Trust me, when you want something comforting with just the right kick, this Spicy Sun-Dried Tomato Chicken Soup Recipe hits the spot every time. It's full of rich, tangy flavors layered with warmth and a gentle heat that'll make you want seconds — maybe thirds.
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Why You'll Love This Recipe
I remember the first time I made this soup — it was a chilly evening, and something about that sun-dried tomato tang mixed with a little spicy punch just melted all the cold away. The richness from the cream and parmesan balanced everything perfectly, making this soup feel like a total hug in a bowl.
- Bold flavor combination: The spiciness pairs beautifully with the tanginess of sun-dried tomatoes for a truly memorable taste.
- Comfort food made easy: You’ll be surprised how approachable this soup is to make, even on busy weeknights.
- Versatile and customizable: Whether you like it with extra heat, more veggies, or a gluten-free pasta alternative, this recipe adapts to you.
- Hearty and filling: The combination of tortellini, chicken, and creamy broth makes this a satisfying meal all on its own.
Ingredients & Why They Work
This soup brings together familiar pantry staples and a few flavor-packed ingredients that harmonize beautifully. Knowing each component helps you feel confident shopping and cooking — it’s a game changer when you understand what’s going on in the pot!
- Boneless skinless chicken breasts: Easy to cook and shred, chicken adds the perfect lean protein with mild flavor that soaks up the spicy tomato broth.
- Sun-dried tomatoes: These give the soup its iconic tang and depth — just be sure to drain and pat them dry so you’re not adding too much oil.
- Italian seasoning: A classic blend that elevates the soup’s herbaceous notes without overpowering other flavors.
- Dry white wine: Sauvignon Blanc or Chardonnay works best to deglaze the pot and infuse complexity — but chicken broth works in a pinch.
- Butter and onion: These build the flavorful base and add a touch of sweetness and creaminess when sautéed together.
- Garlic and tomato paste: Garlic brightens, and tomato paste deepens the tomato flavor with a luscious richness.
- Dijon mustard and honey: Secret flavor enhancers that add a subtle tang and balance sweetness, making the broth uniquely delicious.
- Chicken broth and bouillon cube: Foundation for the soup’s comforting body and savory depth.
- Heavy cream and parmesan cheese: These finish the soup with velvety smoothness and irresistible umami.
- Refrigerated tortellini: Keeps the soup hearty and fills it with tender, cheesy bites; I usually use cheese-filled but feel free to swap.
- Baby spinach: Adds freshness and a pop of color, wilting quickly to keep things light and balanced.
Make It Your Way
I love making this soup my own depending on the season or what’s in my fridge. You can easily dial up the heat, swap in your favorite pasta, or toss in extra veggies for a heartier dinner. Let’s talk about some of my favorite twists!
- Spicy twist: I often add a splash of hot sauce or a pinch of crushed red pepper flakes to kick up the heat even more — perfect for those chilly nights!
- Vegetarian variation: Skip the chicken and add mushrooms, zucchini, or white beans instead to keep things cozy and filling.
- Seasonal swap: In colder months, try adding roasted butternut squash or kale for an autumn-inspired version.
- Gluten-free option: Use gluten-free tortellini or swap for rice noodles to enjoy without fuss.
Step-by-Step: How I Make Spicy Sun-Dried Tomato Chicken Soup Recipe
Step 1: Sear the seasoned chicken
First, pat your chicken dry and season it generously with salt, pepper, and Italian seasoning for that herby warmth. Heat 2 tablespoons of the sun-dried tomato oil in your soup pot over medium-high heat, then sear the chicken for about 3-4 minutes per side until it’s lightly golden. Don’t worry if it’s not cooked through yet — it’ll finish cooking later and add more depth to the broth. Set the chicken aside to rest for 10 minutes before dicing.
Step 2: Deglaze and build your base
Lower the heat to medium and pour in the white wine, using a spatula to scrape up all those delicious browned bits stuck to the bottom — that’s flavor gold! After the wine reduces by half, stir in butter and diced onion, letting the onion soften over about 10 minutes. Your kitchen will start to smell amazing right now.
Step 3: Add layers of flavor
Pat your sun-dried tomatoes very dry so they don’t make the broth oily, then add them to the pot with minced garlic, tomato paste, basil, oregano, parsley, Dijon mustard, and honey. Stir constantly for about 5 minutes — these ingredients slowly develop a rich tomato flavor that carries the soup.
