Chunky Tomato & Pepper Soup with Parmesan Dumplings

Ingredients

• For the soup:
• 1 tsbp. Olive oil
• 1 tbsp. butter
• 2 medium sweet peppers, chopped
• 1 medium onion, chopped
• 4 tbsp. tomato paste
• 1 can – 28 ounces – diced tomatoes
• 1 1/2 cups chicken broth
• 2 tsp. dried basil
• ½ tsp. dried oregano
• 2 tbsp. brown sugar
• For the dumplings:
• ½ cup ricotta cheese
• ½ cup Parmesan cheese
• 1 egg
• ½ cup plus 3 tbsp. flour (plus more for rolling the dough out)

Instructions

• In a large pan over medium high heat, add the olive oil and butter. Saute the peppers and onions for 8-10 minutes.
• Add in the tomato paste, diced tomatoes and chicken broth. Stir to combine and add in the basil, oregano and brown sugar. Bring the mixture to a boil, reduce the heat to low and let it simmer.
• While the soup is simmering, make the dumplings. In a bowl, mix together the ricotta and parmesan cheese and the egg. Whisk in the flour.
• On a flat surface covered with flour, roll out the dumpling dough until about ¼ inch thick. Cut the dumpling with a knife into ¼ inch squares.
• Turn the temperature of the soup up to medium, making sure the soup is up to a boil. Drop the dumplings in, one by one, and let them cook for 3-5 minutes, until cooked through. Serve and enjoy!