Sun-Dried Tomato Chicken Soup – Creamy & Flavorful Comfort

Name: Delicious Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 ¼ lb. boneless skinless chicken breasts; Salt, to taste; Pepper, to taste; 1 ½ teaspoons Italian seasoning; 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; 1 cup heavy cream; ½ cup grated Parmesan cheese; 10 oz. refrigerated tortellini (about 2 heaping cups); 3 cups packed baby spinach

This creamy, savory delight might just become your new weeknight favorite! The rich, tangy flavors meld perfectly in this Creamy Sun-Dried Tomato Chicken Soup Recipe, offering warmth and comfort in every spoonful.

A white pot filled with creamy orange soup with soft dumplings and pieces of meat mixed inside. The soup has green leafy herbs scattered throughout and a shiny, smooth texture. A large silver ladle rests inside the pot with its handle on the right side. The pot is placed on a white marbled surface with some green leafy parsley near the top left and a white cloth with folds at 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

When I first made this Creamy Sun-Dried Tomato Chicken Soup Recipe, I was hooked instantly. The way the sun-dried tomatoes and creamy broth complement each other is pure magic. It’s a cozy, elegant meal that comes together surprisingly quickly!

Rich, Complex Flavor: The sun-dried tomatoes and Dijon mustard add a tangy depth that makes this soup truly special.
Perfect Comfort Food: Creamy, cheesy, and hearty enough to serve as a meal on its own.
Easy to Make: Simple steps and accessible ingredients mean you can whip this up any night of the week.
Customizable: It’s flexible, so you can swap tortellini fillings or add your favorite veggies.

Ingredients & Why They Work

Each ingredient in this Creamy Sun-Dried Tomato Chicken Soup Recipe plays a role in building layers of flavor. From the crispy sear on the chicken to the punchy roasted garlic and silky cream — these components harmonize beautifully.

Flat lay of boneless skinless chicken breasts with a light golden sear, a whole yellow onion diced, three fresh garlic cloves, a small pile of sun-dried tomatoes, a small white ceramic bowl of golden sun-dried tomato oil, a small white ceramic bowl of tomato paste, fresh sprigs of basil, oregano, and parsley, a small white ceramic bowl of Dijon mustard, a small white ceramic bowl of honey, a small white ceramic bowl of white wine, a few cubes of chicken bouillon, a small white ceramic bowl of butter, a small white ceramic bowl of heavy cream, a wedge of Parmesan cheese with some grated cheese beside it, fresh baby spinach leaves, and a neat pile of refrigerated cheese-filled tortellini pasta, all arranged symmetrically 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: Lean and tender, perfect for shredding into the soup for a protein boost.
Sun-dried tomatoes: Bring a concentrated, tangy sweetness that adds richness without overpowering.
Dry white wine: Adds acidity and depth; Sauvignon Blanc is my favorite for this recipe.
Butter: Adds creaminess and helps sauté the onions for that flavorful base.
Yellow onion: Adds savory sweetness that softens and balances the tomatoes and wine.
Garlic cloves: The fresh garlic adds an irresistible aromatic pungency.
Tomato paste: Deepens the tomato flavor and thickens the broth slightly.
Italian herbs (basil, oregano, parsley): Classic flavors that never fail to enhance chicken soups.
Dijon mustard & honey: Secret flavor enhancers that add subtle tang and sweetness.
Chicken broth & bouillon cube: Provide a rich, savory foundation for the soup.
Heavy cream: For that luscious, velvety texture that rounds out the tartness.
Parmesan cheese: Adds sharp, nutty flavor and depth.
Refrigerated tortellini: Brings comforting pasta goodness and makes it a full meal.
Baby spinach: Fresh, mild greens that add color and a nutrition boost.

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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 I have on hand or the season. Don’t hesitate to play around — it’s forgiving and flexible!

Variation: I’ve swapped tortellini for gnocchi or even cooked rice when I’m low on pasta — both work brilliantly and keep the soup hearty.
Diet-friendly: For a lighter touch, try using half-and-half instead of heavy cream and skip the cheese.
Veggie-packed: Adding roasted red peppers or mushrooms amps up the flavor and nutritional value.

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

A white bowl filled with a thick orange creamy soup that has small folded pasta pieces and wilted deep green spinach leaves scattered throughout. The soup also contains chunks of a brownish ingredient mixed evenly, and small green herb flakes sprinkled on top. A silver spoon rests on the right side inside the bowl, and the bowl sits on a black marbled surface with some green parsley leaves visible on the left and a white cloth on the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken for Flavor

Pat the chicken breasts dry and season them generously with salt, pepper, and Italian seasoning. Then, I take some of the oil from the sun-dried tomato jar and heat it in a large soup pot over medium-high heat. Sear the chicken about 3-4 minutes on each side until you see a nice golden crust. Don’t worry if it’s not cooked through — it’ll finish cooking in the soup and soak up all those great flavors. Set it aside to rest, then dice it up before adding back in later.

