Featured image of post Tomato Soup with Ricotta Dumplings

Tomato Soup with Ricotta Dumplings

The perfect soup for autumn, or really anytime!

With autumn just around the corner and hopefully cooler days to come, this soup is definitely a go to for us.



  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 1 medium onion
  • 1/2 cup basil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 28 ounce can crushed tomatoes
  • 15 ounce can diced tomatoes
  • 4 cups chicken broth


  • 1 cup ricotta cheese
  • 1 cup Parmesan cheese
  • 1 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs



  1. Heat 1 tablespoon of olive oil in a large pot on medium heat.
  2. Chop garlic and onion and add to the pot.
  3. Sauté for 4 minutes or until the onions are translucent.
  4. Add the crushed tomatoes, diced tomatoes, broth, basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  5. Bring to a boil then reduce to a simmer until the dumplings have been prepared.


  1. Combine Parmesan, ricotta, flour, eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir mixture until combined.
  2. Roll into 1 to 1 1/2-inch diameter balls and drop into the soup as it simmers. The dumplings will float to the top when they are cooked.
  3. Remove from heat and serve. Top with cheese as desired.

Note: sometimes I like to add a tiny bit of sugar to help reduce the acidity.

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