Creamy Million Dollar Soup | Cozy Family Dinner
The secret to Million Dollar Soup is stirring the cheeses in off the heat, one at a time, so the broth turns thick and glossy instead of grainy or broken.
Ground beef, crushed tomatoes, and a mix of ricotta, mozzarella, and parmesan give it the flavor of a baked pasta dish in spoonable form, good for weeknights, a big family table, or lunches reheated all week.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 35 min | 50 min | 6 servings | Medium |
What You Need for Million Dollar Soup: Ingredients
- Ground beef: gives the broth its savory base and some texture in every bowl. Ground turkey works if you want something leaner.
- Beef sausage: adds fat and a peppery, herby note that plain ground beef doesn't have on its own.
- Onion and garlic: build the aromatic foundation the whole soup sits on. Shallots can stand in for the onion if that's what's in your pantry.
- Crushed tomatoes: bring acidity and body, the same way they do in Million Dollar Spaghetti Casserole. Diced tomatoes blended briefly work too.
Chicken broth: thins the tomato base into something you can spoon. Beef broth deepens the flavor if you prefer it richer. - Ricotta cheese: this is the ingredient that gives the soup its name and its creamy pockets. Cottage cheese, blended smooth, is a decent swap.
- Mozzarella and parmesan: melt into the broth for stretch and a salty finish.
- Small pasta: ditalini or small shells soak up the broth without turning the bowl into a pasta salad. Gluten-free pasta works if added at the very end of cooking.
Find exact amounts in the recipe card below.
Million Dollar Soup Step by Step
- Brown the meat. Cook the ground beef and beef sausage in a large pot over medium-high heat, breaking it up until no pink remains, about 7 minutes.
- Soften the aromatics. Add the onion and cook until it turns translucent, about 4 minutes, then stir in the garlic for 30 seconds until fragrant.
- Build the broth. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
- Simmer the base. Let the soup bubble gently, uncovered, for 15 minutes so the flavors concentrate and the broth thickens slightly.
- Cook the pasta in. Stir in the small pasta and simmer until it's tender but still holds its shape, about 9 minutes.
- Finish with cheese. Pull the pot off the heat, then stir in the ricotta, mozzarella, and parmesan in batches until the broth turns creamy and the cheese disappears into it.
Mistakes to Avoid
- Adding cheese over high heat: this breaks the ricotta into curds. Pull the pot off the burner first, then stir the cheese in.
- Overcooking the pasta: it keeps softening in the hot broth even after you turn off the heat, so stop cooking it while it's still slightly firm.
- Skipping the simmer step: 15 minutes of uncovered simmering is what thickens the tomato base; rushing it leaves the soup thin and watery.
- Not draining excess fat: after browning the meat, tilt the pot and spoon off visible grease so the finished soup isn't oily on top.
Keeping and Reheating
Store Million Dollar Soup in the fridge for up to 4 days; the pasta will keep absorbing broth, so add a splash of broth or water when reheating. Freeze the soup without the pasta for up to 3 months, thaw overnight in the fridge, then cook fresh pasta into it. Reheat gently on the stovetop over medium-low heat, stirring often, until just warmed through, about 8 minutes.
What Goes With It
Serve Million Dollar Soup with crusty bread for dipping, a simple green salad to cut the richness, or garlic toast on the side. For another cheesy, tomato-based dinner on busy nights, try the Million Dollar Spaghetti Casserole. A light vegetable side keeps the meal from feeling too heavy.
Make It Your Own
- Swap the protein: ground turkey or ground chicken lightens the soup while keeping the same texture.
- Add vegetables: diced zucchini, spinach, or bell peppers stirred in during the simmer step add color and bulk.
- Turn up the heat: red pepper flakes or a spoonful of chili crisp give it a spicy edge.
- Make it lighter: use part-skim ricotta and mozzarella, and swap half the heavy cream for milk if your recipe card version includes cream.
Common Questions About Million Dollar Soup
What makes it taste like "million dollar"?
The name comes from the three-cheese mix of ricotta, mozzarella, and parmesan, the same combination used in baked pasta dishes like Million Dollar Lasagna. It gives the broth a rich, layered flavor without needing expensive ingredients.
Why did my ricotta turn grainy?
This usually happens when the cheese hits broth that's still at a hard boil. Remove the pot from the heat before stirring in any cheese, and add it gradually.
Can I make this soup ahead of time?
You can cook the broth and meat base a day ahead and refrigerate it, then add the pasta and cheese when you reheat it for dinner. This keeps the pasta from getting too soft.
Is this soup very heavy?
It's rich from the cheese and meat, but a bowl with bread or a salad is enough for most appetites. Using leaner meat and part-skim cheeses makes it noticeably lighter.
Million Dollar Soup
Ingredients
Method
- Brown the beef and sausage: Heat a large pot over medium-high heat and add the ground beef and beef sausage. Cook, breaking it up with a spoon, until no pink remains, about 7 minutes, then drain excess fat.
- Cook the onion: Add the diced onion to the pot and cook until translucent and softened, about 4 minutes. Stir occasionally so it doesn't catch on the bottom.
- Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Keep stirring so it doesn't burn.
- Pour in tomatoes and broth: Add the crushed tomatoes and chicken broth, scraping up any browned bits stuck to the bottom of the pot. Stir in the Italian seasoning and red pepper flakes if using.
- Simmer the base: Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes to concentrate the flavors and thicken the broth slightly.
- Cook the pasta: Stir the small pasta into the simmering soup and cook until just tender, about 9 minutes. Stir occasionally so it doesn't stick to the pot.
- Remove from heat: Turn off the heat and let the soup sit for 1 minute before adding cheese, so it isn't at a hard boil.
- Stir in ricotta: Add the ricotta cheese in spoonfuls, stirring gently until it melts into the broth and turns it creamy, without clumping.
- Add mozzarella and parmesan: Stir in the shredded mozzarella and grated parmesan until fully melted and the broth looks smooth and glossy.
- Season and taste: Taste the soup and add salt and black pepper as needed. Adjust the red pepper flakes if you want more heat.
- Serve warm: Ladle the soup into bowls and top with chopped fresh basil before setting the bowls on the table.
Keep Cooking
- Million Dollar Spaghetti Casserole: the baked, cheesy pasta version this soup borrows its flavor from.
- Million Dollar Lasagna: a layered, ricotta-rich dinner with the same three-cheese combination.
- Easy Cheesy Beef Lasagna | Crazy Good Family Dinner: another beef and cheese dinner built for feeding a family.
- Easy Slow Cooker Beef Chili Recipe | Cozy Family Dinner: a hands-off, tomato-based beef dinner for busy nights.
