Tomato Basil Soup with Ricotta Dumplings

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course All Recipes, Appetizers, Lunch, Sides, Soup/Stew/Chili
Cuisine All, Italian, Sandi's Favorites, Vegetarian
Servings 4
Calories 168 kcal



  • 4 cloves garlic
  • 1/2 cup fresh basil leaves
  • 2 tsp olive oil
  • 1 pinch red pepper flakes
  • 28 ounces crushed tomatoes
  • 3 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper

Ricotta Dumplings

  • 1/2 cup part skim ricotta cheese
  • 1/4 cup fresh grated parmesan cheese
  • 2 egg whites
  • 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Mince 4 cloves garlic. Chop ½ cup basil leaves.
  • 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.
  • 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.
  • Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.



Calories: 168kcalCarbohydrates: 23gProtein: 9gFat: 5gSodium: 1085mgFiber: 5gSugar: 7g
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