In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Bring to a simmer.

In a mixing bowl, whisk together the flour, baking powder, and salt.

In another bowl, combine the beaten egg, milk, and chopped parsley. Mix well.

Add the wet ingredients to the dry ingredients and stir until just combined.

Once the soup is simmering, drop spoonfuls of the dumpling batter into the soup. Cover and cook for 10-12 minutes until the dumplings are cooked through.

Serve hot, garnished with additional parsley if desired.