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Lunch recipe · from the recipe book

Mushroom Tomato Broth with Ricotta Dumplings

A bright, garlicky tomato broth full of meaty mushrooms and kale, crowned with soft, tender ricotta-Parmesan dumplings.

Mushroom Tomato Broth with Ricotta Dumplings

Ingredients

  • 1 cup250 gPart-skim ricotta
  • ⅓ cup grated40 gGrated Parmesan
  • 1 large50 gEggsbeaten
  • ½ cup60 gAll-purpose flour
  • ¼ tsp0.5 gGround nutmeg
  • 1½ tbsp20 gOlive oil
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 medium110 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 14½ oz411 gDiced tomatoes, canned
  • 3¼ cups700 gVegetable broth
  • 1 cup240 gWater
  • 1 tsp1 gDried thyme
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 cup179 gWhite beans, canned, drained and rinsed
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Make the dumpling dough first: in a bowl, stir together the ricotta, the parmesan, the egg, the flour, the nutmeg and half the black pepper until a soft dough forms. Chill it while you build the soup.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more.
  3. Add the onion and celery and cook until soft, about 5 minutes. Stir in the garlic and the tomato paste and cook 1 minute until the paste darkens.
  4. Pour in the tomatoes-canned, vegetable broth and water. Add the thyme, the salt and the remaining half of the black pepper. Bring to a boil, then simmer 15 minutes.
  5. Stir in the kale and the white beans and simmer 5 minutes until the kale is tender.
  6. With two wet spoons, drop the dumpling dough into the gently simmering broth in about 16 small rounds. Cover and simmer 8 to 10 minutes, until the dumplings are puffed, firm and reach 160°F (71°C) in the center.
  7. Ladle the broth, vegetables and dumplings into bowls and scatter the parsley on top.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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