• 1 Tablespoon olive oil
• ½ medium onion
• 1 rib celery, chopped
• 2 garlic cloves, minced
• 3 cups low-sodium chicken broth
• 2 14.5-oz cans chopped tomatoes
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• ¾ cup Bisquick baking mix
• ⅓ cup (1½ oz) grated fresh Parmesan
• ¼ teaspoon dried oregano
• 6 Tablespoons whole milk

1. In a large pot over medium-low heat, combine olive oil, onion, celery and garlic.
2. Cover pot and cook, stirring occasionally, until vegetables are tender, 5 minutes.
3. Raise heat to medium. Stir in broth, tomatoes, brown sugar and salt and simmer, 15 min. Use an immersion blender to purée slightly, leaving a few tomato chunks. (Alternately purée half the soup in a blender, holding lid on with a towel while blending.) Cover and return soup to a simmer.
4. Meanwhile, in a bowl, combine Bisquick, Parmesan and oregano.
5. Add milk and stir until a dough forms. With Bisquick-dusted hands, roll dough into 12 balls.
6. Add dumplings to soup; cover and simmer until dumplings are cooked through, about 10 minutes.

Makes 10 cups.