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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 local basil at the Indy Winter Farmer’s Market in the middle of 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. Keep reading for the tomato dumpling soup recipe!

Related: Tuscan Soup with White Beans

Tomato basil soup with dumplings

How to make tomato dumpling soup

What’s not to love about dumplings? They’re homey, comforting, and in the middle of savory tomato basil goodness, they’re like a deconstructed sort of pizza. The recipe is easy enough for a weeknight, but delicious enough to work for a special dinner. Even if you’re not able to find local basil at this season where you live, this one might even be worth a little splurge.

Making tomato dumpling soup is truly simple: just saute minced garlic, then add tomatoes, veggie broth, and chopped basil and simmer. The main event, though, is those dumplings. Man, these dumplings are SO GOOD. They’re made simply with flour, ricotta cheese, Parmesan cheese, and egg. If you’d like, you can sub in up to ⅓ of that flour with whole wheat flour for a heartier taste. After you mix together the dumpling dough, you plop them into the soup to cook. It’s so fun to watch them turn from blobs of dough into delicious doughy dumplings! If you’re looking for a cozy tomato soup, these dumplings seriously take it to a new level.

Related: Try using our Homemade Vegetable Broth for this recipe!

Tomato gnoochi soup
Another favorite: Tomato Basil Gnocchi Soup

All the cozy tomato soups

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: this soup is a similar concept to this tomato basil soup, but it uses store-bought gnocchi, basically little pasta dough-balls!
  • Tomato Artichoke Soup: one of our fan favorite deliciously cozy tomato soup recipes, this one features artichokes to give it a slight tang, and homemade garlic croutons.
  • Creamy Vegan Tomato Soup Recipe: another fan favorite, this one is made creamy using cashews and no dairy. We garnished it with little star-shaped toasts, which are perfect for kids!

Looking for more fast and easy dinner recipes?

Outside of this tomato dumpling soup, here a few more of our favorite fast and easy dinner recipes:

This recipe is…

This tomato dumpling soup recipe is vegetarian.

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Tomato Dumpling Soup


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

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

Keywords: Tomato basil soup, Vegetarian dumpling soup, Vegetarian soup, Tomato soup, Ricotta cheese, Parmesan cheese, Dumplings

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 for memorable kitchen moments! Our recipes are made by two real people and work every time.

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30 Comments

  1. We have basil galore over here, but I definitely crave it in tomato soup this time of year. Looking forward to trying this – what is it about dumplings that make any soup seem so much more fun? (You will not be surprised to hear that things are not at all winter-like on this side of the world. ;) I was just in a province on the border of Cambodia yesterday and it was breathtaking – warm breeze and perfect blue skies.)

  2. This looks awesome! I’m always on the hunt for another way to eat tomato soup and ricotta dumplings sound wonderful. Looking forward to trying this before the warm weather gets here.

  3. I definitely don’t eat enough dumplings! This soup sounds like the best lunch–full of rich tomato and punched up with cheesy bites. Hey, it’s almost a deconstructed grilled cheese!

  4. I’ve found a ton of soup recipes lately that feature summer ingredients yet still seem to feel like spring…with the dumplings, though, this is definitely cold weather appropriate! Delicious!

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