Vori Vori (Paraguayan Dumpling Soup)
This vori vori (Paraguayan dumpling soup) recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Vori Vori – A Traditional Paraguayan Soup, Veganized
Vori Vori is a traditional Paraguayan soup made with chicken and its signature dumplings which are small, tender cornmeal and Paraguayan cheese balls that give the dish its name. The soup is hearty and comforting, with a rich, savory broth and soft yet slightly dense dumplings that soak up all the flavor. Deeply rooted in Paraguayan history and home cooking, Vori Vori was even named the most popular soup in the world by TasteAtlas in 2025.
This version keeps the soul of the dish while easily adapting it to be fully plant-based. Using vegan cheese, chicken-style broth and soy curls in place of chicken, results in the same cozy texture and satisfying flavor.
Ingredients You’ll Need
For the Soup
- Fresh Produce: onion, carrots, celery, green (or red) bell pepper, tomato, pumpkin (or butternut squash), garlic, fresh parsley.
- Plant-Based Protein: dry soy curls (also called “TVP” or textured vegetable protein).
- Condiments: olive oil, vegan “chicken” broth (or vegan “poultry” seasoning).
- Spices & Dried Herbs: dried oregano, bay leaves.
For the Vori Vori/Dumplings
- Masa Harina
- Shredded Vegan Cheese (50/50 blend of parmesan-style and mozzarella-style dairy-free cheese)
- Vegan Butter
- Soup Broth (details above)
- Salt & Pepper
How to Make This Vori Vori Soup Recipe (Step by Step)
The following is a step-by-step overview of how to make this vori vori (Paraguayan dumpling soup) recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Rehydrate & Sauté the Soy Curls
Rehydrate the soy curls in enough hot vegan “chicken” broth or vegetable broth to cover. (Alternatively, use hot water mixed with 1 tsp poultry seasoning and ¼ tsp salt.) Let stand for 30 minutes, or until plump.
Heat a tablespoon of oil in a large pot over medium heat. Drain the soy curls and sauté until browned on both sides. Remove from the pot and set aside.
Sauté the Onions, Celery & Bell Pepper
Add the remaining tablespoon of oil to the pot. Then add the onions, celery, and oregano. Sauté for 5 minutes, or until the onions are translucent. Add the garlic and bell peppers and cook for another 3–5 minutes.
Add the Tomato & Pumpkin (or Squash)
Stir in the chopped tomatoes and bay leaves. Add the carrots and butternut squash. Season with pepper, then pour in the broth to cover. Reduce heat to medium low, cover, and cook for 15 minutes.
Make the Vori Vori Dumplings
While the soup cooks, make the vori vori. Combine the masa harina, shredded vegan cheese, salt, pepper, and butter in a large bowl. Add ¼ cup broth from the soup and mix.
Add up to another ¼ cup broth as needed to form a pliable dough that is not too wet or dry. It should hold together when squeezed.
Roll about a teaspoon of dough between your palms to form 1–1½ inch (2.5-3.75cm) balls. Place on a dry plate.
Add the Vori Vori Dumplings & Soy Curls to the Soup
Add the dumplings, browned soy curls, and parsley to the soup. Stir gently and cook for 15 minutes over medium low heat.
Serve & Enjoy the Vori Vori (Paraguayan Dumpling Soup)
Serve hot, topped with additional parsley.
🥣 Want even more soup recipes? Check out our list of 45+ Vegan Soup Recipes for Every Occasion
Vori Vori – RECIPE CARD
Use the recipe card below to save & print this Vori Vori recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Vori Vori (Paraguayan Dumpling Soup)
Ingredients
- 1 small Onion - diced
- 2 Carrots - diced
- 2 stalks Celery - diced
- 1 Green Bell Pepper - or red bell pepper, diced
- 1 large Tomato - diced
- 1 1/2 cups Pumpkin - or Butternut Squash, cubed
- 2 tablespoons neutral Oil - divided
- 3 ounces dry Soy Curls
- 3 cloves Garlic - crushed
- 1 1/2 teaspoons dried Oregano
- 2 Bay Leaves
- 1 tablespoon Fresh Parsley - chopped, plus more for garnish
- 5 cups Vegan "Chicken" Broth
For the Vori Vori / Dumplings
- 1 cup Masa Harina - (cornmeal)
- 1 cup Shredded Vegan Cheese - (50/50 blend of Parmesan & Mozzarella), roughly chopped
- 1 tablespoon Vegan Butter - softened
- 1/2 cup Soup Broth - or more, as needed (details above)
- 1/4 teaspoon Salt
- 1 pinch Pepper - or more, to taste
Instructions
- Rehydrate the soy curls in enough hot vegan chicken or vegetable broth to cover. Alternatively, use hot water mixed with 1 tsp poultry seasoning and ¼ tsp salt. Let stand for 30 minutes, or until plump.
- Heat one tablespoon of oil in a large pot over medium heat. Drain the soy curls and sauté until browned on both sides. Remove from the pot and set aside.
- Add the remaining tablespoon of oil to the pot. Add the onions, celery, and oregano; sauté for 5 minutes, or until the onions are translucent. Add the garlic and bell peppers and cook for another 3–5 minutes.
- Stir in the chopped tomatoes and bay leaves. Add the carrots and butternut squash. Season with pepper, then pour in the broth to cover. Reduce heat to medium low, cover, and cook for 15 minutes.
- While the soup cooks, make the vori vori. Combine the masa harina, chopped cheese, salt, pepper, and butter in a large bowl. Add ¼ cup broth from the soup and mix. Add up to another ¼ cup broth as needed to form a pliable dough that is not too wet or dry. It should hold together when squeezed.
- Roll about 1 tsp of dough between your palms to form 1–1½ inch (2.5-3.75cm) balls. Place on a dry plate.
- 7.Add the dumplings, browned soy curls, and parsley to the soup. Stir gently and cook for 15 minutes over medium low heat. Serve hot, topped with additional parsley.
Equipment
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I came across this recipe and was interested for a variety of reason. One being I was looking for a new soup recipe, and secondly was able to use vegetables I already had on hand as well as cornmeal that needed to be used. I did make some slight adjustments. I used a higher protein vegan chicken substitute instead of soy curls, added a lot more parsley (because I had it on hand and needed to use it), and made adjustments to the dumplings. I added less vegan cheese but had a hard time getting them to stick together. I’m not sure if that was because of less cheese, but added a flax egg to help bind them. I added a bit more poultry seasoning to the soup but other than that, I really enjoyed it. It’s simple but comforting in flavor and the cornmeal dumplings were a nice, different addition. I will likely make this again.
I really loved this recipe! Can’t wait to make it again!