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.
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.
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.
½cupgrated parmesan cheese plus more for sprinkling
2cupsbaby spinach
ricotta cheesefor 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.
The secret to my Perfectly Tender London Broil? Let it marinate long enough to tenderize the meat, followed by a quick, high-heat broil that locks in the juiciness to make this meat melt in your mouth!
A Reader’s Review
I had never made London Broil. This recipe was so easy to follow and so delicious!!! It’s become a favorite at my house! Thank you for sharing!
– Melissa
Top Tips for Perfect London Broil
Marinate for Maximum Tenderness: Round steak can be a tough cut of meat, but a flavorful marinade makes it incredibly tender and delicious.
Get the Perfect Doneness: For the juiciest, most tender bites, aim for 135°F (medium-rare) or 145°F (medium). No one wants overcooked steak!
Size Matters! I used a 1-2 inch thick cut, marinated it overnight, and broiled it on high with the rack in the middle. The result? Absolute perfection! It is always so juicy and flavorful!
Ingredients Needed
Round Steak: Sometimes, grocery stores label round steak as “London broil,” but if they don’t, look for a round steak.
How to Cook London Broil
This London broil recipe is so simple to make and comes together quickly. You’ll impress your family with this decadent, tender piece of meat. Want to take it up a notch? Serve it with my homemade steak sauce for that bold punch!
Make Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, and salt to a large gallon bag.
Marinate: Add the London broil round steak to the resealable plastic bag with the marinade, then marinate for a minimum of 3 hours (or overnight).
Broil: Preheat the broiler to HIGH heat. Remove the steak from the marinade, then put it in a baking dish. Discard the marinade. Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes. Or until it reaches an internal temperature of 135°F for medium-rare. (Use a meat thermometer to get an accurate read of the temperature.)
Let it Rest: Let the steak rest for 5-10 minutes. This will help it stay juicy and cut more easily. Slice against the grain for the most tender bites.
Prepare the steak marinade by adding ⅓ cup soy sauce, ⅓ cup lemon juice, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, and ½ teaspoon salt to a large gallon bag.
Add the 2 pounds London broil round steak to the bag with the marinade. Marinate for a minimum of 3 hours (or overnight).
Preheat the broiler to HIGH heat. Remove the steak from the marinade and put it in a baking dish. Discard the marinade.
Broil for 5-6 minutes, then flip the round steak and continue broiling for 3-4 minutes, or until it reaches an internal temperature of 135°F.
Let the steak rest for 10 minutes and slice.
Video
Notes
Storing & Reheating Leftovers
In the Fridge: Let the steak cool, then wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3–4 days.
In the Freezer: After cooling, wrap the steak tightly in plastic or foil, place it in a freezer-safe bag, and freeze for up to 2–3 months.
Reheating Leftovers: For the best results, reheat in a 350°F oven for 10–15 minutes, or warm the sliced steak in a skillet over medium heat.
My love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes. Fresh veggies, cheesy pasta, and a creamy broth, it’s comfort in a bowl. You’ve got to try it today!
Why This Recipe is Soup-erior in Every Way
Cozy and Flexible! Hearty and filling on its own. Or, add simple swaps so it fits your family’s taste.
Weeknight Dinner Winner! Big flavor in just 30 minutes. No long simmer needed.
Rich or Light? Heavy cream adds rich flavor, but you can use half-and-half for a lighter soup.
Protein Options: Toss in chicken, sausage, or white beans for more protein.
How to Make Vegetable Tortellini Soup
Can we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here!
Cook Veggies: Heat olive oil in a large pot over medium high heat, then add onion, carrots, celery, and garlic. Cook for 5 minutes, until the veggies soften.
Boil & Simmer: Stir in the Italian seasoning, salt, black pepper, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.
Add Tortellini: Stir in cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
Add Spinach and Heavy Cream: Reduce the heat to low. Then stir in fresh baby spinach, heavy cream, Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.
Alyssa’s Pro Tip
Make it Your Own! Swap the veggie broth for chicken broth. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi or mini ravioli. Just have fun and make it your own!
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium yellow onion, diced, 2 medium carrots, peeled and sliced, 2 celery ribs,sliced, and 3 garlic cloves, minced. Cook until the vegetables begin to soften, about 5 minutes.
Stir in 1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 3 cups vegetable broth, and 1 (14.5-ounce) can diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.
Stir in 1 (9-ounce) package refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
Reduce the heat to low and stir in 2 cups fresh baby spinach, 1 cup heavy cream, ½ cup shredded Parmesan cheese, and 2 tablespoons chopped basil. Cook until the spinach has wilted, about 2 minutes.
Notes
Make Ahead, Storage, & Reheating Instructions
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
Make Ahead: Cook the soup without the tortellini, then add it in when you reheat.
Reheating: Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.
These red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie . With a soft center, crisp edges, and a snowy sugar coating, they’re as delicious as they are eye-catching. What Makes These Santa’s Favorites Sweet Snowy Magic: Rolling these in granulated sugar before the powdered sugar gives you the snowiest crinkle cookies ever! Cake Meets Cookie: All the rich cocoa flavor of red velvet cake , but in a soft cookie with chewy edges and a melt-in-your-mouth center. Holiday Showstoppers: Their bold red color and crackly tops make them the star of any cookie tray. Red Velvet Crinkle Cookies Ingredients Red Food Coloring: Gel or paste food coloring gives the brightest, most vibrant red without adding too much liquid. Cocoa Powder: Use unsweetened, high-quality cocoa for rich chocolate flavor. How to Make Red Velvet Crinkle Cookies If you love classic chocolate crinkle cookies or festive gi...
