1. 1. Start by heating the olive oil in a large pot over medium heat.

2. 2. Add the onion and garlic, and sauté them until they’re softened, about 5 minutes.

3. 3. Stir in the tomato paste and red pepper flakes, and cook for 1-2 minutes to deepen the flavors.

4. 4. Pour in the crushed tomatoes, broth, sugar, and dried herbs. Bring the mixture to a simmer and let it cook for 10-15 minutes.

5. 5. Use an immersion blender to puree the soup until it’s delightfully smooth and creamy. Stir in the heavy cream, salt, and pepper, then keep the soup warm while you prepare the dumplings.

6. 6. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, flour, baking powder, garlic powder, and fresh parsley. Mix everything together until the ingredients are well-incorporated.

7. 7. Using a spoon, carefully drop dollops of the dumpling mixture directly into the simmering tomato soup. Cover the pot and let the dumplings cook for 10-12 minutes, or until they’re puffed up and cooked through.