Creamy Dumpling Soup
This is not your typical dumpling soup. It’s rich, creamy, silky, and everything I consider true comfort food. Save this for a cold night, you’re going to want it again and again 🥟✨
This is not your typical dumpling soup. It’s rich, creamy, silky, and everything I consider true comfort food. Save this for a cold night, you’re going to want it again and again 🥟✨
Ingredients
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add mirepoix or onion, carrots, and celery. Sauté for 3–5 minutes, until vegetables begin to soften.
- 3
Add black pepper, Italian seasoning, fennel seeds, and salt. Stir to coat the vegetables.
- 4
Stir in the tomato paste and cook for 5 minutes, stirring frequently, until deepened in color and fragrant.
- 5
Sprinkle in the flour and stir continuously for 1 minute. The mixture will look dry, this is normal.
- 6
Gradually pour in the chicken broth while stirring to prevent lumps.
- 7
Bring to a light boil, then reduce heat and simmer for 10 minutes to thicken slightly.
- 8
Stir in the dumplings and cook for 5 minutes.
- 9
Add spinach and heavy cream (or milk or coconut milk). Stir and cook for 2–3 minutes, until dumplings are tender and spinach is wilted.
- 10
Stir in Parmesan cheese until melted and fully incorporated.
Notes & Tips
Don’t skip on the flour, it’s gonna thicken the soup up.
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
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