Description
A rich and velvety tomato soup featuring light, fluffy ricotta and mozzarella dumplings poached directly in the broth.
Ingredients
2 tablespoons Olive Oil
1 medium Yellow Onion, chopped
2 cloves Garlic, minced
2 tablespoons Tomato Paste
1/4 teaspoon Red Pepper Flakes
28 ounces Crushed Tomatoes
4 cups Chicken or Vegetable Broth
1 teaspoon Granulated Sugar
1 tablespoon Dried Basil or Italian Seasoning
1 cup Heavy Cream
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 cup Whole-Milk Ricotta
1 cup Low-Moisture Mozzarella, shredded
1/2 cup Parmesan Cheese, grated
1 large Egg
1 cup All-Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Garlic Powder
2 tablespoons Fresh Parsley, chopped
Instructions
Step 1: Sauté the chopped yellow onion in olive oil over medium heat in a large pot until soft and translucent.
Step 2: Stir in the minced garlic, tomato paste, and red pepper flakes, cooking for 2 minutes to wake up the spices.
Step 3: Add the crushed tomatoes, broth, sugar, and dried herbs. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 4: Prepare the dumplings by mixing ricotta, mozzarella, parmesan, and the egg in a bowl.
Step 5: Gently stir in the flour, baking powder, garlic powder, and fresh parsley until a soft dough forms.
Step 6: Stir the heavy cream into the soup and season with salt and pepper.
Step 7: Drop rounded tablespoons of dumpling dough into the simmering soup. Cover and cook for 5-8 minutes until the dumplings are firm and puffed.
Notes
To ensure the dumplings stay light, do not overwork the dough. A gentle simmer is crucial so they don't break apart.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
