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!

Course Dinner

Cuisine Italian

Keyword Raviolli, Soup

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 341kcal

Cost $15

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!)

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!