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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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Delicious Recipe
- Prep Time: 25 minutes
- Rest Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Marry Me Chicken Soup is a creamy, flavorful soup featuring tender seared chicken, sun-dried tomatoes, tortellini, and spinach in a savory broth enhanced with white wine, Parmesan cheese, and aromatic herbs. This comforting and rich soup is perfect for a satisfying meal that's easy to prepare and sure to impress.
Ingredients
Chicken and Seasoning
- 1 ¼ lb boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 ½ teaspoons Italian seasoning
Soup Base
- ¾ cup dry white wine
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 (8 oz.) jar sun-dried tomatoes, 2 tablespoons oil reserved from jar
- 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
Finishing Ingredients
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 10 oz refrigerated tortellini (about 2 heaping cups)
- 3 cups packed baby spinach
Instructions
- Prepare Chicken: Pat chicken breasts dry and season each side with salt, pepper, and Italian seasoning. Set aside.
- Sear Chicken: Heat 2 tablespoons of oil reserved from sun-dried tomatoes in a large soup pot over medium-high heat. Add chicken and sear for 3-4 minutes per side until a light golden crust develops. Remove and let rest for 10 minutes, then dice. Turn off heat.
- Deglaze Pot: Add white wine to the soup pot and set heat to medium. Use a silicone spatula to scrape the bottom and sides, incorporating browned bits into the wine to boost flavor.
- Sauté Onion: Add butter and diced onion to the pot. Cook for 10 minutes until the wine is reduced by half and onions are softened.
- Add Flavorings: Drain and pat sun-dried tomatoes 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: Pour in chicken broth and add the chicken bouillon cube. Stir to combine.
- Blend Soup Base: Use an immersion blender to blend the broth until smooth, or carefully transfer in batches to a blender and blend.
- Simmer with Chicken: Bring soup to a boil, then reduce to a simmer. Add diced chicken and any juices from the plate back into the pot. Gently simmer, partially covered, for 15 minutes without boiling to avoid toughening the chicken. Stir occasionally, scraping the bottom.
- Add Cream and Cheese: Reduce heat to low and let soup cool for 1 minute. Gradually stir in heavy cream followed by grated Parmesan cheese until well combined.
- Cook Tortellini: Add tortellini to the soup and simmer partially covered until pasta is cooked through. Alternatively, cook tortellini separately and add at serving for best texture if anticipating leftovers.
- Wilt Spinach and Serve: Stir in baby spinach during the last minute of cooking until wilted. Serve immediately hot.
Notes
- Use Sauvignon Blanc for the best white wine flavor; Chardonnay or Pinot Grigio work as alternatives. If avoiding wine, use additional chicken broth.
- Dijon mustard and honey add subtle sweet and tangy notes that enhance flavor without being overtly tasted.
- Choose fresh grated Parmesan cheese instead of pre-grated for better melting and taste.
- If you have extra tortellini, try making Sausage Tortellini Soup for another meal.
- Adding a Parmesan rind during simmering boosts richness; remove before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Tortellini absorbs broth over time, so cook separately if saving for later.
- This soup freezes well if tortellini is cooked separately and added when reheating.
- Fresh garlic provides better flavor compared to jarred minced garlic.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
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