tends to soak up too much broth if cooked too long in the soup, which can make it mushy over time, especially in leftovers.
Final Thoughts
This Creamy Sun-Dried Tomato Chicken Soup Recipe is one I keep happily bookmarked and return to when I want dinner that feels both special and cozy. It’s a reliable crowd-pleaser that’s as indulgent as it is straightforward. Give it a try—you’ll love how the flavors come together in that creamy, savory broth and how easy it is to customize it to your tastes. I hope you enjoy every delicious, comforting spoonful as much as I do!
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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
Description
Marry Me Chicken Soup is a creamy, flavorful soup featuring tender chicken breasts, sun-dried tomatoes, tortellini, and fresh spinach in a rich, seasoned broth enhanced with white wine, garlic, and Parmesan cheese. This comforting dish is perfect for a hearty lunch or dinner and delivers a delightful balance of savory and slightly sweet flavors.
Ingredients
Chicken and Seasonings
- 1 ¼ lb. boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 ½ teaspoons Italian seasoning
Soup Base
- ¾ cup dry white wine (Sauvignon Blanc recommended)
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, 2 tablespoons oil reserved
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ¾ teaspoon parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 5 cups chicken broth
- 1 chicken bouillon cube
Finishing Ingredients
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 10 oz. refrigerated tortellini (about 2 heaping cups)
- 3 cups packed baby spinach
Instructions
- Prepare chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat 2 tablespoons of the reserved sun-dried tomato oil in a large soup pot over medium-high heat. Add the chicken and sear for 3-4 minutes per side until lightly golden. Remove the chicken and let rest for 10 minutes, then dice into bite-sized pieces. Turn off the heat.
- Deglaze pot with wine: Add the white wine to the soup pot and turn the heat to medium. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot to enrich the flavor.
- Sauté onions: Add butter and diced onion to the pot and cook for 10 minutes until the wine is reduced by half and the onions are softened.
- Add tomatoes and seasonings: Drain and pat dry the sun-dried tomatoes. Stir them into the pot along with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Cook while stirring continuously for 5 minutes to combine flavors.
- Add broth and blend: Pour in the chicken broth and dissolve the chicken bouillon cube. Stir well and use an immersion blender to blend the broth until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
- Simmer chicken: Bring the blended soup to a boil, then reduce to a simmer. Add the diced chicken and any resting juices back to the pot. Simmer partially covered for 15 minutes, stirring occasionally to prevent sticking. Do not allow boiling to avoid toughening the chicken.
- Incorporate cream and cheese: Lower heat to low and let the soup cool for 1 minute. Gradually stir in the heavy cream followed by the grated Parmesan cheese until well combined and creamy.
- Cook tortellini: Add the refrigerated tortellini to the soup and simmer partially covered until the pasta is cooked through, about 3-5 minutes. Optionally, boil tortellini separately and add to bowls at serving time to maintain texture for leftovers.
- Wilt spinach and serve: Stir in the baby spinach during the last minute of cooking until wilted. Serve the soup hot and enjoy!
Notes
- For best wine flavor, use Sauvignon Blanc; Chardonnay or Pinot Grigio are good alternatives. You may substitute with chicken broth if avoiding alcohol.
- Dijon mustard and honey add subtle complexity without dominating the flavor.
- Use refrigerated cheese-filled tortellini like RANA or your favorite variety.
- Adding a Parmesan or Romano rind during simmering enhances depth of flavor; discard rind before serving.
- Grate fresh Parmesan cheese from a wedge for superior melt and flavor over pre-grated cheese.
- Fresh garlic cloves are preferred over jarred minced garlic for better taste.
- For leftovers, store soup and tortellini separately; wait to add tortellini until reheating to prevent sogginess.
- This soup freezes well. Freeze the soup base without tortellini and add freshly cooked tortellini upon serving.
- Try pairing this soup with Marry Me Chicken or Marry Me Chicken Pasta for a complete meal experience.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 80 mg
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