Million Dollar Soup

Million Dollar Soup is creamy, comforting, and worth every bite! The tomato base is rich and loaded with sausage, cheesy ravioli, and cream. Don’t skip the ricotta on top, it’s the secret that makes this soup so good!

Why This Soup Really Earns Its Million Dollar Name

Ravioli Instead Of Noodles! I use cheesy ravioli, which adds the best texture. I think it’s way better than plain pasta.
Creamy + Cheesy! A splash of cream, parmesan, and ricotta make the broth so good! I can’t wait for you to try!
Balanced Flavor: Sausage, garlic, and Italian seasoning build bold flavor, while spinach keeps it fresh.
Inspired by My Million Dollar Recipes! Everyone LOVES my Million Dollar Spaghetti and Ravioli Casserole…I just knew I needed a soup version!

Ingredients Needed

Overhead shot of labeled million dollar soup ingredients.

Italian Sausage: Swap for ground beef or turkey sausage if you like.
Cheese Ravioli: Frozen ravioli makes this soup quick and kid-friendly.
Ricotta Cheese: This is a must in my million-dollar soup recipe! It gives the soup its decadent creamy texture.

How to Make Million Dollar Soup

This million dollar soup is warm, hearty, and comes together fast. With the addition of ravioli, your whole family will love it!

Cook Sausage, Onion, & Garlic: In a large pot over medium-high heat. Add the ground sausage and onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add garlic and cook for 1 minute.
Tomato Paste: Add the tomato paste, continue stirring, and cook for about 1 minute.
Add Broth, Tomatoes & Seasonings: Add the chicken broth, crushed tomatoes, and Italian seasoning, then cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
Simmer: Stir in the frozen ravioli, heavy cream, parmesan cheese, and spinach, then simmer for 2 more minutes to heat through and wilt the spinach. Top each bowl with ricotta and parmesan.

Italian sausage, onion, and garlic cooking in a pot.

Alyssa’s Pro Tip

Don’t forget the sides! Serve this soup with a loaf of crusty bread or a simple green salad. I love dunking garlic bread into the creamy broth. It soaks up all that “million dollar” flavor.

Million Dollar Ravioli Soup

A rich and hearty soup made with Italian sausage, cheese ravioli, spinach, and a creamy tomato broth.

Course Dinner

Cuisine American

Keyword creamy ravioli soup, million dollar ravioli soup recipe, million dollar soup recipe, ravioli soup

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 651kcal

Author Alyssa Rivers

Ingredients

1 pound ground Italian sausage
½ cup diced onion
2 cloves minced garlic
1 tablespoon Italian seasoning
3 tablespoons tomato paste
4 cups chicken broth
1 (28-ounce) can crushed tomatoes
1 (25-ounce) bag frozen cheese ravioli
½ cup heavy cream
½ cup grated parmesan cheese plus more for sprinkling
2 cups baby spinach
ricotta cheese for serving

Instructions

In a large pot over medium-high heat, add the 1 pound ground Italian sausage and ½ cup diced onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add the 2 cloves minced garlic and cook for 1 minute.
Add the 3 tablespoons tomato paste, continue stirring, and cook for about 1 minute.
Add the 4 cups chicken broth, 1 (28-ounce) can crushed tomatoes, and 1 tablespoon Italian seasoning; cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
Stir in the 1 (25-ounce) bag frozen cheese ravioli, ½ cup heavy cream, ½ cup grated parmesan cheese plus more for sprinkling, and 2 cups baby spinach. Simmer for 2 more minutes to heat through and wilt the spinach.
Serve in bowls with a dollop of ricotta cheese on top, and a sprinkle of parmesan, if desired.

Notes

Storage & Reheating Instructions

In the Refrigerator: Once cooled, store leftover soup in an airtight container in the fridge for up to 3-4 days.
Stovetop: Reheat over medium heat, stirring, until hot and warmed through. Add broth if too thick.
Microwave: Heat in 1-minute bursts, stirring, until warmed through.