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.

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

Description

Marry Me Chicken Soup is a rich, creamy Italian-inspired soup featuring tender boneless chicken breasts, sun-dried tomatoes, fragrant herbs, and cheesy tortellini in a flavorful broth enhanced with white wine and Parmesan. This comforting dish is perfect for warming up with a combination of hearty ingredients and creamy textures in every spoonful.

Ingredients

Scale

Chicken

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
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

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Instructions

Prepare Chicken: Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning. Heat 2 tablespoons of reserved sun-dried tomato oil in a large soup pot over medium-high heat. Sear chicken for 3-4 minutes per side until lightly golden but not fully cooked. Remove and let rest for 10 minutes, then dice.
Deglaze Pot: Turn heat off. Add the white wine to the pot and set heat to medium. Scrape the bottom and sides with a silicone spatula to lift browned bits, enhancing soup flavor.
Sauté Onions: Add butter and diced onions to the pot and cook for 10 minutes until wine is reduced by half and onions are softened.
Add Sun-Dried Tomatoes and Seasonings: Drain sun-dried tomatoes and pat dry. Add tomatoes, minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey to the pot. Stir continuously and cook for 5 minutes.
Add Broth and Blend: Pour in chicken broth and add the bouillon cube. Stir to combine. Use an immersion blender to blend the soup until smooth, or transfer carefully to a blender in batches and blend.
Simmer Chicken and Soup: Bring the soup to a boil, then reduce to a simmer. Return diced chicken along with any resting juices to the pot. Simmer partially covered for 15 minutes; avoid boiling to keep chicken tender. Stir occasionally using a spatula to prevent sticking.
Add Cream and Cheese: Lower heat to low and let soup cool for 1 minute. Gradually stir in heavy cream followed by grated Parmesan cheese to enrich the soup.
Cook Tortellini: Add refrigerated tortellini to the pot and simmer partially covered until pasta is cooked through, about 3-5 minutes. Alternatively, boil tortellini separately and add them to serving bowls to keep leftovers fresh.
Wilt Spinach and Serve: Stir in baby spinach during the last minute to wilt. Serve the soup hot immediately.

Notes

For best wine flavor, use Sauvignon Blanc; Chardonnay or Pinot Grigio are acceptable substitutes. If avoiding alcohol, replace wine with extra chicken broth.
Dijon mustard and honey enhance flavor subtly; Frank's Hot Sauce can be added for heat if desired.
Use fresh garlic cloves for best aroma over jarred minced garlic.
Refrigerated cheese-filled tortellini such as RANA work well; fillings can vary as preferred.
Add a Parmesan or Romano rind when simmering broth for added depth, removing before serving.
Grate Parmesan cheese fresh from a wedge for superior melt and flavor compared to pre-grated varieties.
Store leftovers in airtight containers refrigerated up to 3 days; tortellini will continue absorbing broth. Boil tortellini separately if planning leftovers or freezing.
This soup also freezes well; cook tortellini separately and add fresh on serving after thawing.
Try related dishes like Marry Me Chicken and Marry Me Chicken Pasta for complementary meals.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 810 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 95 mg