Tomato Basil Soup with Ricotta Dumplings

Transform your classic comfort food with this elegant Tomato Basil Soup with Ricotta Dumplings. This recipe combines the creamy tanginess of a rich tomato basil soup with the delicate, pillowy texture of homemade ricotta dumplings. Made with pantry staples like canned crushed tomatoes, fresh basil, and Parmesan, the soup is gently simmered and pureed into a velvety base. The ricotta dumplings, infused with a hint of nutmeg and parsley, are quick to prepare and cook to perfection as they float gently in a simmering pot. Balanced with a touch of heavy cream and topped with a sprinkle of Parmesan, this soup is both hearty and refined, making it the ultimate cozy meal for lunch or dinner. Serve with crusty bread for dipping and watch it become a family favorite. Perfect for chilly evenings, this recipe is a must-try for fans of elevated comfort food!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 3 cups vegetable broth
• 0.5 cups heavy cream
• 0.5 cups fresh basil leaves, chopped
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 cup ricotta cheese
• 0.25 cups Parmesan cheese, grated
• 0.5 cups all-purpose flour
• 1 large egg
• 0.125 teaspoons nutmeg
• 1 tablespoon fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.

Step 2

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 3

Add the canned crushed tomatoes and vegetable broth to the pot. Stir well and bring to a simmer.

Step 4

Lower the heat and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 5

Meanwhile, make the ricotta dumplings: In a mixing bowl, combine ricotta cheese, grated Parmesan, all-purpose flour, egg, nutmeg, fresh parsley, and a pinch of salt. Mix until a soft dough forms.

Step 6

Scoop small portions of the dumpling mixture (about 1 teaspoon per dumpling) and roll into small balls. Set aside on a plate.

Step 7

Once the soup has simmered, use an immersion blender or regular blender to puree the soup until smooth. Be cautious with the heat if using a regular blender.

Step 8

Return the soup to the pot and stir in the heavy cream, chopped basil, salt, and black pepper. Keep warm over low heat.

Step 9

Bring a separate pot of salted water to a gentle boil. Carefully add the ricotta dumplings in batches. Cook each batch for 3-4 minutes, or until the dumplings rise to the surface.

Step 10

Using a slotted spoon, transfer the cooked dumplings to the pot of tomato basil soup.

Step 11

Gently stir the soup to coat the dumplings and warm them through. Adjust seasoning as needed with additional salt or pepper.

Step 12

Ladle the soup into bowls, ensuring each portion gets dumplings. Garnish with extra Parmesan cheese and basil leaves if desired. Serve warm.

Nutrition Facts

Serving size	(2274.5g)

Amount per serving	% Daily Value*
Calories	1958.2

Total Fat 116.2g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 6.8g
Cholesterol 510.3mg	0%
Sodium 5781.7mg	0%
Total Carbohydrate 167.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 49.1g
Protein 75.4g	0%

Vitamin D 53.8IU	0%
Calcium 1733.8mg	0%
Iron 20.1mg	0%
Potassium 4776.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 14.9%

Carbs: 33.2%