In a large pot, heat the vegetable broth and tomato puree over medium heat.

In a mixing bowl, combine flour, ricotta cheese, shredded cheese, garlic powder, salt, and pepper. Mix until a dough forms.

Roll the dough into small balls to form dumplings.

Once the soup is simmering, add the dumplings gently to the pot. Cook for about 10-15 minutes, until dumplings are cooked through.

Stir in chopped basil before serving. Drizzle with olive oil.

Ladle steaming soup into deep bowls, letting a dumpling float like a soft cloud.

Finish with an extra sprinkle of basil, a crack of black pepper, and a tiny drizzle of olive oil for shine.

Serve with crusty bread — torn, not sliced — and a side of pickled chilies if you want to punch up the street-food drama.