Vegetable Dumpling Soup (V) | Busy Girl Healthy World
January has definitely arrived. For the last two days, it has been very cold and rainy in Southeastern Pennsylvania. When I venture outside to take River for a walk, I need to bundle up with my heaviest coat, hat, scarf, and gloves for it to be tolerable. If there is one thing this weather is good for, it’s making (and eating!) soup. This Vegetable Dumpling Soup was born from a Chinese food craving that I channeled into healthy recipe development.

The broth is made from just a few, simple ingredients and the dumplings are store-bought, so this whole meal comes together in less than a half hour. It’s the perfect vegetarian, brothy soup if you’re feeling under the weather or just craving a warming, nutritious meal. The mushrooms and greens provide an earthy flavor and add texture while the dumplings make this soup satisfying for any meal. I ate the soup by itself, but for my husband, I served it with a side of egg rolls to add extra calories.

If you’re looking for a quick and easy soup recipe to add to your winter arsenal, this one is definitely it! If you try this Vegetable Dumpling Soup, I want to know what you think! Leave a comment on this post to share your thoughts.

Vegetable Dumpling Soup (V) | Busy Girl Healthy World
Active Time: 25 minutes        Total Time: 25 minutes
Serves: 4

1 tablespoon sesame oil
6 ounces petite white mushrooms, halved
½ cup diced yellow onion
½ teaspoon dried ginger
3 tablespoons tamari (or soy sauce)
6 cups vegetable broth
1 tablespoon rice vinegar
10.5 ounce package frozen vegetable dumplings (about 12 dumplings)*
3 cups mixed greens (baby kale, spinach, chard, etc.), chopped

In a large stock pot, warm the sesame oil over medium heat and add the halved white mushrooms and diced yellow onion. Cook 7-8 minutes, stirring frequently, until the vegetables are soft.
Add the ginger and tamari and stir. Pour in the vegetable broth. Increase the heat to high and bring to a boil.
Stir in the rice vinegar. Add the frozen vegetable dumplings* and chopped greens and cook 5 more minutes, or until the dumplings are cooked through.
Serve the Vegetable Dumpling Soup hot. Leftover soup will keep in an air-tight container in the refrigerator for up to four days.

*you can also use fresh dumplings if your grocery store has them.

Vegetable Dumpling Soup (V) | Busy Girl Healthy World

Nutrition Information per serving:
Calories: 223  Fat: 11g       Carbs: 24g         Protein: 8g     Sodium: 1023mg        Sugar: 4g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina


  1. Jen Rudy January 9, 2017 at 6:55 pm Reply

    This looks amazing! Which brand of dumplings do you recommend? Going to make this one night this week!

    • Christina January 10, 2017 at 12:28 am Reply

      Thanks Jen! I used Wegman’s brand in the frozen section of the store. You can also use potstickers if those are easier to find! Hope you like it 🙂

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