Creamy Tomato Basil Soup with Ricotta–Parmesan Dumplings

🎉 Introduction

🧰 Equipment Needed

• Large heavy pot or Dutch oven
• Ladle
• Immersion blender – Or blend carefully in batches using a stand blender
• Mixing bowl
• Measuring cups and spoons
• Small cookie scoop – Two spoons also work for dropping dumplings
• Chef’s knife
• Cutting board

🛒 Ingredients

For the Tomato Soup

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 small Carrot, diced
• 1 rib Celery rib, diced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Tomato paste
• 28 ounces Crushed tomatoes
• 3 cups Low-sodium vegetable broth
• 1 leaf Bay leaf
• 1 teaspoon Dried oregano
• 1 teaspoon Granulated sugar
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1/2 cup Fresh basil, chopped
• 1/2 cup Heavy cream or whole milk

For the Cheese Dumplings

• 1 cup Whole-milk ricotta
• 1/2 cup Grated Parmesan cheese
• 1 large Large egg
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 tablespoons Fresh parsley, finely chopped
• 1 teaspoon Lemon zest, finely grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper

Finishing & Garnish

• 1 tablespoon Extra-virgin olive oil
• 2 tablespoons Fresh basil, cut into ribbons
• 1/4 teaspoon Red pepper flakes
• 2 tablespoons Grated Parmesan, for serving
• 4 slices Crusty bread slices

👩‍🍳 Directions

Step 1: Build the Tomato Base

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring, until softened and translucent, 5–6 minutes.
2. Stir in garlic and tomato paste; cook until fragrant and slightly darkened, about 1 minute.
3. Add crushed tomatoes, vegetable broth, bay leaf, oregano, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes.

Step 2: Blend and Enrich

1. Remove and discard the bay leaf. Using an immersion blender, purée the soup until silky smooth (or carefully blend in batches in a stand blender, then return to the pot).
2. Stir in chopped basil and the cream or milk. Keep the soup at a gentle simmer while you prepare the dumplings; taste and adjust seasoning.

Step 3: Mix the Cheese Dumplings

1. In a medium bowl, whisk ricotta, Parmesan, egg, parsley, lemon zest, salt, and pepper until smooth.
2. Sprinkle in flour and baking powder; fold just until a soft, sticky dough forms. Do not overmix. Let rest 5 minutes to hydrate.

Step 4: Poach the Dumplings

1. Return the soup to a steady simmer (not a rolling boil). Using a small cookie scoop or two spoons, drop heaping tablespoonfuls of dumpling mixture into the soup, spacing slightly.
2. Cover and gently simmer until dumplings are puffed and set in the center, 8–10 minutes. Avoid vigorous boiling to keep them tender.

Step 5: Finish and Serve

1. Stir in red pepper flakes and drizzle with extra-virgin olive oil.
2. Ladle into bowls, top with basil ribbons and extra Parmesan, and serve with warm crusty bread.

Notes

Creamy Tomato Basil Soup with Ricotta–Parmesan Dumplings

5 from 1 vote

Cozy up to a bowl of velvety tomato basil soup crowned with pillowy ricotta–Parmesan dumplings. Each spoonful blends bright tomatoes, gentle herbs, and melt-in-your-mouth bites of cheese. This comforting soup is weeknight-easy yet dinner-party worthy, made in one pot with simple pantry staples. Serve with crusty bread for a soul-warming meal everyone will crave.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the Tomato Soup

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 small Carrot, diced
• 1 rib Celery rib, diced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Tomato paste
• 28 ounces Crushed tomatoes
• 3 cups Low-sodium vegetable broth
• 1 leaf Bay leaf
• 1 teaspoon Dried oregano
• 1 teaspoon Granulated sugar
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1/2 cup Fresh basil, chopped
• 1/2 cup Heavy cream or whole milk

For the Cheese Dumplings

• 1 cup Whole-milk ricotta
• 1/2 cup Grated Parmesan cheese
• 1 large Large egg
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 tablespoons Fresh parsley, finely chopped
• 1 teaspoon Lemon zest, finely grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper

