Tomato Dumpling Soup

Mince the garlic . Chop the basil leaves.

In a large pot, add the olive oil and heat over medium heat. Add garlic and red pepper flakes; sauté about 1 minute, until just starting to brown. Add canned tomatoes and their liquid, vegetable broth , chopped basil, ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.

Meanwhile, in a medium bowl, combine the ricotta cheese, the Parmesan cheese, eggs, flour, 1 teaspoon kosher salt , and ½ teaspoon fresh ground pepper. Stir until a dough forms. Roll the dumplings into small balls (about 48). After the soup has simmered, place the dumplings in the soup and cook until solid, 5 to 10 minutes.

Thinly slice ( chiffonade ) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.