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Tomato Basil Soup with Ricotta Dumplings

The tender and delicate dumplings stand out in this simple, yet delicious soup.

Ingredients

    • Soup
    • 1 tsp (5 mL) olive oil
    • 1 garlic clove, pressed
    • 1 can (15 oz./425 g) crushed tomatoes, undrained
    • 1 ½ cups (375 mL) chicken broth
    • 1 tbsp (15 mL) Basil Pesto Seasoning Mix
    • ¼ cup (60 mL) heavy cream
    • Dumplings
    • ¼ cup (60 mL) ricotta cheese
    • ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
    • 1 egg white, lightly beaten
    • ½ tsp (2 mL) salt
    • ¼ tsp (1 mL) coarsely ground black pepper
    • �� cup (75 mL) flour
    • Optional: Thinly sliced fresh basil

Directions

  1. Add the oil and garlic into a 3 qt. Stainless Nonstick Saucepan. Cook and stir over medium heat for 1-2 minutes or just until garlic begins to turn light golden brown. Add the tomatoes, chicken broth, Basil Pesto Seasoning Mix, and cream. Bring the soup to a boil. Reduce the heat and simmer 5-7 minutes, stirring occasionally.
  2. Combine the ricotta cheese, Parmesan cheese, egg white, salt and black pepper in a large bowl. Add the flour and stir just until combined.
  3. Using a Small Scoop, scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface, about 2-3 minutes. Remove from the heat. Ladle the soup into bowls and sprinkle with thinly sliced fresh basil, if you’d like.