Go Back

Cheese Dumpling Tomato Soup

A comforting and nostalgic tomato soup elevated with pillowy, cheesy dumplings nestled in a creamy, rich tomato base—perfect for cozy evenings or impressing guests with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Soup
Cuisine: American, Italian-Inspired
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil for sautéing onions and garlic
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 tsp granulated sugar
  • 1 tsp dried basil or Italian seasoning
  • 1/2 tsp red pepper flakes optional
  • 1 cup heavy cream
  • to taste kosher salt
  • to taste black pepper
For the Cheese Dumplings
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup Parmesan cheese grated
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp garlic powder
  • 2 tbsp fresh parsley chopped
  • pinch salt
For Garnish
  • 1/4 cup Parmesan cheese extra, for garnish
  • 1 tbsp olive oil or melted butter for drizzling

Equipment

  • Large Pot
  • Immersion Blender or Regular Blender
  • Mixing Bowl
  • Measuring Spoons
  • Spoon or Scoop for Dumplings

Method
 

  1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  2. Step 2: Stir in minced garlic, tomato paste, and optional red pepper flakes. Cook for 1 to 2 minutes until fragrant.
  3. Step 3: Add crushed tomatoes, broth, sugar, and dried basil or Italian seasoning. Bring to a gentle boil, then reduce heat and simmer for 10 to 15 minutes.
  4. Step 4: Puree the soup using an immersion blender until smooth. Alternatively, blend in batches in a regular blender, then return to pot.
  5. Step 5: Stir in heavy cream and season with kosher salt and black pepper to taste. Warm through on low heat.
  6. Step 6: In a bowl, combine ricotta, shredded mozzarella, Parmesan, egg, flour, baking powder, garlic powder, chopped parsley, and a pinch of salt. Mix to form a thick, sticky batter.
  7. Step 7: Drop spoonfuls of dumpling batter gently into simmering soup. Cover and cook for 6 to 8 minutes until dumplings are puffed and set.
  8. Step 8: Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and a drizzle of olive oil or melted butter.

Notes

Make the soup vegetarian by using vegetable broth. For a vegan version, substitute heavy cream with coconut or cashew cream and use vegan cheese alternatives. Dumplings can be made gluten-free by using a gluten-free flour blend. Leftovers keep well refrigerated for up to 3 days. Reheat gently and add broth or water if soup thickens. Freeze soup and dumplings separately for best texture.