Instant Pot Ravioli Soup is an easy dinner recipe that receives rave reviews. And, for good reasons. It’s a hearty soup recipe full of flavors and easy to make. Pure comfort food!
We’re such a fan of this Instant Pot ravioli soup!
It’s been our goal to create recipes for you that are as versatile as your family is! If yours is anything like mine, each person loves a little something different. Some of us are plant based or vegan, others are not.
What I love about this Instant Pot ravioli soup is you can change the ingredients out quickly and easily. Simply drop most of your ingredients in your Instant Pot, pressure cook and you’re good to go!
It’s one our familys favorite soup recipes for these cooler temperatures! In less than 10-15 minutes, you’ve got a delicious lunch or dinner recipe on the table for the whole family!
For all of my Vegan friends, you can easily make this ravioli soup recipe a vegan friendly one, as well. Simply replace the dairy products with vegan substitutes suggested below.
We have tried it both ways and it’s still so delicious. My family personally loves the Kite Hill spinach ravioli or Kite Hill cheese tortellini. You can typically find both at Whole Foods and many Target locations.
Similarly, you’re welcome to change out the meat to your preference. We love adding Italian sausage. If you don’t have or like Italian sausage, you can also use ground beef. Prefer chicken sausage? Go for it! Only have linked sausage? Add that instead! It truly is an easy Instant Pot soup recipe you can make your own and still have it be absolutely delicious!
Now, let’s get to the good stuff – the details on how to make this crowd pleasing Instant Pot Ravioli Soup!
Also, if you’re looking for a few other Instant Pot recipes to try this week, here are a few of my favorites:
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot 5 Cheese Mac & Cheese Topped With Maple Bacon
- Instant Pot Turkey Mushroom Bolognese
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
- Instant Pot Tortellini Soup {Vegan Recipe Included}
- Instant Pot Vegetable Soup | Easy Dump & Go Recipe
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______ OUR FAVORITE INSTANT POT ACCESSORIES ______
TIPS FOR MAKING INSTANT POT RAVIOLI SOUP
Instant Pot Ravioli Soup is one of our families all-time favorite comfort foods. Who can resist ingredients like fresh basil, fresh ravioli pasta, Italian sausage and more?
As we mentioned above, what’s great about this Instant Pot Ravioli Soup is you can change it up so many different ways to accommodate the needs and wants of your family. For examples, this ravioli soup is also great with the addition of a little bit of celery and carrots.
We used ground Italian sausage for this particular recipe, but if you like a little spice, I suggest adding hot Italian sauage.
Last, if you’re not a fan of fresh bab spinach, you can also choose to replace with frozen or fresh kale. See, so versatile!
For this recipe I also used fresh dried spinach ravioli, but you could also choose to use tortellini pasta with cheese or with meat, mushrooms, etc. The sky is the limit and a popular recipe for a reason!
Because our family generally likes our pasta to be a bit more al dente, I typically throw all of the ingredients below into the Instant Pot and add the pasta shells after the pressure cooking phase.
INGREDIENTS FOR INSTANT POT RAVIOLI SOUP
- 1/2 pound ground Italian Sausage
- 1 can roasted red tomatoes (feel free to use any diced tomatoes you have, if needed)
- 2 tablespoons of olive oil
- 1 tablespoon minced garlic
- 1 medium onion, finely diced
- 1 teaspoon garlic pepper
- 4 cups chicken stock (you can also use vegetable broth or stock, if preferred)
- 1 tablespoon Italian seasoning
- Pinch of salt, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pinch of red pepper flakes (optional)
- 4-5 cups fresh baby spinach or kale, chopped
- Freshly grated Parmesan cheese, garnish
- 1 10 ounce package of ravioli (we used spinach and cheese ravioli, but feel free to choose any ravioli pasta you might like. Cheese tortellini is also delicious!)
LOOKING TO MAKE THIS RECIPE VEGAN OR PLANT BASED FRIENDLY?
