In a large pot, pour in 2 tablespoons of olive oil and heat on medium. Add one finely chopped yellow onion and sauté until translucent, about 5-7 minutes.

Stir in 3 cloves of minced garlic and 2 tablespoons of tomato paste. Add a pinch of red pepper flakes if desired and cook for 1-2 minutes until fragrant.

Pour in 28 ounces of crushed tomatoes and 4 cups of chicken or vegetable broth. Add 1 tablespoon of granulated sugar and 2 teaspoons of dried basil, stirring to combine. Bring to a boil, then simmer uncovered for 10-15 minutes.

Blend the soup to your desired smoothness, then stir in ½ cup of heavy cream. Season with salt and black pepper to taste.

In a mixing bowl, combine 1 cup of whole-milk ricotta, ½ cup of low-moisture mozzarella, ¼ cup of grated parmesan, 1 large egg, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of garlic powder, and a pinch of salt. Mix until thick.

Drop spoonfuls of the dumpling batter into the simmering soup. Cover and cook for 6-8 minutes until fluffy and floating.

Adjust seasoning if needed, ladle soup into bowls, and top with extra grated parmesan and a drizzle of olive oil or melted butter.