Spicy Sun-Dried Tomato Chicken Soup

There’s just something irresistible about a soup that warms you up while waking up your taste buds — and this Spicy Sun-Dried Tomato Chicken Soup Recipe fits that bill perfectly. I promise, once you try it, you’ll want it on repeat for cozy nights or whenever you crave a little comforting heat.

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 Spicy Sun-Dried Tomato Chicken Soup Recipe
Top Tip
How to Serve Spicy 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 Spicy Sun-Dried Tomato Chicken Soup Recipe, I was blown away by how the flavors just melted together into something you didn’t expect from a simple soup. It’s rich, creamy, with just the right kick of spicy and tangy notes that keep you coming back for more.

Deep, layered flavor: The sun-dried tomatoes add a tangy sweetness balanced by a subtle but real spicy warmth.
Comfort in a bowl: Creamy broth with tender chicken and cheesy tortellini makes it feel indulgent and wholesome at the same time.
Speedy prep: Despite the complex taste, it comes together fairly quickly — a total weeknight winner.
Versatile and customizable: You can tweak the spice level or swap in your favorite greens and pasta to make it truly your own.

Ingredients & Why They Work

Each ingredient in this Spicy Sun-Dried Tomato Chicken Soup Recipe pulls its weight to create a cozy yet vibrant dish. From savory chicken to the sun-dried tomatoes that lend a bold tang, everything plays a part in building that crave-worthy flavor profile. Here’s a quick look at what you’ll need — plus a few tips I’ve picked up along the way.

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: Tender and lean, they soak up all the soup’s flavors while keeping the protein front and center.
Sun-dried tomatoes: These punchy little gems bring complexity with their sweet, slightly smoky tang and vibrant color.
Dry white wine: Adds acidity and depth; Sauvignon Blanc is my go-to for this soup.
Butter and yellow onion: The butter lends that silky mouthfeel while onions build a natural sweetness to balance the tang.
Garlic and tomato paste: Garlic amps up the savoriness and tomato paste intensifies that rich tomato flavor.
Italian seasoning & dried herbs: Basil, oregano, parsley – these give a fragrant herbal backbone without overpowering the dish.
Dijon mustard and honey: Such a clever combo! The mustard adds a subtle tang and honey smooths it out with just a touch of sweetness.
Chicken broth and bouillon cube: The base for your soup that’s full of umami and richness.
Heavy cream and grated Parmesan cheese: Creaminess and savory sharpness, elevating this into a silky, thick soup.
Refrigerated tortellini: Cheese-filled pasta that adds body and a fun bite – you could swap for your favorite stuffed or shaped pasta.
Baby spinach: Adds freshness and a pop of bright color, softening just at the end.

📝

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 the things I love about this Spicy Sun-Dried Tomato Chicken Soup Recipe is how flexible it is. It adapts beautifully whether you want to dial up the heat, swap in a grain instead of pasta, or adjust it for a vegetarian twist. Feel free to make it your own — that’s part of the fun!

Variation: I once added a pinch of smoked paprika and a few dashes of cayenne to bring more smoky warmth, which totally transformed the soup into a spicy delight without overpowering the original flavors.
Vegetarian version: Swap the chicken for hearty white beans or chickpeas, and use vegetable broth instead. The sun-dried tomatoes and herbs keep it just as satisfying.
Gluten-free twist: Use gluten-free tortellini or just load it up with extra spinach and beans for a lighter, pasta-free soup.
Seasonal upgrades: In colder months, add chopped kale or swiss chard; in warmer seasons, stir in fresh basil or a squeeze of lemon juice just before serving for brightness.

Step-by-Step: How I Make Spicy 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 Maximum Flavor

I pat the chicken breasts dry first; this is key to getting a nice golden crust when they hit the hot oil. I season them with salt, pepper, and Italian seasoning, then sear over medium-high heat just until each side gets a lovely color, about 3-4 minutes. Don’t worry if it’s not fully cooked — the chicken will finish cooking in the soup, soaking up even more delicious flavor.

Step 2: Build the Flavor Base with Wine and Aromatics

Next, I pour in the white wine and scrape the bottom of the pot with a spatula to lift all those browned bits—this is where the magic happens! Then I add butter and diced onions, cooking everything down until the wine reduces by half and the onions become soft and fragrant. This rich base is what gives your soup that incredible depth.