Step 2: Build the Flavor Base

Pour the white wine into the pot. Use a spatula to scrape all those browned bits off the bottom — that’s liquid gold for flavor! Then add butter and diced onions, cooking until the wine reduces by half and onions become soft and sweet. Next, toss in the sun-dried tomatoes (dry them well so the soup doesn’t get watery), minced garlic, tomato paste, herbs, Dijon mustard, and a touch of honey. Let it all simmer and blend together for about 5 minutes while stirring. This is where your kitchen starts to smell like dreams.

Step 3: Puree and Simmer

Add your chicken broth and the bouillon cube, then use an immersion blender right in the pot to blend the soup until smooth and velvety. If you don’t have one, carefully ladle into a blender in batches. Bring the soup to a boil, then reduce to a gentle simmer. Add the chicken along with any drippings, cover partially, and let simmer for about 15 minutes — just enough time to cook through and let flavors mingle. Make sure to stir occasionally to keep everything evenly heated and prevent sticking.

Step 4: Final Touches

Turn the heat to low and let the soup cool down a bit — then slowly stir in the heavy cream and freshly grated Parmesan cheese until silky smooth. Add tortellini and simmer, covered, until it’s tender and luscious. If you’re planning leftovers, I suggest boiling the tortellini separately and adding it when you serve, so it doesn’t soak up all the soup. Just before serving, toss in some fresh baby spinach and let it wilt — it adds a perfect pop of color and freshness.

Top Tip

I’ve made this creamy soup many times, and a few tricks really make it shine every time. Small adjustments can hugely improve your experience and flavor!

Use Good Quality Parmesan: Grate from a wedge — it melts better and brings a more nuanced flavor than pre-grated cheeses.
Don’t Skip the Wine: Even if you’re not a big drinker, a splash of Sauvignon Blanc adds acidity and brightness that's worth the extra step.
Careful with the Simmer: Keep the heat low when cooking the chicken in the soup to avoid toughening the meat.
Fresh is Best: Whenever possible, use fresh garlic cloves over jarred minced garlic for that lively flavor punch.

How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe

A white pot filled with a chunky orange-brown mixture with visible bits of tomatoes and onions sits on a black marbled surface. In the first image, a clear liquid is being poured from a clear glass container into the pot, blending with the thick mixture below. A light turquoise spatula with some sauce on it leans against the side inside the pot. In the second image, the pot holds a smooth, blended orange mixture with some bubbles on the surface. A silver stick blender is partially immersed in the mixture, actively blending it. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a finishing touch, I love sprinkling some extra grated Parmesan or a few fresh basil leaves over the top. A drizzle of good-quality olive oil or a pinch of crushed red pepper flakes adds a hint of indulgence and flavor complexity that's delightful.

Side Dishes

This soup is quite filling, but I often pair it with a crisp green salad or some crusty garlic bread to soak up every last bit of that creamy broth. If you want a lighter side, a simple arugula salad with lemon vinaigrette works wonders.

Creative Ways to Present

For special dinners, I sometimes serve this soup in mini bread bowls or colorful ceramic bowls to make it feel extra cozy and inviting. Adding a swirl of cream or a sprinkle of fresh herbs right before serving also turns it into a pretty showstopper.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers and refrigerate them for up to three days. Heads-up: the tortellini will absorb some broth and get chewier, so if you want to keep the soup perfectly fresh, cooking tortellini separately is my secret.

Freezing

This soup freezes well if you leave out the tortellini before freezing. When ready to eat, thaw gently in the fridge and add freshly cooked tortellini during reheating for that just-made texture.

Reheating

I reheat leftovers slowly on the stove over low heat, stirring often to prevent scorching and help the soup come back together smoothly. Adding a splash of chicken broth or cream can revive any lost creaminess.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving with longer cooking times and will make the soup extra juicy and flavorful. Just adjust the simmering time as needed to ensure they're tender.

What can I substitute for white wine?

If you’d prefer to skip the wine, chicken broth is a great substitute. Adding a splash of white wine vinegar or lemon juice can help mimic the acidity and brightness wine adds.

Can I make this soup dairy-free?

Yes! Replace the heavy cream with full-fat coconut milk or cashew cream, and skip the Parmesan or use a dairy-free cheese alternative. The soup will still be rich and creamy.

What's the best way to prevent tortellini from getting mushy in leftovers?

Cook the tortellini separately and add it to each bowl when serving. This keeps the texture perfect and prevents it from soaking up too much broth while stored.

Final Thoughts

Making this Creamy Sun-Dried Tomato Chicken Soup Recipe always feels like a little act of kindness in my day. It’s comforting and indulgent, yet surprisingly simple to prepare. Give it a try and see how quickly it becomes a family favorite in your kitchen — I promise, the cozy, rich flavors will bring smiles all around!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way