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 NameRavioli 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 NeededItalian 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 SoupThis 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 TipDon’t forget the sides! Serve this soup with a loaf of crusty bread or a simple green salad. I love dunkinggarlic bread into the creamy broth. It soaks up all that “million dollar” flavor.
PrintMillion Dollar Ravioli Soup

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

Course DinnerCuisine AmericanKeyword creamy ravioli soup, million dollar ravioli soup recipe, million dollar soup recipe, ravioli soup

Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes

Servings 4 Servings
Calories 651kcal
Author Alyssa RiversIngredients1 pound ground Italian sausage½ cup diced onion2 cloves minced garlic1 tablespoon Italian seasoning3 tablespoons tomato paste4 cups chicken broth1 (28-ounce) can crushed tomatoes1 (25-ounce) bag frozen cheese ravioli½ cup heavy cream½ cup grated parmesan cheese plus more for sprinkling2 cups baby spinachricotta cheese for servingInstructionsIn 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.NotesStorage & Reheating InstructionsIn 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.NutritionCalories: 651kcal | Carbohydrates: 25g | Protein: 27g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 2299mg | Potassium: 1218mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2588IU | Vitamin C: 30mg | Calcium: 274mg | Iron: 5mg

More Million Dollar RecipesCasseroles
Million Dollar Spaghetti1 hour 15 minutes
Dinner
Million Dollar Chicken Casserole35 minutes
Dinner
Million Dollar Ravioli Casserole1 hour
Dinner
Crockpot Million Dollar Pasta3 hours 20 minutes

If you’ve never tried a congo bar, they’re basically chocolate chip cookie bars with a little added flair. They’re usually made with chopped nuts or coconut for some extra texture, and let me tell you… They are what dreams are made of.
Why My Congo Bars Are the BestButter Over Shortening: Old-school recipes used shortening, but I went with butter to give them a rich flavor and chewy texture.Sweet & Nutty Balance: Milk chocolate chips bring the sweetness, while walnuts add crunch and cut through, so it’s not too sweet.Classic Congo Bar Style: I load these with three full cups of mix-ins and use all brown sugar to create that deep, caramel-like flavor.A Reader’s Review
Excellent recipe. Will make many more times. I made it for an event and it was loved by all. I wouldn’t change a thing

– Barb

Congo Bar IngredientsSwitch Up the Nuts! You can use pecans, almonds, chopped peanuts, or pistachios instead of walnuts.Chocolate Chip Variations: Use milk and semi-sweet chocolate chips, all semi-sweet, or mix in butterscotch, caramel, or peanut butter chips.Sea Salt: Add a sprinkle of flaky sea salt to the top before baking.Toppings: Want to make your congo bars even more indulgent? Add a drizzle of caramel sauce or white chocolate sauce! Serve warm and à la mode.How to Make Classic Congo BarsThis congo bar recipe is just as easy, if not easier, than making a batch of chocolate chip cookies. Prepare to meet your new potluck staple! These are so simple to throw together and are always a hit wherever they go.
Prep & Dry Ingredients: Preheat the oven to 350°F. Spray a9 x 13 x 2 pan with nonstick cooking spray and set aside. Whisk together the flour, baking powder, and salt in a medium bowl.Wet Ingredients: Add the butter and brown sugar to a large bowl and mix until combined. Add in the eggs and vanilla and mix until fully combined.Combine: Add the flour mixture to the butter and sugar mixture and mix until combined. Stir in the chocolate chips and walnuts by hand into the batter.Bake: Add the dough to the prepared pan and bake for 30-35 minutes, until the edges are golden brown. The center will still look underbaked. If it is baked any longer, the bars will become dry and crumbly. Let the Congo bars cool completely before cutting them for the cleanest bars.Alyssa’s Pro TipDon’t Overbake! Really, don’t overbake these congo bars. They will continue to cook after they come out of the oven, so if you bake them for longer, they will end up being dry and crumbly.
PrintCongo Bars

Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form!

Course baking, DessertCuisine AmericanKeyword almond roca cookie bars, bakery-style congo bars, chocolate chip cookie bars, congo bar, congo bars, congo bars recipe, vintage congo bars, vintage dessert recipe, vintage recipe

Prep Time 15 minutes minutesCook Time 35 minutes minutesTotal Time 50 minutes minutes

Servings 16 Bars
Calories 439kcal
Author Alyssa RiversIngredients2 ¾ cups all-purpose flour2 ½ teaspoons baking powder½ teaspoon salt⅔ cup melted unsalted butter2 ¼ cup packed brown sugar3 large eggs1 teaspoon vanilla extract2 cups milk chocolate chips1 cup chopped walnuts optionalInstructionsPreheat the oven to 350°F. Spray a 9x13x2-inch pan with nonstick cooking spray and set aside.Whisk together 2 ¾ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl.Add ⅔ cup melted unsalted butter and 2 ¼ cup packed brown sugar to a large bowl and mix until combined. Add 3 large eggs and 1 teaspoon vanilla extract, and mix until fully combined.Add the flour mixture to the butter and sugar mixture and mix until combined. Stir in 2 cups milk chocolate chips and 1 cup chopped walnuts by hand.Add the dough to the prepared pan and bake for 30-35 minutes, until the edges are golden brown. The center will still look underbaked, and it should! If it is baked any longer, the bars will become dry and crumbly.Let the bars cool completely before slicing and serving.VideoNotesStorage InstructionsRoom Temperature: Store in an airtight container for 3-4 days. Refrigerator: Store in an airtight container for up to 7 days. Heat in the microwave for 5-10 seconds for a warm treat!Freezer: Congo bars can also be frozen for up to 3 months. Leave at room temperature overnight to thaw.NutritionCalories: 439kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 178mg | Potassium: 112mg | Fiber: 2g | Sugar: 44g | Vitamin A: 339IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2mg

