Print

Tomato Dumpling Soup


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)

  • 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. 


Scale

Ingredients

  • 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

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, 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.
  3. 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.
  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