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 This cozy Ravioli Soup packs in tons of veggies and flavor into every bite. This vegetable noodle soup recipe is easily adaptable to be vegetarian or vegan.

a bowl of vegetable noodle soup with herbs on a white board

This ravioli soup is a classic “kitchen sink” soup. You can clean out your pantry and crisper drawer in the fridge and create pure and delicious magic.

This recipe calls for just a little bit of ground sausage; only 1/4 of a pound (we use this Whole30 Breakfast Sausage). It’s a great way to get all the delicious flavor without using a lot of meat. You can, of course, adjust the amount if you like or leave it out entirely.

Want to make this vegetable noodle soup vegetarian? Just leave out the sausage and use vegetable broth. I’d also throw in some white beans or chickpeas. Want to make it vegan? Leave out the sausage, use vegetable broth, and any vegan noodle pasta.

Serve this soup with a side of Air Fryer Texas Toast, Cheesy Garlic Bread, or Air Fryer Biscuits and your life will be complete.

Pro Tips/Recipe Notes

Other Soup Recipes You’ll Love

instant pot vegetable soup in a white bowl


One serving has 2 WW Freestyle SmartPoints.

5 from 25 ratings

Ravioli Soup

Prep: 15 minutes
Cook: 9 minutes
Pressurizing/depressurizing Time: 20 minutes
Total: 44 minutes
a bowl of Instant Pot Vegetable Noodle Soup topped with diced parsley
This veggie noodle soup packs tons of vegetables and flavor into every bite.



Stovetop Directions

  • Heat a heavy-bottomed saucepan over medium heat. Cook the sausage, breaking it apart to cook through. Using a slotted spoon, remove the sausage to a bowl.
    1/4 lb ground pork sausage
  • Add the onions, celery, and carrots and cook it in what is left of the sausage. Stir. Put the lid on, and cook down for about 10-15 minutes.
    2 cups stalks of celery, 1/2 cup onion, 3 cups carrots
  • Add the garlic, and cook for 3 minutes.
    6 cloves garlic
  • Add the vegetable juice, black beans, chicken stock, and dried spices. Put the lid on, and cook for another 20 minutes, stirring occasionally.
    6 cups chicken or vegetable broth, 2 cups vegetable juice blend, 2 cups black beans, 1/4 tsp dried sage, 1 tsp smoked paprika, 1.5 tsp dried parsley, 1/4 tsp red pepper flakes
  • Add the dried cheese ravioli and return the sausage to the pot. Put the lid on, and cook for another 10-15 minutes, or until the ravioli float to the top and are cooked through.
    1.5 cups small dried cheese ravioli
  • Put the lid on, and cook for another 10-15 minutes, or until the ravioli float to the top and are cooked through.

Instant Pot Directions

  • Using the Saute function, cook the sausage through, breaking it up until fully cooked (~4 minutes). Turn to "Keep Warm/Off" to turn off.
  • Add all the remaining ingredients. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes. 
  • When the soup has finished cooking, the instant pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.


This recipe calls for a vegetable juice blend, but I will often use a pint of stewed tomatoes (related: Canning Stewed Tomatoes) instead and it works great!


Serving: 1cupCalories: 308kcalCarbohydrates: 38gProtein: 19gFat: 10gSaturated Fat: 3gCholesterol: 24mgSodium: 280mgPotassium: 1010mgFiber: 9gSugar: 7gVitamin A: 11140IUVitamin C: 14.7mgCalcium: 129mgIron: 3.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!


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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. This. Ski trip food extraordinaire. Serve with crack bread, let the potassium from the beans help you with recovery so you can hit the slopes again the next morning. 5 stars

  2. This soup looks delicious! I recently made a chicken noodle soup, using a long tubular pasta (don’t remember the name, larger than penne) and the pasta swelled up HUGE after cooking. Any tips to help keep the pasta from overcooking or absorbing too much of the broth?

    1. Sara, the ravioli I use are REALLY tiny when they start, so I don’t feel like they more than doubled in the cooking process. I think they’re not even 1 inch across before the cooking process.

      So I think your best bet would be use something small. If it ends up soaking up too much broth for your preferences, you can always add a bit more after cooking. I do that with my lentil soup because the Instant Pot comes to pressure faster with less broth.

  3. I made this soup twice in a week!  I didn’t change any of the instructions, which is rare for me as I usually interpret a carefully thought out recipe as a loose guideline – and it came out great. Thank you!  So delicious5 stars

  4. 10/10
    Thanks Sarah for another great recipe 🙂
    Everyone really enjoyed it – other half even went back for thirds, then I caught him eating the children’s leftovers so will definitely make it again. I even have enough left over for my lunch tomorrow.
    Added some sour cream into the children’s as it was ‘too spicey’ then one finished the whole bowl.
    Best part was really how quick it was, put everything in, and walk away.5 stars

  5. On a dark November morning, when energy is low, and clouds crowd close, this is the soup I make with magic paprika dust, and life is better somehow. Soups good anytime, but this is perfect for winter.5 stars

  6. So. Flipping. Good. 

    My DH, who is usually meh on soups, ate it for dinner last night. Loved it. Then had leftovers for breakfast. Leftover soup for breakfast. Totally unheard of. 5 stars

    1. Who-hoo, converting soup hates one bowl at a time!!! FWIW, I adore soup for breakfast. Hubby has good taste.

      Thanks for taking the time to leave a review! 🙂