Finishing & Garnish

• 1 tablespoon Extra-virgin olive oil
• 2 tablespoons Fresh basil, cut into ribbons
• 1/4 teaspoon Red pepper flakes
• 2 tablespoons Grated Parmesan, for serving
• 4 slices Crusty bread slices

Equipment

• Large heavy pot or Dutch oven
• Ladle
• Immersion blender Or blend carefully in batches using a stand blender
• Mixing bowl
• Measuring cups and spoons
• Small cookie scoop Two spoons also work for dropping dumplings
• Chef’s knife
• Cutting board

Method

 

Step 1: Build the Tomato Base

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring, until softened and translucent, 5–6 minutes.
2. Stir in garlic and tomato paste; cook until fragrant and slightly darkened, about 1 minute.
3. Add crushed tomatoes, vegetable broth, bay leaf, oregano, sugar, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes.

Step 2: Blend and Enrich

1. Remove and discard the bay leaf. Using an immersion blender, purée the soup until silky smooth (or carefully blend in batches in a stand blender, then return to the pot).
2. Stir in chopped basil and the cream or milk. Keep the soup at a gentle simmer while you prepare the dumplings; taste and adjust seasoning.

Step 3: Mix the Cheese Dumplings

1. In a medium bowl, whisk ricotta, Parmesan, egg, parsley, lemon zest, salt, and pepper until smooth.
2. Sprinkle in flour and baking powder; fold just until a soft, sticky dough forms. Do not overmix. Let rest 5 minutes to hydrate.

Step 4: Poach the Dumplings

1. Return the soup to a steady simmer (not a rolling boil). Using a small cookie scoop or two spoons, drop heaping tablespoonfuls of dumpling mixture into the soup, spacing slightly.
2. Cover and gently simmer until dumplings are puffed and set in the center, 8–10 minutes. Avoid vigorous boiling to keep them tender.

Step 5: Finish and Serve

1. Stir in red pepper flakes and drizzle with extra-virgin olive oil.
2. Ladle into bowls, top with basil ribbons and extra Parmesan, and serve with warm crusty bread.

Notes

🍽️ Servings & Timing

Serves 4 as a hearty soup. Prep time: 20 minutes. Cook time: 30 minutes. Total: about 50 minutes.

🧊 Storage & Reheating

Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat until hot; avoid boiling so dumplings stay tender. For freezing, freeze the blended soup base up to 3 months and add fresh dumplings when reheating.

🥄 Variations

Add a handful of baby spinach during the last 2 minutes. Swap basil for thyme or oregano. Use fire-roasted crushed tomatoes for a smoky note. Stir in a splash of milk instead of cream for a lighter finish. For extra protein, add cooked white beans to the soup base.

❓ 10 FAQs

Q1: Can I use fresh tomatoes?

Yes—use about 2 pounds peeled and chopped; simmer longer to concentrate flavor.

Q2: How do I keep dumplings from falling apart?

Keep the soup at a gentle simmer, measure flour accurately, and avoid overmixing the batter.

Q3: Can I make it gluten-free?

Use a 1:1 gluten-free all-purpose flour blend in the dumplings; simmer gently and add 1 extra minute if needed.

Q4: Can I skip the cream?

Yes, the soup remains delicious without it; add a knob of butter or a splash of milk for softness if desired.

Q5: What if I don’t have an immersion blender?

Carefully blend in batches in a stand blender, venting the lid and covering with a towel to release steam safely.

Q6: Do the dumplings need resting time?

A brief 5-minute rest hydrates the flour and makes them lighter; don’t skip it.

Q7: How do I tell when dumplings are done?

They should be puffed and set; a toothpick inserted in the center comes out clean, or internal temp reaches about 165°F/74°C.

Q8: Can I prepare components ahead?

Make the soup base up to 3 days ahead; mix and cook dumplings just before serving for best texture.

Q9: What cheese substitutes work?

Cottage cheese (well-drained) can replace ricotta; Pecorino can replace Parmesan, adjusting salt to taste.

Q10: What should I serve with it?

Crusty bread, a simple green salad, or roasted vegetables pair beautifully.

🏁 Conclusion

This bowl brings bright tomato comfort and cloud-soft dumplings together—simple to make, deeply satisfying, and perfect for cozy nights. Enjoy every soothing spoonful!