Ingredients
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- 1 tablespoon Olive oil
- 1 Yellow onion, chopped
- 3 cloves Garlic, minced
- 1 can (28 oz) Whole San Marzano tomatoes
- 2-3 cups Vegetable or chicken broth
- 1/2 teaspoon Sugar
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Dried basil
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Sharp cheddar cheese, shredded
- 2 tablespoons Ricotta cheese
- 1 Egg
- 1/3 cup Whole milk
- Chopped chives or parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until soft and translucent, about 8-10 minutes. Add minced garlic and red pepper flakes, cooking for an additional minute.
- Add the can of whole San Marzano tomatoes and crush them. Mix in the broth, sugar, thyme, basil, salt, and pepper, then bring to a gentle simmer.
- In a separate bowl, whisk together flour, baking powder, and salt. Stir in cheddar cheese and ricotta. In another bowl, whisk egg and milk together, then combine with dry ingredients.
- Spoon dumpling mixture into the soup, forming ping-pong size balls. Cover and steam for 12-15 minutes.
- Blend the soup for a velvety texture or leave it chunky, based on preference.
Notes
Store leftovers separately for best texture. This recipe can be customized with dietary swaps for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg