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.
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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.
- 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.
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
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
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:
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.
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.
Cook tortellini separately and store it apart from the soup. Add it freshly to each bowl when reheating to keep the perfect texture.
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!
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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
- Diet: Low Lactose
Description
Marry Me Chicken Soup is a rich and creamy Italian-inspired soup featuring tender chicken, sun-dried tomatoes, tortellini pasta, and spinach all simmered in a flavorful white wine and Parmesan-infused broth. This comforting and hearty soup is perfect for weeknight dinners or cozy gatherings.
Ingredients
Chicken and Seasoning
- 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. Set aside.
- Sear Chicken: Heat 2 tablespoons of 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 light golden crust forms. Remove chicken and let rest for 10 minutes. Then dice into bite-sized pieces. Turn the heat off temporarily.
- Deglaze Pot: Add the white wine to the pot and set heat to medium. Use a silicone spatula to scrape and release any browned bits from the bottom and sides for enhanced flavor.
- Sauté Onions: Add butter and diced yellow onion to the pot. Cook for 10 minutes until the wine is reduced by half and onions are softened.
- Add Flavorings: Drain and pat the sun-dried tomatoes dry. Add them to the pot along with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Cook while stirring continuously for 5 minutes to meld flavors.
- Add Broth and Blend: Stir in chicken broth and chicken bouillon cube. Use an immersion blender to blend the broth until smooth, or carefully transfer in batches to a blender.
- Simmer Chicken: Bring the soup to a boil then reduce to a simmer. Add the diced chicken back along with any resting juices. Simmer partially covered for 15 minutes, stirring occasionally and scraping the bottom gently to prevent sticking. Avoid boiling to keep chicken tender.
- Add Cream and Cheese: Reduce heat to low and let soup cool for 1 minute. Gradually stir in heavy cream followed by grated Parmesan cheese until fully incorporated.
- Cook Tortellini: Add refrigerated tortellini to the pot and simmer partially covered until pasta is cooked through, about 5-7 minutes. Alternatively, cook tortellini separately and add to bowls later for better leftover storage.
- Wilt Spinach: Stir in baby spinach during the last minute of cooking until wilted. Serve the soup hot and enjoy!
Notes
- Wine: Use Sauvignon Blanc for best flavor; Chardonnay or Pinot Grigio also work. Substitute additional chicken broth if avoiding alcohol.
- Flavor Enhancers: Dijon mustard and honey add depth without distinct sweetness or tang. Optional: add a Parmesan rind to simmering broth for extra richness.
- Cheese: Grate fresh Parmesan from a wedge for superior melt and taste versus pre-grated packaged cheese.
- Tortellini: Use refrigerated cheese-filled tortellini (brand like RANA recommended). You can swap with other filled varieties.
- Garlic: Use fresh minced garlic cloves rather than jarred for best flavor.
- Leftovers: Store soup in airtight containers refrigerated up to 3 days. Tortellini will absorb broth over time; consider cooking pasta separately and adding to bowls to maintain texture.
- Freezing: Soup freezes well if tortellini is cooked separately and added after reheating.
- Try related recipes: Marry Me Chicken and Marry Me Chicken Pasta for similar flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
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