Ree Drummond’s Quick 15-Minute Soup Recipe That You’ll Want to Make Weekly!

I’m the type who loves to mix things up in the kitchen, rarely sticking to the same recipes. But every so often, I come across a dish that’s so delightful, it earns a spot in our regular meal lineup. Ree Drummond’s 15-minute Dumpling Soup is one such recipe.

Mondays are always hectic with after-school activities and my husband often coming home late, so I typically plan a quick meal or use leftovers from the weekend. Ree’s Dumpling Soup is perfect for these nights—it’s quick, tasty, and simple to clean up after.

Preparing Ree Drummond’s Dumpling Soup

This one-pot wonder only requires a few kitchen essentials: a knife, cutting board, and ladle.

The soup starts by sautéing carrots and green onions with freshly minced garlic and ginger. Next, a miso paste-infused chicken broth is added to the mix. Once it begins to simmer, you toss in a generous amount of store-bought frozen dumplings and cook them until they’re soft. The finishing touch is a few handfuls of baby spinach wilted in the hot broth and a couple of tablespoons of soy sauce for an extra umami kick.

Ree recommends topping it off with more green onions and a splash of spicy chili oil. I like to add a bit of chili crisp for crunch, while my kids prefer to sprinkle sesame seeds or add an extra dash of soy sauce.

Whether it’s served alongside white rice, salty edamame, or a batch of egg rolls, this soup is something my family always enjoys to the fullest.

Variations for Enhancing This Dumpling Soup

It might seem unnecessary to alter such a straightforward and quick recipe, but there are several ways my family loves to enhance this dish.

• Dumpling varieties: One of the joys of this soup is experimenting with different dumpling brands and flavors.
• Additional protein: I often add extra protein like leftover grilled chicken, pulled pork, sliced extra-firm tofu, or chunks of sous vide pork belly for a more filling meal.
• More veggies: This soup is a great vehicle for using up leftover vegetables. Everything from snap peas and thinly sliced bell peppers to diced zucchini, chopped kale, and mushrooms can be tossed in.
• Enhanced flavors: I love tweaking the broth with additional seasoning options like mirin, rice vinegar, or Shaoxing wine. Star anise, dried shiitake mushrooms, and dried Sichuan peppers also add great depth to the flavor.