This creamy, flavorful soup is a real game changer on chilly nights. If you love a rich, comforting bowl that’s packed with tender chicken and bright sun-dried tomatoes, you’re going to adore this Creamy Sun-Dried Tomato Chicken Soup Recipe.

This image shows a white pot filled with a creamy orange sauce with herbs and chunks of meat and tortellini pasta. The sauce is thick and smooth, mixing the light orange color with bits of green herbs scattered evenly. The tortellini are round with a folded, filled shape, partly covered by the sauce but still visible. A large silver ladle rests inside the pot on the right side, partly submerged in the sauce. The pot is placed on a white marbled surface, with some green parsley leaves in the top left corner and a soft white cloth in 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:

Why You'll Love This Recipe

Let me tell you, this soup holds a special place in my kitchen rotation. It’s luxurious yet simple, and the combination of creamy broth, tangy sun-dried tomatoes, and tender chicken hits all the right notes every time.

Rich, Comforting Flavor: The creamy broth combined with sun-dried tomatoes gives it a deep, satisfying taste that feels like a warm hug.
Easy One-Pot Meal: Everything cooks in one pot, making cleanup a breeze after a hearty dinner.
Versatile and Customizable: You can easily swap in different pasta or add leafy greens for extra nutrition.
Great for Leftovers: The flavors develop even more after a day, perfect for making ahead and enjoying later.

Ingredients & Why They Work

Every ingredient in this soup plays its part to build layers of flavor you’ll want to savor. Here’s why I love each component and some shopping tips so you get the best results.

Flat lay of boneless skinless chicken breasts seasoned with Italian herbs, a whole yellow onion, sun-dried tomatoes, three fresh garlic cloves, a small white ceramic bowl of tomato paste, small white bowls each containing dried basil, oregano, and parsley, a small white bowl with Dijon mustard, a small white bowl with honey, a small white bowl filled with chicken broth, a chicken bouillon cube, a small white bowl of heavy cream, a wedge of fresh Parmesan cheese with some grated Parmesan next to it, fresh refrigerated cheese-filled tortellini, and a bunch of packed baby spinach placed 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: These give just the right amount of lean protein. I find they cook evenly and shred or dice nicely for soup.
Sun-dried tomatoes: The star ingredient! Their concentrated sweetness and acidity brighten the creamy base beautifully.
Dry white wine: Sauvignon Blanc adds subtle complexity. If you prefer, chicken broth works fine for a non-alcoholic version.
Butter & yellow onion: Essential for that soft, sweet base flavor that carries throughout the soup.
Garlic & tomato paste: They boost umami and give depth. Use fresh garlic for the best punch.
Italian seasonings & Dijon mustard: The blend of herbs plus a touch of mustard provide warmth and a little tang you’ll notice but can’t quite place.
Honey: Just a bit to balance acidity and round out flavors.
Chicken broth & bouillon cube: Adds richness and body to the base.
Heavy cream & parmesan cheese: This combo makes the soup decadently creamy and cheesy without overwhelming it.
Refrigerated tortellini: Cheese-filled pasta cooks quickly and adds a wonderful texture to the soup.
Baby spinach: Stirred in at the end for freshness and a pop of color.

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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 to tweak this soup depending on what’s in my fridge and the season. It’s super forgiving and adapts well to your taste or dietary needs.

Variation: One of my favorite twists is swapping tortellini for gluten-free pasta or even orzo. It changes the texture but keeps the soul of the soup.
Vegetarian-friendly: Skip the chicken and double the sun-dried tomatoes and spinach along with vegetable broth — just as cozy without meat.
Adding spice: If you enjoy a little heat, toss in some red pepper flakes while sautéing the onions and garlic for a subtle kick.
Extra veggies: Feel free to stir in mushrooms or zucchini for more texture and nutrition.

