Tomato Basil Soup with Ricotta-Parmesan Dumplings

Here in the Pacific Northwest, we've had an amazing summer! But I'm a true Washingtonian native in that I'm eagerly awaiting cooler weather and yes, rain. It helps that the nights are cooling down so we get some relief from the unfamiliar heat. I'm planning on making soup at least once a week from now until spring. Soup is the ultimate comfort food and it can so easily be doubled or tripled if you're feeding a crowd. I made this tomato soup last year and it made enough to feed nine people and there were still leftovers. And listen, unless you have a bumper crop of tomatoes from your garden or if someone gives you a bunch of them, it's perfectly acceptable to use canned tomatoes to make soup or pasta sauces. 

Soup:

• 2 (28 oz) cans, crushed tomatoes
• 6 cups stock, vegetable is preferred
• 4 cloves garlic, minced
• pinch of red pepper flakes (adds flavor but not heat)
• some olive oil
• juice from 1/2 fresh lemon
• 1/4 cup fresh basil, minced or 2 TBSPS dried basil

Dumplings:

• 1 cup ricotta
• 1 cup parmesan
• 1 1/3 cups flour
• 2 eggs
• salt & pepper to taste
• 1/4 cup basil, minced

In a large stockpot, heat a couple splashes of olive oil over medium & add the minced garlic & chili pepper flakes along with a pinch of salt.  Cook for a few minutes & don't allow the garlic to brown.  Add the canned tomatoes, juice & all and the stock.  Allow soup to simmer over medium-low heat; don't let it come to a boil.  We'll come back to taste & season in a few minutes.  While it's simmering, make the dumplings.

In a large mixing bowl, combine the ricotta, Parmesan, eggs, flour, at least 1/2 tsp of salt & a few grinds of black pepper & minced basil.  Stir to combine.  The dough will be both stiff & sticky; don't be afraid to use your hands to finish kneading it.  Divide into 4 equal pieces & roll into "snakes", then slice into equal pieces.  Set aside for a few minutes while you taste the soup.

Taste & adjust the seasonings to the soup as needed.  I added more salt to mine as well as some fresh squeezed lemon juice which added the brightness that was lacking.  If you prefer a spicier soup, add more red pepper flakes.With the soup still at a simmer, carefully add the dumplings & the minced basil.  The dumplings will cook quickly--2 to 5 minutes depending on what size you made them.  Serve with more basil & parm for topping & a good bread to soak up the broth.


Not the best lighting, but that's one delicious ricotta-parm dumpling right there!