fbpx

Tomato Soup with Ricotta Dumplings

Creamy tomato soup with melt in your mouth dumplings

Tomato Soup with Ricotta Dumplings

Print Grocery List Print Recipe
Serves: 4 Total Time: 30 minutes

Ingredients


  • 4 cloves garlic
  • ½ cup basil leaves, chopped, plus additional for serving
  • 1 tablespoon olive oil
  • Pinch red pepper flakes
  • 28-ounces crushed san marzano tomatoes
  • 3 cups vegetable broth
  • 1½ teaspoons kosher salt, divided
  • ¾ teaspoon fresh ground black pepper, divided

  • For the dumplings:
  • 1 cup ricotta cheese
  • 1 cup Parmesan cheese, plus additional for serving
  • 2 eggs
  • 1 ⅓ cup all purpose flour


Instructions

1

In a large pot, add 1 tablespoon olive oil and heat over medium heat. Add garlic and one pinch red pepper flakes; sauté about 1 minute, until just starting to brown. Add canned tomatoes and their liquid, 3 cups 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.

2

Meanwhile, in a medium bowl, combine 1 cup ricotta cheese, 1 cup Parmesan cheese, 2 eggs, 1 ⅓ cup 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 about 2 minutes until cooked through.

3

Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.

 

Related links

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

s2Member®