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

A white bowl filled with a creamy orange sauce that has a smooth, rich texture, dotted with small green spinach leaves and bite-sized square ravioli pasta pieces. The ravioli appears soft and slightly shiny, coated evenly by the thick sauce, which also has specks of seasoning throughout. A silver spoon rests on the right side of the bowl against a white marbled surface, with a white cloth softly crumpled nearby. Some fresh green parsley leaves are partially visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken for Maximum Flavor

First things first, pat your chicken breasts dry and season them well with salt, pepper, and Italian seasoning. Use the oil from your sun-dried tomato jar to sear the chicken over medium-high heat until each side gets a lovely golden crust, about 3-4 minutes per side. Don’t worry if it’s not cooked through; it’ll finish cooking in the soup and soak up even more flavor. Let it rest for about 10 minutes, then dice it up.

Step 2: Build the Flavor Base

With the chicken out, pour in your dry white wine to deglaze the pot. Use a spatula to scrape up those brown bits stuck at the bottom — that’s where the magic happens! Next, melt butter and add diced onion, letting it cook gently for about 10 minutes until soft and the wine has reduced by half. This slow step really develops the soup's depth.

Step 3: Add Tomatoes, Garlic & Spices

Drain your sun-dried tomatoes and give them a quick pat dry — no soggy bits here! Add them in along with minced garlic, tomato paste, the herbs, Dijon mustard, and honey. Stir for about 5 minutes to let everything meld together and get those flavors singing.

Step 4: Blend and Simmer

Pour in the chicken broth and toss in your bouillon cube, stirring well. Now, here’s my secret: use an immersion blender to puree the broth until silky smooth for that creamy feel without tons of cream yet. Bring the pot to a boil, then lower the heat to a gentle simmer.

Step 5: Add Chicken and Let It Cook Slowly

Return the diced chicken to the pot, along with any juices that accumulated while resting. Let the soup simmer partially covered for 15 minutes. Be patient — this slow simmer softens the chicken and allows flavors to marry. Don’t boil; gentle is the way to keep the chicken tender.

Step 6: Finish with Cream, Cheese, Tortellini & Spinach

Turn the heat to low and let the soup cool just a bit before stirring in the heavy cream and grated Parmesan cheese — this prevents the cream from curdling. Add your tortellini and cover partially, cooking until the pasta is just tender. Finally, toss in baby spinach for the last minute until it wilts beautifully.

Top Tip

Over the years, I’ve learned a few tricks that make this Creamy Sun-Dried Tomato Chicken Soup Recipe even better. These small details really add up in flavor and texture!

Don’t skip deglazing: Scraping up those browned bits after searing the chicken adds incredible depth to the broth.
Pat tomatoes dry: This prevents excess oil or moisture from watering down your soup.
Use fresh grated Parmesan: It melts so much smoother and will boost the cheesy richness more than pre-grated versions.
Simmer gently: Keeping the heat low when cooking the chicken keeps it tender instead of rubbery.

How to Serve Creamy Sun-Dried Tomato Chicken Soup Recipe

A white pot is shown from above on a white marbled surface. On the left side, pale yellow liquid is being poured from a glass cup into the pot, which has a chunky dark red-brown sauce mixed with pieces of onion and pepper, and a light blue spatula rests inside. On the right side, the sauce in the pot is blended smooth and thick with a bright orange color and some bubbles on the surface, while a silver immersion blender is partly inside the pot. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple with a sprinkle of extra freshly grated Parmesan and a few torn fresh basil leaves to brighten the bowl. Sometimes a drizzle of chili oil or a crack of black pepper amps up the flavor before digging in.

Side Dishes

Crusty artisan bread or a warm garlic baguette is my go-to side for soaking up every last drop. A crisp green salad with a lemon vinaigrette balances the creaminess perfectly.

Creative Ways to Present

For a dinner party, I’ve served this soup in mini bread bowls with a sprinkling of microgreens on top — it’s a real showstopper! Individual ramekins with a parmesan crisp on the side impress guests too.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Note that the tortellini tends to soak up broth over time, so if I expect leftovers, I usually cook the pasta separately and add fresh when reheating.

Freezing

This soup freezes well, but I recommend freezing the broth and chicken without tortellini. Freeze in portions, then add freshly cooked tortellini when you reheat.

Reheating

Reheat gently on the stove over low heat to keep the cream from separating. Stir frequently and add a splash of broth or cream if it looks too thick. Add fresh tortellini if not already in the pot.

Creamy Sun-Dried Tomato Chicken Soup Recipe