When I need a meal that's comforting and convenient—but still packed with veggies—I make this easy dumpling soup. It's perfect for winter weeknights!
Every January, I have the same goal: to eat lots of vegetables.
For the first few weeks, it’s easy. I get a kick of New Year’s energy and toss together salads and blend up smoothies on repeat. The fact that it’s ten degrees outside doesn’t phase me.
But once we get to the second half of the month, the…well, winteriness of the season sets in. I don’t want a salad for dinner—I want something comforting and warming. Bonus points if it comes together in under 30 minutes.
That’s when I turn to this easy dumpling soup. It’s still loaded with veggies, but it’s also cozy and quick. I’ve made it once already this month, and I just added the ingredients to next week’s shopping list. 😊
Here’s why I love this dumpling soup recipe:
- It’s super easy. Store-bought frozen potstickers are the shortcut ingredient that make it so quick.
- The flavors are GREAT! This soup simmers for under 10 minutes, but that doesn’t mean it’s short on flavor. Shiitake mushrooms, tamari, ginger, and lime make the broth savory and bright.
- It’s packed with veggies like mushrooms, spinach, and carrots. January goals=check.
A few readers made this soup last week, and they all said the same thing:
- “This was fantastic” –Lou
- “This soup is FANTASTIC!!” –Kris
- “Made this tonight. Fantastic.” –John
Try it the next time you need an easy, delicious weeknight dinner. I think you’ll love it!
Get the recipe:
Want to try this soup? Here are a few tips:
- Use the veggies you have on hand. I wouldn’t skip the mushrooms in this soup (they add a ton of flavor!), but beyond that, the veggies here are flexible. You could use bok choy instead of spinach, thinly sliced bell pepper instead of carrot, or add edamame or snow peas.
- Top it with chili crisp. I always have a jar of chili crisp in my fridge to punch up simple meals. (I like Trader Joe’s and Fly By Jing.) It’s a quick and easy way to add heat and umami flavor to this recipe. Highly recommended!
- This soup is best fresh, because the dumplings soften and soak up the broth as it sits. If you want to make this recipe ahead, I recommend preparing the soup base on its own. It keeps well in the fridge for up to 3 days. Add the dumplings just before serving.
