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Cheese Dumpling Tomato Soup

A warm, nostalgic tomato soup topped with soft, cheesy dumplings that bring comfort and delight in every spoonful—perfect for cozy evenings and quick homemade meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, 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 concentrated tomato flavor
  • 1/4 tsp red pepper flakes optional
  • 28 oz crushed tomatoes
  • 4 cups chicken or vegetable broth vegetarian broth works too
  • 1 tsp granulated sugar balances acidity
  • 1 tbsp dried basil or Italian seasoning herbal notes
  • 1 cup heavy cream makes soup creamy
  • 1 tsp kosher salt to taste
  • 1/2 tsp black pepper to taste
For the Dumplings
  • 1 cup whole-milk ricotta soft and creamy base
  • 1 cup low-moisture mozzarella shredded
  • 1/2 cup Parmesan cheese grated
  • 1 large egg binds dumpling batter
  • 1 cup all-purpose flour structure for dumplings
  • 1 tbsp baking powder helps dumplings puff up
  • 1 tsp garlic powder subtle garlic flavor
  • 2 tbsp fresh parsley chopped
  • salt to taste in dumplings
For Garnish (Optional)
  • extra grated Parmesan cheese for topping the soup
  • olive oil or melted butter for drizzling

Equipment

  • Large Pot
  • Immersion Blender (optional)
  • Mixing Bowl
  • Spoon

Method
 

  1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onions and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
  2. Step 2: Add 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 heat and simmer for 10-15 minutes.
  4. Step 4: Blend soup with an immersion blender until smooth and creamy. Stir in heavy cream, then season with kosher salt and black pepper to taste.
  5. Step 5: In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, egg, flour, baking powder, garlic powder, parsley, and a pinch of salt. Mix into a thick, sticky batter.
  6. Step 6: Drop spoonfuls of dumpling batter into the simmering soup. Cover and cook for 6-8 minutes until dumplings puff up and are set.
  7. Step 7: Taste and adjust seasoning if needed. Serve hot, topped with extra Parmesan cheese and a drizzle of olive oil or melted butter if desired.

Notes

Make the soup lighter by reducing heavy cream or swapping with half-and-half or milk. Substitute all-purpose flour with gluten-free blend for gluten-free dumplings. Use vegetable broth for vegetarian or vegan versions and substitute dairy with plant-based alternatives. Store leftovers in airtight container in the fridge for 3-4 days. Reheat gently and add broth or cream if needed.