This cozy tomato dumpling soup is filled with dumplings made of ricotta and Parmesan cheese and flavored with fresh basil.
- 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 1/2 teaspoons kosher salt, divided
- 3/4 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
- Mince the garlic. Chop the basil leaves.
- 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, 1/2 teaspoon kosher salt and 1/4 teaspoon fresh ground black pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.
- Meanwhile, in a medium bowl, combine the ricotta cheese, the Parmesan cheese, eggs, flour, 1 teaspoon kosher salt, and 1/2 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.
- Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.
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