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Nutritional Info
  • 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

View full nutritional breakdown of Tomato-Basil Soup W/ Ricotta Dumplings calories by ingredient
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Tomato-Basil Soup W/ Ricotta Dumplings

Submitted by: STEPH*LOUISE

Introduction

From Recipe Zar minus the olive oil because I use cooking spray and a touch less flour... I usually add more water too depending on how hungry I am. From Recipe Zar minus the olive oil because I use cooking spray and a touch less flour... I usually add more water too depending on how hungry I am.
Number of Servings: 2

Ingredients



    * 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

Directions

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: 2

Recipe submitted by SparkPeople user STEPH*LOUISE.






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