Appetizers / Soups / Salads

Tomato-Basil Soup W/ Ricotta Dumplings takes 10 minutes to prepare.

Tomato-Basil Soup W/ Ricotta Dumplings takes 20 minutes to cook.

Tomato-Basil Soup W/ Ricotta Dumplings makes 2 servings.

The ingredients for Tomato-Basil Soup W/ Ricotta Dumplings are:

* Garlic, 1 clove (remove)
* *Tomatos-canned, crushed WITH juice, 15 oz (remove)
* *Organic Chicken Broth, 1.5 cup (remove)
* Basil, 2 tbsp (remove)
* Ricotta Cheese, part skim milk, .25 cup (remove)
* Parmesan Cheese, grated, 2 tbsp (remove)
* Egg white, 1 serving (remove)
* Salt, .5 tsp (remove)
* Pepper, black, .25 tsp (remove)
* *Flour, white, 0.25 cup (remove)
Cooking spray

Here is how you make Tomato-Basil Soup W/ Ricotta Dumplings:

1. FOR SOUP: Combine cooking spray and garlic in medium saucepan. Cook over medium heat until garlic begins to turn golden. 2. Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes. 3. FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined. 4.Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat. 5. Be careful not to boil the soup, or the dumplings will break apart.Makes 2 servings.Number of Servings: 2Recipe submitted by SparkPeople user STEPH*LOUISE.

The nutritional information for Tomato-Basil Soup W/ Ricotta Dumplings is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 216.8

• Total Fat: 4.2 g
• Cholesterol: 13.5 mg
• Sodium: 1,525.4 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 4.4 g
• Protein: 14.4 g