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Tomato-Basil Soup with Ricotta Dumplings

Tomato-Basil Soup with Ricotta Dumplings
The tender and delicate dumplings stand out in this simple soup.
1   tsp (5 mL) Basil Oil or olive oil
1   garlic clove, pressed
1   can (15 oz or 398 mL) crushed tomatoes, undrained
1 1/2   cups (375 mL) vegetable broth
1/4   cup (50 mL) snipped fresh basil leaves
1/4   cup (50 mL) part-skim ricotta cheese
2   tbsp (30 mL) grated fresh Parmesan cheese
1   egg white, lightly beaten
1/2   tsp (2 mL) salt
1/4   tsp (1 mL) coarsely ground black pepper
1/3   cup (75 mL) all-purpose flour
  1. For soup, combine oil and garlic in (3-qt./2.8-L) Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.
  2. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small Scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.

Yield: 2 servings

Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 13 g, Sodium 1400 mg, Fiber 6 g

U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 medium-fat meat (2 carb)

Cook's Tips: Soup should be gently simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain their texture.

For the most tender dumplings, carefully measure flour by lightly spooning into cup and leveling off with a knife. Do not overmix the batter once the flour has been added.