More Dessert Bars to TryOh, cookie bars. I can never get enough of them! If you love these congo bars, you’ll also have to try brown butter blondies, sugar cookie bars, and snickerdoodle bars! Here are a few more recipes:
Desserts
Bongo Bars40 minutes
Desserts
Neiman Marcus Bars40 minutes
Desserts
Cherry Pie Bars55 minutes
Desserts
Oatmeal Fudge Bars1 hour 5 minutes

Stop making boring pork chops. You NEED this pork chop marinade, with soy sauce, brown sugar, garlic, Dijon, and citrus! It all comes together for the most juicy, tender, flavor-packed pork chop you’ve ever had!
The Secrets to Juicy, Flavor-Packed Pork ChopsThe Secret Ingredient? Orange juice! It isn’t just for flavor; it’s acidity that tenderizes the meat, giving you melt in your mouth juicy pork chops.No More Dry Pork Chops: This marinade locks in moisture so every chop turns out tender and flavorful, no matter how you cook it.Versatile & Family-Friendly: Not just for pork! Use it on chicken or veggies for easy, delicious dinners everyone will love.Pork Chop Marinade IngredientsSoy sauce as brine: Soy sauce adds savory umami and helps brine the meat. Substitute with tamari (gluten free) or coconut aminos (soy free) if needed.Citrus: Citrus juice not only brightens flavor but also tenderizes the meat. Orange juice is preferred, but pineapple or lemon juice works.Pork chops: The marinade works for about 4 pork chops. Both bone-in and boneless cuts are great! You can choose your favorite.How to Make Pork Chop MarinadeIt’s so simple, all you need to do is mix a few pantry staples together! You’ll never buy store bought marinade again. Other must try marinades include my steak, chicken, and salmon marinades.
Combine Ingredients: In a medium bowl, whisk together soy sauce, orange juice, brown sugar, minced garlic, Dijon mustard, and black pepper. *Set aside a little marinade before adding raw pork. Then, brush it over the pork chops in the last few minutes of cooking for extra flavor and juiciness.Marinate: Pour your marinade into a sealable plastic bag, then add the pork chopsand allow them to marinate for at least an hour.*Marinating for a few hours or even overnight will make the pork chops extra tender and flavorful. Cook your pork chops with your preferred method. You can grill, air fry, or cook them on the stovetop. Discard any used marinade.Alyssa’s Pro TipsCooking Options: This recipe works great on the grill, skillet, or in the air fryer. Each method gives a slightly different texture and flavor.Don’t Overcook: Pork is perfectly done at 145°F. Let it rest for 5 minutes before slicing so the juices can settle back into the meat.PrintPork Chop Marinade

Bright, zesty, and full of flavor, this Pork Chop Marinade transforms pork chops into tender, juicy perfection, with a secret citrus twist!

Course pantry stapleCuisine AmericanKeyword easy pork chop marinade, pork chop marinade, pork chop marinade recipe, pork marinade

Prep Time 5 minutes minutesTotal Time 5 minutes minutes

Servings 4 pork chops
Calories 252kcal
Author Alyssa RiversIngredients¼ cup soy sauce¼ cup orange juice2 tablespoons brown sugar3 cloves minced garlic1 tablespoon Dijon mustard½ teaspoon black pepper4 pork chopsInstructionsIn a medium bowl, whisk together ¼ cup soy sauce, ¼ cup orange juice, 2 tablespoons brown sugar, 3 cloves minced garlic, 1 tablespoon Dijon mustard, and ½ teaspoon black pepper.Pour your marinade into a sealable plastic bag and place 4 pork chops into the bag with the marinade and allow them to marinate for at least an hour.Cook your pork chops with your preferred method, you can grill, bake or cook them on the stovetop.Discard any used marinade.VideoNotesStoring Unused Marinade
Unused pork chop marinade can be stored in an airtight bag or container in the refrigerator for up to 1 week. If the marinade has already been used on raw meat, discard it; don’t reuse it.
NutritionCalories: 252kcal | Carbohydrates: 9g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 918mg | Potassium: 588mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 41IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg

My Favorite Pork Chop RecipesPork chops were a staple dinner growing up, but I’ll be honest, I didn’t love them. They’ve always had a reputation for being boring or dry. Oh, how I wish I had these recipes back then!
Dinner
Smothered Pork Chops30 minutes
Dinner
Baked Stuffed Pork Chops35 minutes
Pork
Cast Iron Skillet Pork Chops50 minutes
Grilling
Grilled BBQ Pork Chops1 hour 15 minutes