In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onions and minced garlic, sautéing until they become soft and fragrant, about 5 minutes. Incorporate the ripe tomatoes and pour in the vegetable broth. Bring the mixture to a gentle simmer, allowing flavors to meld for 20-30 minutes until the soup thickens and the tomatoes break down.

While the soup simmers, combine ricotta cheese, all-purpose flour, egg, and your choice of herbs in a mixing bowl. Use a fork to mix until a dough forms; it should be slightly sticky but hold together.

Once the soup has simmered, gently drop spoonfuls of the dumpling mixture into the bubbling soup. Cook for 10-15 minutes. You’ll know they’re done when the dumplings expand and are cooked through, appearing slightly golden on top.

Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls, showcasing those fluffy dumplings and serve hot.