Made with frozen potstickers, fresh veggies, and a fragrant broth, this dumpling soup recipe is a quick, easy, and delicious weeknight dinner.Jump to recipe This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy.It’s just the thing for nights when you’re really craving the comfort and convenience of takeout, but you somehow convince yourself to cook dinner anyway.And if you cook this dumpling soup, you’ll be glad you did! The potstickers and veggies float in a fragrant broth that’s spiked with garlic, tamari, and lots of fresh ginger.

It’s warming and flavorful, and the fact that it comes together in under 30 minutes only makes it taste better.This dumpling soup has been one of our weeknight favorites lately.I think you’ll love it too! What is dumpling soup made of?Many cultures around the world have their own version of dumpling soup, like Chinese wonton soup, Korean mandu-guk, or Italian tortellini in brodo, to name a few.This dumpling soup recipe is Asian-inspired, but it isn’t intended to be an authentic version of any traditional dish.Here’s what you’ll need to make it:Frozen dumplings, of course! No need to thaw them before adding them to the soup.

Neutral oil – For sautéing the veggies.I typically use avocado oil or vegetable oil.Shiitake mushrooms – They add meaty texture and umami flavor to this simple soup.

Feel free to sub cremini mushrooms if you prefer! Tamari o

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