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.

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

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

Scale

Chicken and Seasoning

1 1/4 lb. boneless skinless chicken breasts
Salt, to taste
Pepper, to taste
1 1/2 teaspoons Italian seasoning

Soup Base

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

Finishing Ingredients

1 cup heavy cream
1/2 cup grated Parmesan cheese
10 oz. refrigerated tortellini (about 2 heaping cups)
3 cups packed baby spinach

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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