Creamy Sun-Dried Tomato Chicken Soup

Name: Delicious Recipe
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 1/4 lb. boneless skinless chicken breasts; Salt, to taste; Pepper, to taste; 1 1/2 teaspoons Italian seasoning; 3/4 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; 3/4 teaspoon basil; 3/4 teaspoon oregano; 3/4 teaspoon parsley; 1 teaspoon Dijon mustard; 1 teaspoon honey; 5 cups chicken broth; 1 chicken bouillon cube; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 10 oz. refrigerated tortellini (about 2 heaping cups); 3 cups packed baby spinach

Imagine cozying up with a bowl full of rich, velvety goodness that’s packed with tender chicken, tangy sun-dried tomatoes, and a touch of Italian flair. This Creamy Sun-Dried Tomato Chicken Soup Recipe is exactly that kind of comforting meal you didn’t know you needed.

This image shows a white pot filled with a creamy orange sauce with herbs and chunks of meat and tortellini pasta. The sauce is thick and smooth, mixing the light orange color with bits of green herbs scattered evenly. The tortellini are round with a folded, filled shape, partly covered by the sauce but still visible. A large silver ladle rests inside the pot on the right side, partly submerged in the sauce. The pot is placed on a white marbled surface, with some green parsley leaves in the top left corner and a soft white cloth in the top right. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Soup Recipe
Top Tip
How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I’ve made this soup several times when I want something more than your everyday chicken soup. It’s like a warm hug in a bowl that’s creamy but not heavy, with just enough tanginess from those sun-dried tomatoes to keep your taste buds dancing.

Impressively Quick Yet Flavorful: You get rich, complex flavors without needing to simmer for hours—this soup hits the mark fast.
Comfort Food with a Gourmet Twist: The combo of sun-dried tomatoes and Parmesan adds depth that elevates a simple chicken soup into something special.
Adaptable and Easy to Customize: You can toss in your favorite pasta, greens, or spice it up however you prefer.
Make-Ahead Friendly: It holds up well in the fridge and even freezes nicely for busy weeknights.

Ingredients & Why They Work

Every ingredient in this soup plays its part beautifully. The chicken gives the soup substance, sun-dried tomatoes bring intense flavor, and the cream smooths everything out. Using good-quality Parmesan and fresh garlic makes all the difference too.

Flat lay of boneless skinless chicken breasts seasoned with Italian herbs, a whole yellow onion, sun-dried tomatoes, three fresh garlic cloves, a small white ceramic bowl of tomato paste, small white bowls each containing dried basil, oregano, and parsley, a small white bowl with Dijon mustard, a small white bowl with honey, a small white bowl filled with chicken broth, a chicken bouillon cube, a small white bowl of heavy cream, a wedge of fresh Parmesan cheese with some grated Parmesan next to it, fresh refrigerated cheese-filled tortellini, and a bunch of packed baby spinach placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They cook quickly and stay tender without added skin fat.
Sun-dried tomatoes: These are the star for that bright, slightly tangy punch; I always drain and pat them dry to avoid excess oil.
Dry white wine: Sauvignon Blanc is my go-to for balancing richness with acidity—skip or substitute with broth if needed.
Butter: Adds richness and helps caramelize the onions for deeper flavor.
Yellow onion: Gives a subtle sweetness that cooks down nicely.
Garlic: Fresh is key here for that punchy warmth.
Tomato paste: Provides concentrated tomato flavor and helps thicken the broth slightly.
Italian herbs (basil, oregano, parsley): Make sure they’re fresh or good quality dried for best aroma.
Dijon mustard & honey: These secret flavor enhancers balance the acidity and deepen the soup’s complexity.
Chicken broth & bouillon cube: Combining both amps up the savory base amazingly.
Heavy cream: Slowly stirred in for that creamy, luscious finish.
Parmesan cheese: Freshly grated melts better and infuses flavor seamlessly.
Refrigerated cheese tortellini: Adds heartiness and fun texture; brand matters, so I stick with RANA.
Baby spinach: Adds fresh color and nutrition, wilting without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Creamy Sun-Dried Tomato Chicken Soup Recipe depending on what’s in my fridge or what flavors I’m craving. It’s so easy to swap out ingredients or add a little extra zing.

Variation: Sometimes I swap the tortellini for gnocchi or small pasta shapes when I want a different texture. It’s just as delicious either way.
Dietary tweak: For a lighter version, try half-and-half instead of heavy cream and skip the cheese or use a dairy-free alternative.
Extra spice: Add a pinch of red pepper flakes or a dash of your favorite hot sauce—my go-to is Frank’s Hot Sauce for that subtle heat that doesn’t overpower.
Seasonal touch: Toss in some roasted red peppers or fresh basil during summer months for a fresh twist.

Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Soup Recipe

A white bowl filled with a creamy orange sauce that has a smooth, rich texture, dotted with small green spinach leaves and bite-sized square ravioli pasta pieces. The ravioli appears soft and slightly shiny, coated evenly by the thick sauce, which also has specks of seasoning throughout. A silver spoon rests on the right side of the bowl against a white marbled surface, with a white cloth softly crumpled nearby. Some fresh green parsley leaves are partially visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Lock in Juices

First thing, I pat the chicken breasts dry and season well with salt, pepper, and Italian seasoning. Then I take a couple tablespoons of the sun-dried tomato oil and heat it over medium-high in a big soup pot. Searing the chicken for 3-4 minutes each side helps it get that lovely golden crust and locks in those juices. It doesn’t have to be cooked through yet because it will finish cooking in the soup, infusing the broth with flavor. Once seared, I let it rest on a plate for about 10 minutes before dicing it up.

