My healthy dumpling soup is the perfect one-pot meal when you’re craving something comforting yet nourishing.
Packed with vibrant vegetables and simmered in a high-protein broth, it’s a satisfying dish that doesn’t weigh you down. The dumplings add a cozy, hearty element, while the veggies bring in fiber and essential vitamins. The result is a balanced, feel-good soup!
What sets this dumpling soup apart is the protein-rich broth, which makes it more filling and supportive of muscle recovery and overall wellness. Whether you’re using a collagen-rich homemade chicken broth or a store-bought bone broth, it helps turn this bowl into a meal.
It’s easy to customize too – swap in other greens, add tofu or shredded chicken for extra protein, or throw in mushrooms for an earthy touch. It’s comfort food with benefits, and once you make it, you’ll want to keep it in your regular rotation.
What Dumplings to Use
For the dumplings, you can go the homemade route or take a shortcut with store-bought ones. If you have time, my homemade dumpling recipe is flavorful and made with simple, wholesome ingredients that pair perfectly with the broth. But if you’re in a hurry or want to keep things easy, store-bought dumplings are a great option.
My go-to brand is Bibigo (not sponsored); their dumplings hold up well in soup, have a satisfying bite, and come in a variety of fillings like chicken, pork, or veggie. Just cook them straight from frozen – no need to thaw!
Nourishing Dumpling Soup with Vegetables
- Total Time: 12 minutes
Description
This cozy dumpling soup is a nourishing, one-pot meal made with tender dumplings, vibrant spinach and carrots, and a rich, high-protein broth.
Here is my recipe for homemade dumplings, but you are also welcome to use frozen store-bought dumplings.
Ingredients
- 8 dumplings (homemade or store-bought – I recommend Bibigo dumplings)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 32 oz chicken or beef broth
- 2 medium carrots, julienned
- 2 cups spinach
- 2 tablespoons soy sauce
- 1/2 tablespoon roasted sesame oil
- Optional garnish: chili crisp, chopped green onions
Instructions
- In a large pot, heat a small drizzle of oil over medium heat. Add the garlic and ginger, followed by the dumplings and pan fry until the bottoms are golden and crisp, about 3 – 4 minutes.
- Pour in the broth. Add the julienned carrots, black pepper, and salt.
- Bring to a gentle boil and cook for about 2 – 3 minutes.
- Stir in the spinach, soy sauce, and roasted sesame oil. Let the spinach wilt for about 1 – 2 minutes.
- Ladle into bowls and garnish with chili crisp and chopped green onions if desired.
- Prep Time: 3 minutes
- Cook Time: 9 minutes
Nutrition
- Serving Size: 2
The pictures on this blog post got a bit messed up just so you know. Love the recipe!
Thanks, Thatcher! Our website is currently under construction so it may look wonky for a little bit, hopefully not much longer!