Step 3: Bring on the Sun-Dried Tomatoes and Seasonings

I drain and pat the sun-dried tomatoes dry to avoid any sogginess, then toss them in with garlic, tomato paste, herbs, Dijon mustard, and honey. Stirring constantly for about 5 minutes helps the flavors meld and intensifies that rich tomato taste.

Step 4: Blend and Simmer for Creamy Consistency

After adding chicken broth and a bouillon cube, I use an immersion blender to smooth out the soup. This step is a game-changer — it creates a creamy canvas that carries the spicy sun-dried tomato flavor beautifully. Then I bring it to a simmer before adding the chicken back in so it gently finishes cooking without drying out.

Step 5: Stir In Cream, Parmesan, Tortellini, and Spinach

Once the chicken is tender, I lower the heat and add heavy cream and freshly grated Parmesan — this adds that signature velvety texture and savory boost. Next, I gently fold in cheese tortellini, letting it cook until tender (or I boil it separately to keep leftovers fresh). Just before serving, I stir in baby spinach until it wilts, adding freshness and a pop of green.

Top Tip

From making this Spicy Sun-Dried Tomato Chicken Soup Recipe countless times, I've learned that small tweaks can make a big difference. Here are some little hacks that have really elevated my soup game:

Use quality white wine: Sauvignon Blanc adds a crisp acidity that brightens the broth; avoid overly oaky or sweet wines to keep the balance just right.
Don’t skip the sear: That golden crust on the chicken adds a depth you can't achieve by just boiling.
Grate Parmesan fresh: Pre-grated cheese often contains additives and doesn't melt as well—freshly grated Parmesan gives a richer, creamier finish.
Simmer gently: Keep the heat low when cooking the chicken in the soup to avoid drying it out.

How to Serve Spicy 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 like to add a sprinkle of extra Parmesan and a few fresh basil leaves for color and aroma right before serving. Sometimes I drizzle a little chili oil or hot sauce on top if I want to kick up the spice even more. A crack of fresh black pepper seals the deal perfectly.

Side Dishes

To keep things cozy, I often serve crusty garlic bread or a simple green salad dressed with vinaigrette alongside this soup. In cold weather, a warm focaccia is also a fantastic pairing.

Creative Ways to Present

For a special dinner, I’ve served this soup in mini bread bowls—super fun and totally delicious. You could also ladle it over rice or polenta for a twist if you want to switch up the texture and soak up every drop of that gorgeous broth.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. One trick I’ve learned is to cook the tortellini separately when I know I’ll have leftovers—it keeps the pasta from getting mushy overnight.

Freezing

This soup freezes well if you skip adding the tortellini before freezing. When you’re ready to eat, just thaw, reheat gently, and cook fresh tortellini to stir in at the end.

Reheating

I warm leftovers on the stovetop over low heat, stirring frequently. Adding a splash of broth or water helps loosen the soup if it’s thickened too much. If you want the tortellini softer, add it during reheating instead of before storing.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this soup?

Absolutely! Chicken thighs will add more richness and stay tender even longer. Just adjust cooking time to ensure they’re fully cooked and shred them if you prefer smaller pieces.

How spicy is this Spicy Sun-Dried Tomato Chicken Soup Recipe?

The heat level is mild to moderate by default, mostly coming from the flavor of sun-dried tomatoes and a bit of seasoning. You can easily increase the spiciness by adding chili flakes or hot sauce to suit your taste.

Can I make this soup dairy-free?

Yes! For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a creamy dairy-free alternative, and omit or replace the Parmesan with a vegan cheese or nutritional yeast.

What can I substitute for tortellini if I don’t have any?

You can swap tortellini with any stuffed or shaped pasta, such as ravioli, gnocchi, or even small shells. Alternatively, cooked rice or quinoa works well too, especially if you’d like a gluten-free option.

Final Thoughts

This Spicy Sun-Dried Tomato Chicken Soup Recipe holds a special place in my recipe box because it’s the kind of dish that feels both comforting and exciting at the same time. Whether you’re new to making soups or crave a flavor-packed meal without fuss, give this one a try. I’m betting you’ll fall in love with its cozy, rich, and subtly spicy hug in a bowl — just like I did!