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This cozy tomato dumpling soup is filled with dumplings made of ricotta and Parmesan cheese and flavored with fresh basil. I first saw this soup recipe in How to make tomato dumpling soup. What's not to love about dumplings?
Tomato Basil Soup with Ricotta Dumplings cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Tomato Basil Soup with Ricotta Dumplings dishes that you simply make.
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Ingredients - Tomato Basil Soup with Ricotta Dumplings:
- Make ready 2 tsp of olive oil
- You need 2 cloves for garlic
- Give 28 oz for can crushed tomato
- Require 12-15 oz for can tomato sauce
- Get leaves - Fresh basil
- Get 1 1/2 cups chicken broth
- Require 1/3 cup - flour
- Give 1/2 cup for ricotta
- You need 1/4 cup of grated parmesan cheese
- Take 1/2 tsp for salt
- Provide 1/4 tsp pepper
- Prepare 1 for egg white lightly beaten
The frozen cubes of chopped basil work nicely in this dish. This recipe is slightly modified from the original to increase the soup to dumpling ratio. Roasted organic tomatoes with garlic and fresh basil pureed into a delicious soup, served with a parmigiano crusted ricotta grilled cheese. How to make Roasted Tomato Basil Soup.
Tomato Basil Soup with Ricotta Dumplings how to cook:
- Pour olive oil into 3 quart sauce pan, press garlic into oil, cook over medium heat untill garlic is golden brown
- Add tomatoes, tomato sauce, basil, and chicken broth.
- As that comes to a boil, in a bowl add ricotta, parmesan, egg white, flour, salt, and pepper. Mix untill just combined.
- Drop small scoops of ricotta mixture into simmering soup, cook for 3-5 min and serve.
Add tomatoes, chicken broth, and basil. Scoop dumpling mixture directly into simmering soup. For the dumplings: rinse herbs, shake dry, pluck off leaves and chop finely. Combine with ricotta, lemon zest, Parmesan, egg and flour, mix to a Pour soup into bowls. Remove dumplings with a slotted spoon and drain, place on top of soup.
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