Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) San Marzano tomatoes
- 2-3 cups vegetable or chicken broth
- ½ teaspoon sugar
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons ricotta cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until soft. Add minced garlic and optional red pepper flakes; cook for another minute until fragrant.
- Pour in the San Marzano tomatoes, crush them gently, and add broth, sugar, thyme, basil, salt, and pepper. Stir and bring to a simmer.
- In a bowl, whisk together flour, baking powder, and salt. Stir in cheddar and ricotta. In another bowl, mix egg and milk, then combine both mixtures gently.
- Form dumpling mixture into balls and drop into the simmering soup. Cover and steam dumplings for 12-15 minutes until fluffy.
- Blend the soup for a creamy texture if desired. Serve hot, topped with chopped chives or parsley.
Notes
Allow the soup to simmer longer for deeper flavor. Make a day ahead for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- 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