Vegetable Soup with Parmesan Dumplings

A heartwarming vegetable soup packed with the wholesome goodness of both sweet and white potatoes, zucchini, carrots, celery, garlic, onion and cannellini beans. Perfectly delicious all on its own, when you throw parmesan dumplings into the mix you create a rock star.

The dumplings start out as baby clouds, a mere teaspoonful of batter grows up and out to be 5 times bigger. Soft, fluffy and airy, they have a tiny bit of chew to them. I like to use extra black pepper to perk up their flavor.

The potatoes release all of their starchiness into the broth to make it thick and creamy. If you have fresh spinach or greens on hand you can throw a few handfuls in. And may also substitute a winter squash for the zucchini.

If you’d like to skip the dumplings, which I in no way, shape or form condone; cook up some small soup-sized macaroni on the side for serving.

One bowl of this warm and hearty goodness and all is right with the world.

There’s more than enough love to go around because this feeds a small crowd.

Don’t lift the lid while the dumplings are cooking, as tempting as it might be to sneak a peek. . .

Vegetable Soup with Parmesan Dumplings

Vegetable Soup with Parmesan Dumplings

Rating: 51

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 6 servings

Vegetable Soup with Parmesan Dumplings

A heartwarming vegetable and bean soup packed with with soft, pillowy parmesan cheese dumplings.


olive oil, for sauteing
2 yellow onions, diced
2 stalks celery, sliced into
2 large carrots, sliced into round
6 cloves garlic, minced
2 bay leaves
sea or kosher salt and fresh black pepper
1 tablespoon Italian seasoning, crushed between fingers
1/3 cup tomato paste
a couple pinches of red pepper flakes, optional
2 large sweet potatoes, cubed
2 large white potatoes, cubed
2 medium zucchini, cubed
2 cans (14 ounce) cannellini beans, rinsed and drained
1/4 cup fresh parsley, chopped
4 sprigs fresh thyme, leaves removed
6 cups vegetable or chicken broth
2 cups water
Parmesan cheese rinds, optional
1 cup flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt and fresh black pepper
1/4 cup Parmesan cheese, fresh grated
1/2 cup milk + 1 tablespoon
2 tablespoons vegetable oil


  1. In a large soup or stock pot heat enough olive oil to generously cover bottom of pan over medium-low heat; add onion, celery, carrot, garlic and bay leaves. Season well with salt and pepper. Cook until onion is soft, stirring often. Add Italian seasoning, tomato paste and red pepper flakes. Cook additional 3-4 minutes, stirring often.
  2. Add potatoes and zucchini, toss with onion mixture and cook 3-4 more minutes, stirring often. Add beans, broth, water, parsley, thyme, 1 teaspoon salt, lots of fresh cracked black pepper and parmesan rinds if you have them. Bring to a simmer, cook about 25 minutes, tasting the broth often and seasoning as needed. Remove bay leafs and parmesan rinds.
  3. In a medium bowl whisk sifted flour with baking powder, salt and a couple of cracks of black pepper. Whisk in parmesan cheese. In a separate small bowl combine milk and oil. Pour over flour mixture and stir until combined. Drop by teaspoonfuls into simmering soup. Cover and simmer 15-20 minutes.


*You can skip the dumplings and cook a half pound of small macaroni like tubettini instead. Don’t mix the macaroni into the soup or they will suck up all the broth. Instead spoon cooked macaroni into a bowl and pour soup over top for serving.

Vegetable Soup with Parmesan Dumplings

Subscribe Here

Enter your email address:

Delivered by FeedBurner



    Leave a Reply

    Your email address will not be published. Required fields are marked *