Ahead of soup season, I had quite a bit of celery, carrots, and onions on hand and had the bright idea to dice them up and pop them in the freezer to use for my upcoming soups and stews. Well, they recently came in handy for dinner because after a long day and gloomy weather, it was time to put them to use in this delicious shredded tofu and dumpling soup.

Though this soup is a labor of love, it’s so worth it and feels like a hug in a bowl. It’s cozy, warming, and full of flavor - honestly, everything you’d want in a soup! The dumplings are homemade *insert hair flip* - they’re eating to put together, I promise - and, as mentioned, I used tofu instead of chicken.

If you’ve seen any of my previous posts, you know how obsessed I am with crispy shredded tofu—I’ve used it in nachos, salads, wraps, and more soups. Oh my, the list goes on. At this point, you might as well just go ahead and prep a batch for the week to keep on hand and use some of it in this soup.

You could also enjoy this soup without the tofu and it would still be delish! I included it for some added protein, which I try to prioritize with every meal.

Oh yeah, this soup is also freezer-friendly, which is great because the recipe below makes several servings (6 servings, or 4-5 for heartier portions). If you’re planning to freeze some of this, I recommend using these soup freezer containers (affiliate link). They’re convenient and I use them all the time.

Anywho, happy cooking! I hope you love this soup as much as I did!

Shredded Tofu and Dumplings

Serving size: 4-6