Step 4: Blend and simmer the broth
Add the chicken broth and bouillon cube, stir, and then use an immersion blender right in the pot to create a smooth, velvety broth. If you don’t have an immersion blender, blend carefully in batches with a regular blender. Bring the pot to a gentle boil, then reduce heat to a simmer and stir the diced chicken back in along with any juices. Let it gently cook, partially covered, for about 15 minutes — this keeps the chicken tender and lets the flavors unify.
Step 5: Finish with cream, cheese, and tortellini
Turn the heat to low and let the soup cool just a bit before gradually stirring in heavy cream and Parmesan cheese. This is the magic moment where the soup gets silky and indulgent. Then, add your refrigerated tortellini and cook until tender — about the time on the package suggests. Finally, stir in fresh baby spinach and let it wilt in the heat, adding a fresh pop to the soup.
Top Tip
After making this soup dozens of times, I’ve learned how little changes can make a big difference. These tips keep your Spicy Sun-Dried Tomato Chicken Soup Recipe tasting fresh and perfect every time.
- Use high-quality Parmesan: Grate it fresh from a wedge instead of pre-grated — it melts smoother and packs a richer flavor.
- Don’t skip deglazing: Scraping the pot after searing chicken adds layers of caramelized flavor you won't want to miss.
- Control the heat gently: Add hot sauce or red pepper flakes little by little to avoid overpowering the delicate tomato flavors.
- Cook tortellini separately: If you plan to save leftovers, cooking the pasta separately helps keep it from getting mushy when stored.
How to Serve Spicy Sun-Dried Tomato Chicken Soup Recipe
Garnishes
I like to finish my bowls with a sprinkle of extra shredded Parmesan and a few fresh torn basil leaves. It adds brightness and a fresh herbaceous note that complements the deep tomato flavor nicely. A drizzle of extra virgin olive oil or a crack of black pepper on top also elevates the experience.
Side Dishes
A simple crusty bread or garlic toast pairs perfectly — it’s great for sopping up that luscious broth. When I want a veggie side, a crisp arugula salad with lemon vinaigrette balances the creaminess beautifully.
Creative Ways to Present
For a cozy dinner party, I serve the soup in rustic bowls with small ramekins of garnishes like fresh herbs, parmesan, and chili flakes on the side. This lets guests tailor heat and flavor, making the experience interactive and fun!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the refrigerator for up to three days. If I know I’ll have leftovers, I cook the tortellini separately and add it to serving bowls when reheating to keep it from absorbing too much broth and becoming mushy.
Freezing
This soup freezes really well — just freeze the soup base without the tortellini. When you’re ready to eat, thaw, reheat gently, and cook fresh tortellini separately to keep the perfect texture.
Reheating
Reheat gently on the stove over medium-low heat to avoid breaking the cream. Stir continuously and add a splash of broth or water if it thickens too much. Then, add the tortellini and spinach fresh to keep that tender bite and vibrant color.
Frequently Asked Questions:
Absolutely! Boneless skinless chicken thighs will add extra juiciness and depth of flavor. Just adjust the cooking time slightly if needed to make sure they’re cooked through before dicing and adding back to the soup.
No problem — you can substitute an equal amount of chicken broth or even water with a splash of lemon juice or apple cider vinegar to mimic that tanginess. The flavor will still be delicious and comforting.
Yes! Swap the chicken for hearty vegetables or chickpeas, use vegetable broth instead of chicken broth, replace heavy cream with coconut cream or cashew cream, and choose a plant-based cheese or nutritional yeast. The sun-dried tomato base still shines with these changes.
I like adding a few dashes of your favorite hot sauce while cooking or at the table, or sprinkling crushed red pepper flakes during the tomato paste stage. Start small — you can always add more if you want more heat!
Final Thoughts
This Spicy Sun-Dried Tomato Chicken Soup Recipe will quickly become one of your go-to comfort meals — it’s warm, vibrant, and full of thoughtful layers that always impress. I can't recommend it enough when you want a cozy, rich dinner that’s simple enough for any night but special enough to share with friends. Give it a try, and soon you’ll be making it like it’s your own kitchen classic!
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