Step 2: Build Your Flavor Base with Wine and Onions

Next, with the pot still warm, I add the white wine (Sauvignon Blanc if I have it) and turn the heat to medium. I use a silicone spatula to gently scrape the browned bits stuck to the bottom—these are pure flavor gold that get reincorporated into the soup. After the wine has reduced by about half, I add butter and diced onions to get them soft and sweet over 10 minutes.

Step 3: Add Sun-Dried Tomatoes, Garlic, and Seasonings

I make sure to drain and pat the sun-dried tomatoes very dry before tossing them in with the garlic, tomato paste, and that lovely mix of basil, oregano, and parsley. Stir in Dijon mustard and honey for secret depth and cook this mixture for about 5 minutes, stirring constantly so nothing sticks or burns. The aroma here always makes me hungry.

Step 4: Blend the Broth for Creamy Perfection

Here’s a little trick I love: add the chicken broth along with a bouillon cube for extra savory goodness, then blend the entire broth with an immersion blender until smooth. If you don’t have one, carefully transfer the mixture to a blender in batches. This step gives the soup its signature creamy texture without relying solely on cream.

Step 5: Simmer and Combine Chicken and Pasta

After bringing the soup to a boil, reduce heat to a gentle simmer and stir the diced chicken back in, along with any juices. I cover it partially and let it thicken for about 15 minutes—just enough to let flavors marry without toughening the chicken. Then, lowering the heat further, I stir in heavy cream and freshly grated Parmesan cheese, which instantly makes the soup luscious. Finally, I add refrigerated tortellini and cook until tender—just a few minutes. I throw in baby spinach right at the end to wilt perfectly without losing its bright color.

Top Tip

From my kitchen to yours, little details make this soup unforgettable. After a few attempts, I found these tips really help nail the flavor and consistency every time.

Use Sun-Dried Tomato Oil: Don’t toss the oil in the jar! Using it to sear the chicken infuses that rich tomato essence right from the start.
Pat Tomatoes Dry: Excess oil can make the soup greasy, so take a moment to drain and blot them before adding.
Slowly Incorporate Cream and Cheese: Adding these off the heat or on very low prevents curdling and keeps the soup silky smooth.
Cook Pasta Separately for Leftovers: If you’re saving soup for later, boil tortellini on the side and add fresh to each bowl to avoid mushiness when reheating.

How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe

A white pot is shown from above on a white marbled surface. On the left side, pale yellow liquid is being poured from a glass cup into the pot, which has a chunky dark red-brown sauce mixed with pieces of onion and pepper, and a light blue spatula rests inside. On the right side, the sauce in the pot is blended smooth and thick with a bright orange color and some bubbles on the surface, while a silver immersion blender is partly inside the pot. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a simple garnisher—I sprinkle a bit more freshly grated Parmesan on top and sometimes add a few torn fresh basil leaves or a sprinkle of red pepper flakes if I want some kick. A drizzle of good olive oil right before serving never hurts either.

Side Dishes

Because this soup is so hearty, I like to keep sides light but satisfying. Crusty garlic bread or warm focaccia work beautifully. A crisp green salad with a tangy vinaigrette also pairs perfectly to balance the creamy richness.

Creative Ways to Present

For a special dinner, I sometimes serve this creamy soup in bread bowls—super cozy and impressive. Another idea is to ladle the soup into colorful bowls and top with a parmesan crisp or a swirl of pesto for a vibrant pop.

Make Ahead and Storage

Storing Leftovers

I store this soup in airtight containers and keep it refrigerated for up to 3 days. The tortellini tends to absorb broth over time, so if I plan on leftovers, I usually keep the pasta separate and add it fresh when reheating.

Freezing

Good news: this soup freezes well! I recommend freezing the broth and chicken mixture without the tortellini. When it’s time to eat, defrost, heat gently, and cook fresh pasta to toss in.

Reheating

To reheat, I warm the soup gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it feels too thick. Stir in freshly cooked pasta or heat it separately in the microwave.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add richness and remain moist, but they may need a bit longer to cook through. Just be sure to dice them after cooking like the recipe suggests.

Can I make this soup without wine?

Yes! If you prefer to skip the wine, replace it with an equal amount of chicken broth. While wine adds nice acidity and depth, the soup will still be delicious without it.

What’s the best way to avoid mushy tortellini in leftovers?

Cook tortellini separately and store it apart from the soup. Add it freshly to each bowl when reheating to keep the perfect texture.

Can I substitute heavy cream with a lighter dairy option?

You can use half-and-half or whole milk, though the soup won’t be quite as rich or creamy. Adding a little extra Parmesan can help boost flavor if you go lighter on cream.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Soup Recipe holds a special place in my recipe box. It’s that perfect blend of easy-to-make, comforting, and just a little fancy that makes weeknight dinners feel like a treat. I hope you’ll enjoy making it as much as I do, and don’t hesitate to make it your own with your favorite twists. Trust me, once you try it, this soup will be a staple you turn to again and again!