This post may include affiliate links; for details, see our disclosure policy.

This cozy tomato dumpling soup is filled with dumplings made of ricotta and Parmesan cheese and flavored with fresh basil.

Tomato dumpling soup

I first saw this soup recipe in a cookbook from my mother-in-law. The thought of a tomato dumpling soup sounded so intriguing that it stuck in my mind. Luckily, we have fresh basil at our local farmers market in the winter, thanks to the wonders of hydroponic growing.

Alex and I decided to use an upcoming dinner with dear friends as an excuse to pair local winter basil with a warming soup, and it was a huge hit. It’s tangy and comforting, punctuated by doughy savory dumplings. Here’s a few tips and the recipe!

Can of tomatoes

Tips for tomato dumpling soup

What’s not to love about dumplings? They’re homey, comforting, and in the middle of tomato soup they’re like a deconstructed sort of pizza. The recipe is easy enough for a weeknight, but splashy enough to work for a special dinner. Here are a few notes about this tomato dumpling soup recipe:

  • Making tomato dumpling soup is truly simple: just saute minced garlic, then add tomatoes, veggie broth, and chopped basil and simmer.
  • Man, these dumplings are SO GOOD. They’re made simply with flour, ricotta cheese, Parmesan cheese, and egg. If you’d like, you can substitute in up to ⅓ whole wheat flour for a heartier flavor.
  • After mixing the dumpling dough, you place them right into the soup to cook. It’s so fun to watch them turn from dough blogs into delicious dumplings!
Tomato soup
Another favorite: Tomato Basil Gnocchi Soup

More cozy tomato soup recipes

Once you’ve made one delicious tomato dumpling soup, it’s hard not to want to make another! We’ve got several delicious and cozy soup recipes here, so here are a few variations on the theme:

  • Tomato Basil Gnocchi Soup is a similar concept, but it uses store-bought gnocchi, basically little pasta dough-balls!
  • Tomato Artichoke Soup is one of our fan favorite deliciously cozy tomato soup recipes, It adds artichokes to give it a slight tang, and homemade garlic croutons.
  • Creamy Vegan Tomato Soup is another fan favorite, made creamy using cashews and no dairy. We like to garnish with star-shaped toasts!

Dietary notes

This tomato dumpling soup recipe is vegetarian.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tomato Dumpling Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Save Recipe

Description

This cozy tomato dumpling soup is filled with dumplings made of ricotta and Parmesan cheese and flavored with fresh basil. 


Ingredients

Scale
  • 4 garlic cloves
  • ½ cup basil leaves, chopped, plus additional for serving
  • 1 tablespoon olive oil
  • 1 pinch red pepper flakes
  • 28-ounce can crushed tomatoes
  • 3 cups vegetable broth
  • 1 ½ teaspoons kosher salt, divided
  • ¾ teaspoon fresh ground black pepper, divided
  • 1 cup ricotta cheese
  • 1 cup Parmesan cheese, plus additional for serving
  • 2 eggs
  • 1 ⅓ cup all purpose flour

Instructions

  1. Mince the garlic. Chop the basil leaves.
  2. In a large pot, add the olive oil and heat over medium heat. Add garlic and red pepper flakes; sauté about 1 minute, until just starting to brown. Add canned tomatoes and their liquid, vegetable broth, chopped basil, ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.
  3. Meanwhile, in a medium bowl, combine the ricotta cheese, the Parmesan cheese, eggs, flour, 1 teaspoon kosher salt, and ½ teaspoon fresh ground pepper. Stir until a dough forms. Roll the dumplings into small balls (about 48). After the soup has simmered, place the dumplings in the soup and cook until solid, 5 to 10 minutes.
  4. Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.

Notes

Adapted from Quick Vegetarian Main Dishes by The Pampered Chef

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

30 Comments

  1. Bama says:

    I used to make this recipe all the time before I knew I was GF & was really missing it. I tried it once before with a GF flour (don’t remember what) & it failed miserably with the dumplings just falling apart into mush bits. I tried it again tonight with 1 cup bobs red mill general purpose GF flour & 1/3 c a GF bisquick mix, & I boiled the dumplings in water (cook them until they float, 5 mins or so) & then added them to the soup to serve. It turned out perfectly! Next time I may try cooking the dumplings in the soup again, but I wonder if the rolling boil of the water is what helped hold them together. Anyways it’s perfect & delicious & GF!

    1. Sonja says:

      Oh we are SO glad to hear this! This is a fabulous tip for people who are GF and want to make this recipe. Thank you for sharing this!

  2. Marcia Larson says:

    I can’t say enough good things about this soup-delicious, satisfyingly, and goes together quickly and easily. I sprinkled flour over dumplings after making them which mak soup a bit thicker, Delcious!

See More Comments