This might be the richest and most satisfying soup you'll make this season. The blend of tangy sun-dried tomatoes and tender chicken in a velvety cream base makes this Creamy Sun-Dried Tomato Chicken Soup Recipe a total game changer on chilly nights.
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Why You'll Love This Recipe
I remember the first time I made this soup — it quickly became a recipe I turn to whenever I want comfort food with a little gourmet flair. It's rich, flavorful, and surprisingly easy to pull together, perfect for days when you want something special without the fuss.
- Bold Flavors in Every Spoonful: The sun-dried tomatoes add this amazing tang that really elevates the creamy broth.
- One-Pot Wonder: You can make it all in one big soup pot, which means less cleanup and more time to relax.
- Comforting and Filling: Cream, parmesan, and tortellini make it hearty enough for a full meal in a bowl.
- Easy to Customize: Whether you want more veggies, different cheese, or a protein swap, this recipe is super flexible.
Ingredients & Why They Work
Each ingredient here plays a special role to build layers of flavor and a creamy texture that simply melts in your mouth. I always make sure to get quality sun-dried tomatoes packed in oil and fresh chicken breasts because it really makes a difference.
- Chicken breasts: Use skinless and boneless for quick cooking and easy shredding into the soup.
- Sun-dried tomatoes: Their intense flavor brightens up the creamy base and adds a smoky tang.
- White wine: Adds acidity and depth; Sauvignon Blanc works beautifully here.
- Butter: For sautéing onions and developing a rich base flavor.
- Yellow onion: Sweetness and aroma that balance the tangy tomatoes.
- Garlic: Fresh minced garlic packs aromatic punch that’s essential in savory dishes.
- Tomato paste: Concentrates tomato flavor and helps thicken the soup.
- Italian seasoning, basil, oregano, parsley: Classic herbs that bring harmony to the flavor profile.
- Dijon mustard: A secret flavor booster that adds subtle tanginess without overpowering.
- Honey: Just a touch to balance acidity with a hint of sweetness.
- Chicken broth: The heart of the soup, creating that savory depth.
- Chicken bouillon cube: Amplifies the broth's richness and umami.
- Heavy cream: For that irresistibly creamy, smooth texture.
- Parmesan cheese: Freshly grated for sharp, nutty flavor that melts perfectly.
- Refrigerated tortellini: Adds bite and heartiness; cheese-filled varieties work best.
- Baby spinach: Adds freshness and a pop of color, wilts beautifully at the end.
Make It Your Way
I love experimenting with this soup—sometimes swapping the chicken for turkey, or adding a handful of mushrooms for an earthier twist. Feel free to get creative and make it truly yours!
- Vegetarian variation: Swap chicken broth for vegetable broth and use spinach-filled tortellini — this still tastes incredible.
- Spicy kick: I sometimes stir in a bit of hot sauce (Frank’s works great) or red pepper flakes for warmth.
- Extra veggies: Bell peppers or zucchini are great additions if you want to boost your greens or add texture.
Step-by-Step: How I Make Creamy Sun-Dried Tomato Chicken Soup Recipe
Step 1: Sear the Chicken to Lock in Juices
I start by patting the chicken breasts dry and seasoning them with salt, pepper, and Italian seasoning. Using two tablespoons of the flavorful oil from the sun-dried tomato jar, I sear the chicken over medium-high heat just until a golden crust forms—about 3-4 minutes per side. Don’t worry if the chicken isn’t cooked through yet; it will finish cooking later and add incredible depth to the broth.
Step 2: Build the Flavor Base
Once the chicken is resting, I pour the white wine into the soup pot and scrape up all the browned bits with a silicone spatula—that’s where tons of flavor hides! Then, I add butter and diced onions, cooking for about 10 minutes until the wine reduces by half and the onions turn sweet and translucent.
Step 3: Layer in the Tomatoes and Aromatics
After draining and patting the sun-dried tomatoes dry, I toss them into the pot along with minced garlic, tomato paste, Italian herbs, Dijon mustard, and honey. Stirring continuously for 5 minutes really helps meld those flavors and build the base for this dreamy creamy soup.
Step 4: Create the Broth and Blend
Adding chicken broth and a bouillon cube takes things up a notch. I blend the soup using an immersion blender until perfectly smooth. This step is key to achieving that luxurious texture that wraps around every bite.
Step 5: Simmer with Chicken and Finish
I add the diced chicken back to the pot, letting everything gently simmer for 15 minutes—covered but not boiled, to keep the chicken tender. Then it's time to swirl in the heavy cream and freshly grated parmesan cheese off the heat, creating that velvety richness this Creamy Sun-Dried Tomato Chicken Soup Recipe is known for.
Step 6: Add Tortellini and Spinach
Last but not least, I stir in the refrigerated tortellini and simmer gently until tender. A handful of baby spinach goes in right before serving, wilting just enough for that fresh pop of color and nutrition. Then, you're ready to dig in!
Top Tip
I’ve found that small details really take this soup over the top. Here are a few nuggets from my kitchen that make a huge difference.
- Use the oil from sun-dried tomatoes: It’s packed with flavor and helps sear the chicken beautifully, infusing the soup later.
- Pat tomatoes dry: If they’re too wet, you’ll water down the soup’s flavor, so give them a good pat before adding.
- Don’t rush the wine reduction: Cooking the wine down properly takes away the rawness and intensifies flavor.
- Blend for creaminess: Using an immersion blender gives the soup a smooth, silky texture you’ll totally love.
How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe
Garnishes
I keep it simple but effective: a sprinkle of freshly chopped parsley or basil adds brightness, and an extra dusting of parmesan cheese never hurts! Sometimes I drizzle a tiny bit of good quality olive oil for a glossy finish.
