Million Dollar Soup
Creamy, hearty, and loaded with sausage, cream cheese, and vegetables — a one-pot soup that tastes like it took all day but comes together in under an hour.
Ingredients
- 1 lbground Italian sausage(mild or hot)
- 1 mediumyellow onion(diced)
- 3 clovesgarlic(minced)
- 3 mediumcarrot(peeled and sliced into coins)
- 3 mediumcelery stalk(sliced)
- 3 mediumrusset potato(peeled and cut into ½-inch cubes)
- 4 cupschicken broth
- 1 candiced tomatoes(14.5 oz, undrained)
- 1 tspItalian seasoning
- ½ tspsmoked paprika
- ½ tspkosher salt(plus more to taste)
- ¼ tspblack pepper
- 8 ozcream cheese(full-fat, cubed and softened)
- 1 cupheavy cream
- 2 cupsfresh baby spinach
- 2 tbspfresh parsley(chopped, for serving)
Method
- 01
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1 lb ground Italian sausage and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain excess fat, leaving about 1 tbsp in the pot.
- 02
Add the 1 diced medium yellow onion, 3 sliced medium celery stalks, and 3 sliced medium carrots to the pot. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- 03
Stir in the 3 cloves minced garlic, 1 tsp Italian seasoning, ½ tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper. Cook for 1 minute until fragrant.
- 04
Add the 3 cubed medium russet potatoes, 4 cups chicken broth, and 1 can diced tomatoes with their juices. Stir to combine and bring to a boil.
- 05
Reduce heat to medium-low, cover, and simmer until the potatoes and carrots are fork-tender, about 15–18 minutes.
- 06
Reduce heat to low. Add the 8 oz cubed cream cheese to the pot a few pieces at a time, stirring continuously after each addition until fully melted and incorporated before adding more.
- 07
Pour in the 1 cup heavy cream and stir until the broth is smooth and uniformly creamy. Do not let the soup boil after this point.
- 08
Fold in the 2 cups fresh baby spinach and stir until wilted, about 1–2 minutes. Taste and adjust salt as needed.
- 09
Ladle into bowls and garnish with the 2 tbsp chopped fresh parsley. Serve immediately with crusty bread.
Adapted from public domain & community sources