Tomato Soup with Ricotta Dumplings

Creamy tomato soup with melt in your mouth dumplings

Tomato Soup with Ricotta Dumplings

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Total Time: 30 minutes
Servings: 4


  • 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
  • cups  vegetable broth
  • 1½  teaspoons  kosher salt, divided
  • ¾ teaspoon  fresh ground black pepper, divided

For the dumplings:

  • cup  ricotta cheese
  • cup  Parmesan cheese, plus additional for serving
  • eggs
  • 1 ⅓ cup  all purpose flour


  • 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.
  • 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.
  • Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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