Tomato-Basil Soup with Ricotta Dumplings

Name: Tomato-Basil Soup with Ricotta Dumplings
Yield: 3 cups (725 mL) 2 servings of 1 ½ (375 mL) cups
Ingredients: 1 tsp (5 mL) olive oil; 1 garlic clove, pressed; 1 can (15 oz./425 g) crushed tomatoes, undrained; 1 ½ cups (375 mL) chicken broth; 1 tbsp (15 mL) Basil Pesto Seasoning Mix; ¼ cup (60 mL) heavy cream; ¼ cup (60 mL) ricotta cheese; ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL); 1 egg white, lightly beaten; ½ tsp (2 mL) salt; ¼ tsp (1 mL) coarsely ground black pepper; ⅓ cup (75 mL) flour; Optional: Thinly sliced fresh basil

Prep 10 min

Cook 10 min

Ready in 20 min

The tender and delicate dumplings stand out in this simple, yet delicious soup.

Ingredients

1 tsp (5 mL) olive oil
1 garlic clove, pressed
1 can (15 oz./425 g) crushed tomatoes, undrained
1 ½ cups (375 mL) chicken broth
1 tbsp (15 mL) Basil Pesto Seasoning Mix
¼ cup (60 mL) heavy cream

¼ cup (60 mL) ricotta cheese
½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
1 egg white, lightly beaten
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
⅓ cup (75 mL) flour
Optional: Thinly sliced fresh basil

Directions

Add the oil and garlic into the 3-qt. (2.8-L) Stainless Steel Sauce Pan. Cook and stir over medium heat for 1-2 minutes or just until garlic begins to turn light golden brown. Add the tomatoes, chicken broth, Basil Pesto Seasoning Mix, and cream. Bring the soup to a boil. Reduce the heat and simmer 5-7 minutes, stirring occasionally.
Combine the ricotta cheese, Parmesan cheese, egg white, salt and black pepper in a large bowl. Add the flour and stir just until combined.
Scoop about 1 tbsp (15 mL) dumpling mixture directly into simmering soup. Repeat with the remaining dumpling mixture. Cook until the dumplings float to the surface, about 2-3 minutes. Remove from the heat. Ladle the soup into bowls and sprinkle with thinly sliced fresh basil, if you’d like.

Yield:

3 cups (725 mL)
2 servings of 1 ½ (375 mL) cups

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 760 mg, Carbohydrate 21 g, Fiber 3 g, Sugars 6 g (includes 0 g added sugar), Protein 8 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.