If you are looking for a dairy-free, plant based or vegan recipe you can simply replace the ingredients above with the following:
- Replace the ravioli pasta with a vegan or plant based option such as Kite Hill vegan tortellini or ravioli.
- Replace the Parmesan cheese with a dairy-free or vegan option. There’s a large variety at Whole Foods, Target and Aldi.
- If you are looking for a plant-based Italian sausage, we love Beyond Meat products which taste really fantastic!
HOW TO MAKE INSTANT POT RAVIOLI SOUP
- Turn on Instant Pot and select the ‘Saute’ function on high.
- Add in olive oil and ground Italian sausage and saute until slightly brown. Be sure to stir the sausage regularly to ensure it does not stick to the bottom of the pot. Doing so will ensure you do not receive the Burn notice during the pressure cooking phase.
- When the sausage is cooked about 50% of the way, add in chopped onions and garlic and continue to saute until onions are softened.
- Once onions are softened and sausage is mostly cooked (do not need to cook 100% as the meat will continue to cook on Pressure Cook function), select the ‘Cancel’ function to turn off your Instant Pot and reset the cooking function.
- Add chicken broth, roasted red tomatoes, garlic pepper, basil, Italian seasoning and salt and pepper.
- Secure the Instant Pot lid and select the ‘Pressure Cook’ or ‘Manual’ function and cook on high for 8 minutes. The pot will take a few minutes to heat up before cooking begins.
- When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
- Once the steam is fully released, remove the lip and stir in ravioli, grated Parmesan cheese and kale or spinach. Continue to cook on warm or saute on medium or low until the kale is soft or slightly wilted and pasta is softened slightly, about 5 minutes.
- Add any additional salt and pepper to taste.
- Serve and enjoy!!
- Top with grated Parmesan cheese, too!
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Instant Pot Ravioli Soup || Vegan Option Included
This Instant Pot Ravioli Soup receives universal raves – and for good reason – it's hearty, flavorful, versatile and incredibly easy to make!
SERVES/MAKES: 4 people
Ingredients:
- 1/2 pound ground Italian Sausage
- 1 can roasted red tomatoes (feel free to use any diced tomatoes you have, if needed)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 medium onion, finely diced
- 1 teaspoon garlic pepper
- 4 cups chicken stock (you can also use vegetable broth or stock, if preferred)
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pinch of red pepper flakes (optional)
- 4-5 cups fresh baby spinach or kale, chopped
- Freshly grated Parmesan cheese, garnish
- 1 10 ounce package of ravioli (we used spinach and cheese ravioli, but feel free to choose any ravioli pasta you might like. Cheese tortellini is also delicious!)
Instructions:
- Turn on Instant Pot and select the 'Saute' function on high.
- Add in olive oil and ground Italian sausage and saute until slightly brown. Be sure to stir the sausage regularly to ensure it does not stick to the bottom of the pot. Doing so will ensure you do not receive the Burn notice during the pressure cooking phase.
- When the sausage is cooked about 50% of the way, add in chopped onions and garlic and continue to saute until onions are softened.
- Once onions are softened and sausage is mostly cooked (do not need to cook 100% as the meat will continue to cook on Pressure Cook function), select the 'Cancel' function to turn off your Instant Pot and reset the cooking function.
- Add chicken broth, roasted red tomatoes, garlic pepper, basil, Italian seasoning and salt and pepper.
- Secure the Instant Pot lid and select the 'Pressure Cook' or 'Manual' function and cook on high for 8 minutes. The pot will take a few minutes to heat up before cooking begins.
- When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
- Once the steam is fully released, remove the lip and stir in ravioli, grated Parmesan cheese and kale or spinach. Continue to cook on warm or saute on medium or low until the kale is soft or slightly wilted and pasta is softened slightly, about 5 minutes.
- Add any additional salt and pepper to taste.
- Serve & enjoy!
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