Tomato Basil Soup with Ricotta Dumplings

Makes: 4
What You Need
4 garlic cloves
Pinch red pepper flakes
1 tablespoon olive oil
28 ounces crushed tomatoes
3 cups veggie broth
½ cup basil leaves, chopped (plus more for a garnish)
½ teaspoon kosher salt
1 cup ricotta cheese
1 cup Parmesan cheese
2 eggs
1 ⅓ cup flour (white flour, a split of white and wheat — or you could try gluten-free flour, though we haven’t tested this)
1 teaspoon kosher salt
½ teaspoon fresh ground pepper

What To Do
Finely dice the garlic. Chop the basil (enough for ½ cup). In a large pot, add 1 tablespoon olive oil and heat over medium heat. Add garlic and one pinch red pepper flakes; saute about 1 minute, until just starting to brown. Add tomatoes (undrained), 3 cups broth, chopped basil, ½ teaspoon kosher salt and fresh ground pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.
Meanwhile, in a medium bowl, combine 1 cup ricotta, 1 cup Parmesan, 2 eggs, 1 ⅓ cup 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 about 2 minutes until cooked through.
Chiffonade a few extra basil leaves, and grate some Parmesan. Serve the soup warm garnished with basil and Parmesan.