This hearty Italian Vegetable Soup with Dumplings is an easy recipe and a delicious way to eat more vegetables. It’s a meal that comes together in under an hour.
Have I mentioned how much Charles loves soup? Usually, when I ask him what I should make for dinner his response is soup. Recently he was very specific and requested a vegetable soup with zucchini. Even though Charles loves soup, I was worried that a simple vegetable soup wouldn’t be filling enough for him, so I added some parmesan dumplings on top.
I love soup because you can add your favorite vegetables. I added the classic carrots, onions, and celery, plus some cannellini beans, zucchini, red bell pepper, fire roasted tomatoes, and swiss chard. I look at making soup as an opportunity to empty my fridge and pantry.
To thicken the soup a bit I pureed half of the cannellini beans before stirring them into the soup. This is my favorite little hack for making a soup even heartier.
I realize that swiss card isn’t the trendiest vegetable on the block, but I think it is great in soups. It isn’t as tough as kale or as delicate as spinach. It holds up well and doesn’t have a strong taste. Adding a few handfuls of chopped swiss card is a simple way to increase the amount of vegetables in a soup.
Like any soup, this recipe involves a bunch of chopping. You might be able to buy a mix of chopped onions, carrots, and celery at the grocery store if you want to save a little time. The soup comes together easily, you saute the veggies, add broth, simmer, and add the dumplings. It’s foolproof, and you can make the recipe your own by adding your favorite vegetables.
The parmesan dumplings are so easy to make, and you might have all the ingredients already. I just mixed up flour, baking powder, water, olive oil, salt, and some finely grated Parmesan to make a dough. I used a mini ice cream scoop to create dumplings that were just the right size and to drop them into the bubbling soup. The dumplings cook in 15-20 minutes.
If you want to try some more soup recipes, here are a few of my favorites:
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How to make Italian Vegetable Soup with Dumplings:
For the Soup
- 2 tablespoons Olive Oil
- 2/3 cup chopped White Onion
- Salt and Pepper
- 2 cloves of minced Garlic
- 2/3 cup chopped Carrot
- 2/3 cup chopped Celery
- 2 Zucchini, diced
- 1 (15 ounce) can of Cannellini Beans
- 2/3 cup Chopped Red Bell Pepper
- 1 (15 ounce) can of Fire Roasted Diced Tomatoes
- 1/2 teaspoon dried Oregano
- 6 cups of Vegetable or Chicken Broth
- about 2-3 cups of chopped Swiss Chard
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 4 tablespoons Olive Oil
- 1/2 cup Warm Water
- 1/3 cup finely grated Parmesan
- 1 teaspoon Dried Basil
Heat the olive oil in a large pot over medium heat. Add the onions and season with salt and pepper. Let simmer for 3 minutes, then add the garlic, carrot, celery, and zucchini. Season with some more salt and pepper and let simmer for 6 minutes, stirring frequently. You want the vegetables to pick up just a little color.
If you want a thicker soup, drain and rinse the cannellini beans and then either puree or mash half of them.
Add the cannellini beans, bell pepper, tomatoes, and oregano to the pot and let simmer for 3-4 minutes.
Pour the broth into the pot and bring to a slow boil.
While you are waiting for the broth to come to a boil, mix up the dough for your dumplings. In a medium bowl, mix the flour, baking powder, and salt together. Pour the olive oil and warm water into the bowl and mix with a fork. Then add the Parmesan and dried basil and mix until evenly incorporated in the dough.
Once the broth is slowly bubbling, add the swiss chard.
Next use a spoon or a small ice cream scoop to make the dumplings and add them to the soup. You want to use about 2 tablespoons of dough to make each dumpling. Once you have added all the dumplings to the soup, cover the pot and let the dumplings cook for 15-20 minutes, until they are bread-like and fully cooked.
Serve the soup right away. If the dumplings sit in the soup too long they may break apart.