Tomato Basil Soup with Ricotta Dumplings

Print Recipe
Tomato Basil Soup with Ricotta Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Prep Time 10
Cook Time 10
Servings
Ingredients
Soup
Prep Time 10
Cook Time 10
Servings
Ingredients
Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Mince 4 cloves garlic. Chop ½ cup basil leaves.
  2. In a large pot, add 2 teaspoons 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, 1 teaspoon kosher salt and 1/2 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 1/2 cup ricotta cheese, 1/4 cup Parmesan cheese, 2 eggs whites, 2/3 cup flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper. Stir until a dough forms. Roll the dumplings into small balls (about 24). After the soup has simmered, place the dumplings in the soup and cook about 2 minutes until cooked through.
  4. Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.
Recipe Notes
Nutrition Facts
Tomato Basil Soup with Ricotta Dumplings
Amount Per Serving
Calories 168 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 1085mg 45%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 7g
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

Write a comment