Calabrian Chili Tomato Dumpling Soup
This flavorful soup combines the heat of Calabrian chilis, the richness of tomato broth, and the comfort of soft dumplings.
Calabrian chili tomato dumpling soup likely draws inspiration from a combination of Italian and Mediterranean culinary traditions. The dish blends several iconic elements:
Calabrian Chili Influence: Calabrian chilis, native to the Calabria region in southern Italy, are known for their spicy, smoky, and slightly fruity flavor. They are commonly used in Italian cuisine to add depth and heat to dishes.
Tomatoes are a staple in Italian cooking and serve as the foundation for many soups, sauces, and stews. The tomato’s natural acidity and sweetness create a balanced base that complements the heat of Calabrian chilis.
Dumplings in this context may be inspired by Italian gnocchi or bread dumplings (like “gnudi” or “canederli”), reflecting regional and traditional Italian methods of incorporating hearty, comforting components into soups.
Modern chefs often adapt traditional recipes with international influences. Adding dumplings to a Calabrian chili tomato soup might be a creative fusion to add texture and substance, making it more robust.
The dish could be a contemporary creation or adaptation, blending traditional Calabrian and Italian flavors with global comfort-food trends. Its exact origin might vary depending on the chef or culinary context in which it was developed.
Ingredients
For the Soup:
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1–2 tsp Calabrian chili paste (adjust to heat preference)
1 (28 oz) can crushed tomatoes
4 cups chicken or vegetable broth
1 tsp dried oregano
1 tsp smoked paprika
Sea salt and black pepper to taste
1/2 cup heavy cream (optional, for a creamy version)
Fresh basil leaves, for garnish
For the Dumplings:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp sea salt
1/2 cup milk
1 egg, beaten
1 tbsp butter, melted
1/4 cup grated Parmesan cheese (optional)
1 tbsp chopped parsley (optional)
Instructions
Prepare the Soup:
Heat olive oil in a large pot over medium heat.
Add onion and sauté until translucent, for about 5 minutes.
Stir in garlic and Calabrian chili paste, cook for another minute until fragrant.
Add crushed tomatoes, broth, oregano, and smoked paprika. Stir well.
Season with salt and black pepper to taste. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
(Optional) Stir in heavy cream for a creamy texture.
Make the Dumplings:
In a mixing bowl, combine flour, baking powder, and sea salt.
Add milk, beaten egg, melted butter, Parmesan (if using), and parsley. Mix until just combined; do not overmix.
Cook the Dumplings:
Drop spoonsful of the dumpling batter into the simmering soup. Space them apart as they will expand.
Cover the pot and let the dumplings cook for 10–12 minutes. They should be fluffy and cooked through.
Ladle the soup into bowls, ensuring each serving gets dumplings.
Garnish with fresh basil leaves and a drizzle of olive oil, if desired.
Serve warm with crusty bread or a side salad.
Enjoy this spicy, hearty, and comforting soup!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup page.
Calabrian Chili Tomato Dumpling Soup