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Cheese Dumpling Tomato Soup

A warm, comforting tomato soup studded with soft, cheesy dumplings that melt in your mouth—perfect for cozy autumn evenings and easy to make in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil for sautéing onions and garlic
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/4 tsp red pepper flakes optional
  • 28 oz crushed tomatoes
  • 4 cups chicken or vegetable broth vegetable broth for vegetarian option
  • 1 tsp granulated sugar
  • 1 tbsp dried basil or Italian seasoning
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Dumplings
  • 1 cup whole-milk ricotta soft and creamy
  • 1 cup low-moisture mozzarella shredded
  • 1/2 cup Parmesan cheese grated
  • 1 large egg binds the dumplings
  • 1 cup all-purpose flour for structure
  • 1 tbsp baking powder helps dumplings puff up
  • 1 tsp garlic powder enhances savory flavor
  • 2 tbsp fresh parsley chopped
  • salt to taste
For Garnish (Optional)
  • extra grated Parmesan for sprinkling on top
  • olive oil or melted butter for drizzling

Equipment

  • Large Pot
  • Immersion Blender
  • Medium bowl
  • Spoon

Method
 

  1. Step 1: Heat olive oil over medium heat in a large pot. Add chopped onion and cook for 5-7 minutes until soft and translucent.
  2. Step 2: Stir in minced garlic, tomato paste, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
  3. Step 3: Pour in crushed tomatoes and broth. Add sugar and dried basil or Italian seasoning. Bring to a gentle boil, then reduce to a simmer and cook uncovered for 10-15 minutes.
  4. Step 4: Use an immersion blender to blend the soup until smooth. Alternatively, carefully blend in batches in a regular blender. Stir in heavy cream, salt, and black pepper to taste.
  5. Step 5: In a medium bowl, mix ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, parsley, and a pinch of salt until a thick, spoonable batter forms.
  6. Step 6: Drop spoonfuls of dumpling batter into the simmering soup. Cover and cook gently for 6-8 minutes until dumplings puff up and set.
  7. Step 7: Taste soup and adjust seasoning if needed. Ladle into bowls and garnish with extra Parmesan and a drizzle of olive oil or melted butter if desired. Serve warm.

Notes

Make this soup vegetarian by using vegetable broth. For a vegan version, substitute cheeses with plant-based alternatives and heavy cream with coconut or cashew cream. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze soup base separately for up to 2 months. Reheat gently and add broth or cream if soup thickens.