Creamy Sun-Dried Tomato Chicken Soup

This might just be the coziest soup you'll make all season: creamy, tangy, and packed with tender chicken and sun-dried tomatoes. I can't wait to share my favorite Creamy Sun-Dried Tomato Chicken Soup Recipe that feels like a warm hug in a bowl.

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

From its rich blend of creamy textures to the savory depth the sun-dried tomatoes bring, this soup quickly became my go-to comfort dish. I love the way the flavors meld while still letting each ingredient shine through.

Deliciously layered flavors: The white wine sauté and tomato paste provide the perfect hearty base that lifts the chicken and veggies.
Easy and satisfying: It’s comforting enough for a weekend supper but simple enough to make on a busy weeknight.
Creamy without heaviness: Combining cream and parmesan gives it richness without feeling overly heavy.
Customizable comfort: You can swap tortellini for other pastas or even add more greens for extra nutrition.

Ingredients & Why They Work

The magic of this Creamy Sun-Dried Tomato Chicken Soup Recipe comes down to harmonious ingredients that play off each other beautifully. Each component adds its own bit of texture and flavor to make this soup unforgettable.

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

Chicken breasts: Lean and tender, they soak up all the soup’s flavors while adding protein.
Sun-dried tomatoes: These are the star here—intensely flavorful with that sweet-tart punch that wakes up the broth.
Dry white wine: Sauvignon Blanc or Chardonnay work best to add acidity and complexity. If you don’t drink wine, chicken broth is a fine substitute but keep the splash of acidity elsewhere.
Butter & onion: The classic flavor base that softens and sweetens everything.
Garlic & tomato paste: These punch up the savory depth and complement the sun-dried tomatoes perfectly.
Italian herbs (basil, oregano, parsley): They add a fresh, aromatic touch that ties everything together.
Dijon mustard & honey: Secret weapons! They round out flavor with subtle tang and a hint of sweetness that you won’t be able to put your finger on, but you’ll notice.
Chicken broth & bouillon cube: For a rich, homemade taste fast.
Heavy cream & parmesan cheese: These finish the soup with creamy lushness and a salty zip.
Refrigerated tortellini: Cheese-filled tortellini are my favorite for a little indulgence, but any pasta you prefer works.
Baby spinach: Adds a fresh, bright finish that also boosts the nutrition factor.

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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

One of my favorite things about this Creamy Sun-Dried Tomato Chicken Soup Recipe is how easy it is to make it your own. I often tweak the herbs, swap in seasonal greens, or even try different pastas depending on what’s in my fridge.

Variation: When I want an extra veggie boost, I toss in chopped kale or swiss chard instead of spinach—they hold up well and pack a nutrient punch.
Dietary swaps: For a lighter version, try half-and-half instead of heavy cream and whole-wheat or gluten-free tortellini to suit your needs.
Spice it up: A dash of red pepper flakes or my favorite hot sauce adds a subtle heat that wakes up the soup beautifully.

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

First things first, pat your chicken breasts dry and season them well with salt, pepper, and Italian seasoning. Then, heat about 2 tablespoons of the sun-dried tomato oil in a large soup pot over medium-high heat. Add the chicken and sear each side for about 3-4 minutes until you get a nice light golden crust. Don’t worry if it’s not cooked all the way through—that part will finish in the soup and soak up all the flavors. Set the chicken aside to rest for about 10 minutes, then dice it up. This little extra step really amps up the flavor of the broth.

Step 2: Build the flavor base

Turn the heat down to medium and pour in the dry white wine. Use a spatula to scrape up all those delicious browned bits stuck to the pot—you won’t believe how much flavor this adds. Next, add the butter and diced onion and cook for about 10 minutes, letting the wine reduce by half. This slow softening gives the soup a luscious body. Then add your drained, patted-dry sun-dried tomatoes along with the garlic, tomato paste, herbs, Dijon mustard, and honey. Stir continuously and cook for another 5 minutes to fully develop this rich flavor base.

Step 3: Blend and simmer

Add the chicken broth and bouillon cube, stirring to combine. Then, use an immersion blender to blend the broth smooth right in the pot, or carefully transfer it in batches to a blender if you prefer. This silky step makes the soup ultra comforting. Bring everything to a boil before adding the diced chicken back in, along with any delicious juices. Reduce the heat to low and gently simmer for 15 minutes, partially covered. Just remember: don’t let it boil, or your chicken might get tough.