Side Dishes
Crusty bread or garlic knots are my go-to sides with this soup—perfect for scooping up every last bit. A light green salad on the side balances out the richness too.
Creative Ways to Present
For a special dinner, I like serving the soup in mini bread bowls or stylish soup crocks with a small herb sprig perched on top. It's surprisingly easy but feels so festive!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to three days. Just a heads up—the tortellini will soak up some broth over time, so if I know I’ll have leftovers, I cook and refrigerate the pasta separately and add it freshly when reheating.
Freezing
This soup freezes well, but I skip freezing the tortellini inside. Instead, I freeze the creamy broth and chicken mixture separately and boil fresh tortellini when ready to serve. It keeps the texture spot on.
Reheating
When reheating, I warm the soup gently on the stove over low heat, stirring occasionally. Adding a splash of broth or cream helps refresh the texture if needed. Then, I stir in freshly cooked tortellini for the perfect bowl.
Frequently Asked Questions:
Absolutely! Chicken thighs will work great and add a bit more richness and tenderness. Just adjust cooking time accordingly, as thighs may take a few extra minutes to cook through.
No problem at all. You can substitute chicken broth in place of white wine. The soup will still be flavorful and delicious. Just skip the wine reduction step and proceed with cooking the onions in butter directly.
To make this soup dairy-free, swap heavy cream for full-fat coconut milk or a creamy dairy-free alternative, and use a dairy-free parmesan substitute or nutritional yeast. It won’t be quite the same but still creamy and tasty.
It tastes best within 3 days when stored in an airtight container in the fridge. The tortellini will absorb some broth over time, so storing pasta separately is a good plan if you want to preserve texture.
Final Thoughts
This Creamy Sun-Dried Tomato Chicken Soup Recipe isn’t just comforting; it’s the kind of dish that feels like a warm hug on a plate. Whether you’re cooking a weeknight dinner or looking to impress guests with ease, this soup always delivers. I hope you enjoy making and savoring it as much as I do—trust me, it’s a keeper!
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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: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Marry Me Chicken Soup is a creamy, flavorful dish featuring tender seared chicken, sun-dried tomatoes, garlic, and Parmesan cheese in a rich broth with cheesy tortellini and fresh spinach. This hearty soup blends Italian seasonings and a splash of white wine for depth, making it a comforting main course perfect for family dinners.
Ingredients
Chicken
- 1 ¼ lb. boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 ½ teaspoons Italian seasoning
Base and Aromatics
- ¾ cup dry white wine (e.g., Sauvignon Blanc)
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, 2 tbsp. 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
Broth and Cheese
- 5 cups chicken broth
- 1 chicken bouillon cube
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Pasta and Greens
- 10 oz. refrigerated tortellini (about 2 heaping cups)
- 3 cups packed baby spinach
Instructions
- Prepare Chicken: Pat the chicken breasts dry, then season both sides with salt, pepper, and Italian seasoning. Reserve for cooking.
- Sear Chicken: Heat 2 tablespoons of oil from the sun-dried tomato jar in a large soup pot over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until a light golden crust forms. Remove chicken and let rest for 10 minutes before dicing. Turn off heat on the pot.
- Deglaze Pot: Pour the white wine into the soup pot and set heat to medium. Use a silicone spatula to scrape the bottom and sides to lift browned bits and enhance flavor.
- Sauté Onions: Add butter and diced onion to the pot. Cook for 10 minutes, stirring occasionally, until the wine reduces by half and onions soften.
- Add Sun-Dried Tomatoes and Seasonings: Drain and pat dry the sun-dried tomatoes. Add them to the pot along with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Stir continuously and cook for 5 minutes to develop flavors.
- Add Broth and Blend: Pour in chicken broth and add the bouillon cube. Stir to combine, then use an immersion blender to blend the soup until smooth or carefully transfer to a blender in batches for smoothing.
- Simmer Chicken: Bring the soup to a boil, then reduce to a simmer. Return diced chicken and any accumulated juices to the pot. Simmer partially covered for 15 minutes without boiling to keep chicken tender. Stir occasionally to prevent sticking.
- Finish Soup Base: Lower heat to low and allow the soup to cool for 1 minute. Gradually stir in heavy cream followed by grated Parmesan cheese until melted and blended.
- Cook Tortellini: Add refrigerated tortellini to the pot and simmer partially covered until the pasta is tender, approximately 5-7 minutes. Alternatively, cook tortellini separately and add to bowls when serving.
- Add Spinach and Serve: Stir in baby spinach during the last minute of cooking until wilted. Serve hot for a rich, savory meal.
Notes
- Use Sauvignon Blanc for best flavor; Chardonnay or Pinot Grigio can substitute, or use additional chicken broth if avoiding alcohol.
- Dijon mustard and honey subtly enhance the soup’s depth without overtly altering flavors. A dash of Frank’s Hot Sauce adds complexity if desired.
- Refrigerated cheese-filled tortellini like RANA works well, but any cheese tortellini can be used.
- For extra flavor, add a Parmesan or Romano rind with the broth during simmering, removing it before serving.
- Always grate Parmesan fresh from a wedge for best taste and melting quality.
- Use fresh garlic cloves rather than jarred minced garlic for optimal flavor.
- To prevent overcooked tortellini in leftovers, boil pasta separately and add when serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days. Soup freezes well; freeze separately from tortellini if possible.
- Try related recipes like Sausage Tortellini Soup, Marry Me Chicken, or Marry Me Chicken Pasta for more delicious meals.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg
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