Description
A robust, vegetarian soup featuring pillowy ricotta-filled dumplings simmered in a vibrant tomato broth. Ready in 30 minutes, this comforting dish balances tangy tomatoes with creamy cheese for a satisfying meal.
Ingredients
28 oz crushed tomatoes
8 oz ricotta cheese
1 cup all-purpose flour
1/2 cup freshly grated parmesan cheese
2 cups vegetable broth
3 cloves garlic, minced
1/4 cup fresh basil, hand-torn
Instructions
Heat olive oil in a large pot over medium heat until shimmering
Sauté minced garlic for 1 minute until fragrant
Add crushed tomatoes and vegetable broth, stirring to combine
Bring to a gentle boil, then reduce heat and simmer for 10 minutes
Combine ricotta, parmesan, and flour in a bowl until a soft dough forms
Roll dough into small bite-sized balls
Add dough to the simmering broth and cook for 10 minutes until dumplings float
Season with salt and pepper; garnish with fresh basil
Notes
Use San Marzano tomatoes for a sweeter base
Low sodium vegetable broth is recommended
Dumpling dough can be prepared ahead of time
Add nutritional yeast as a vegan parmesan substitute if needed
- Prep Time: 10
- Cook Time: 20
- Category: Healthy Lunch Ideas for Work & School
- Method: Stovetop Cooking
- Cuisine: Fusion Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 0.8g
- Protein: 18g
- Cholesterol: 20mg