Step 4: Finish with cream, cheese & pasta

Lower the heat, let the soup cool a minute, then gradually stir in the heavy cream followed by the grated Parmesan cheese. This is when the soup truly becomes decadent! Add your refrigerated tortellini, covering partially, and cook until they’re tender (usually a few minutes). If you want leftovers or plan to freeze it, I recommend cooking the tortellini separately and adding them to bowls when serving to avoid soggy pasta. Lastly, stir in your baby spinach at the very end and let it just wilt. Voilà—you’re ready to serve.

Top Tip

This Creamy Sun-Dried Tomato Chicken Soup Recipe has been a staple in my kitchen because of a few key tricks I've learned that make a huge difference.

Use quality sun-dried tomatoes: Opt for the jarred kind packed in oil. Reserve about 2 tablespoons of that oil to sear the chicken—this adds so much incredible flavor that you’d miss otherwise.
Don’t skip the wine reduction: This step enhances the soup’s depth profoundly. If you’re skipping alcohol, a good splash of lemon juice or vinegar can bring the needed acidity.
Grate your own Parmesan: Freshly grated Parm melts smoothly and enriches the soup so much better than pre-grated stuff. It’s worth the tiny bit of extra effort!
Be gentle with the final simmer: Avoid boiling after adding the cream and cheese; a gentle simmer keeps everything velvety and your chicken tender.

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

I love topping my bowl with a little extra grated Parmesan and a sprinkle of freshly cracked black pepper. Sometimes I add a few torn fresh basil or parsley leaves for brightness and a pop of green. A drizzle of good quality olive oil or chili oil also adds a wonderful finishing touch if you like a bit of richness or heat.

Side Dishes

Crusty garlic bread or cheesy focaccia pairs wonderfully with this soup. If you want to keep it lighter, a fresh green salad with a lemon vinaigrette balances out the creaminess perfectly. For heartier meals, roasted veggies like asparagus or Brussels sprouts round it out.

Creative Ways to Present

For a special gathering, I love serving this soup in mini bread bowls—just hollow out small round loaves of crusty bread and ladle the soup inside. It’s a lovely way to impress guests and offers an edible bowl bonus! Another idea is layering the pasta and chicken on the bottom with the creamy broth poured over top for a more rustic look.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 3 days. Pro tip: If there's tortellini already in the soup, it can absorb broth and soften more over time, so I usually keep the pasta separate and add it to individual bowls when reheating.

Freezing

This soup freezes beautifully if you omit the tortellini when freezing. I store the soup base in freezer-safe containers and freeze cooked tortellini separately. Then when you’re ready to eat, thaw the soup and gently reheat before stirring in freshly cooked tortellini.

Reheating

To reheat, warm the soup slowly on the stove over low heat, stirring gently so the cream and cheese don’t separate. Add fresh tortellini towards the end if you kept it aside. This keeps the pasta perfectly al dente and the soup as luscious as when first made.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will add a bit more richness and tenderness to this recipe. Just be sure to cook them thoroughly when searing, and adjust the simmer time if needed to ensure they’re cooked through.

What can I substitute if I don’t have white wine?

If you don’t want to use wine, you can substitute with extra chicken broth plus a splash of lemon juice or white wine vinegar. This keeps the acidic and bright note the wine would have added.

Can I make this soup dairy-free or vegan?

To make it dairy-free, swap the heavy cream for coconut cream or cashew cream and use a dairy-free cheese alternative or nutritional yeast. Vegan versions would require replacing chicken with a plant-based protein and using vegetable broth instead. The flavor will differ, but you can still achieve a delicious, creamy texture.

What’s the best way to reheat the soup without curdling the cream?

Reheat the soup gently over low heat, stirring frequently. Avoid boiling it after adding cream; just warm it until heated through. This careful reheating prevents the cream from curdling and keeps the texture silky.

Final Thoughts

This Creamy Sun-Dried Tomato Chicken Soup Recipe holds a special place in my kitchen for those nights when I crave warmth and richness without fuss. Sharing it here feels like passing along a little comfort from my stove to yours. I promise, once you try this, it’ll be one of those recipes you turn to again and again—trust me on this!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way