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This cozy sausage and ravioli soup packs in tons of veggies and flavor into every single bite. You can make this cozy soup on the stovetop or in the Instant Pot. It’s a one-pot meal that is both delicious and deeply satisfying.
This ravioli soup with sausage is a classic “kitchen sink” soup. You can clean out your pantry and crisper drawer in the fridge and create pure and delicious magic.
Grab your cauldrons and let’s make some soup!
Reader Review
“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.”
Sandy
This recipe calls for just a little bit of ground sausage; only 1/2 of a pound (we use this homemade 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.
Pro Tips/Recipe Notes
- This ravioli soup freezes really well. Freeze individual portions in wide-mouth pint canning jars or family portions in wide-mouth quart jars or in Souper Cubes.
- The original version of this recipe called for canned stewed tomatoes, but my dang kids hate chunks of tomatoes in soup. Now, I use a vegetable juice blend. But if you are rocking a can of stewed tomatoes, it works in a pinch.
Sausage and Ravioli Soup With Mixed Veggies
Ingredients
- 1/2 lb ground pork sausage
- 1/2 cup onion {diced}
- 2 cups stalks of celery {chopped ~4 stalks celery}
- 3 cups carrots {peeled and chopped ~5 carrots}
- 6 cloves garlic {minced}
- 4 cups chicken or vegetable broth
- 2 cups vegetable juice blend
- 2 cups black beans {1,15 oz can, rinsed & drained}
- 1/4 tsp dried sage
- 1 tsp smoked paprika
- 1.5 tsp dried parsley
- 1/4 tsp red pepper flakes
- 12 oz cheese ravioli {or 1.5 cups dried small ravioli}
- Salt and pepper to taste
Instructions
Stovetop Directions
- Heat a heavy-bottomed saucepan over medium heat. Cook the sausage, breaking it apart to cook through.1/2 lb ground pork sausage
- Using a slotted spoon, remove the sausage to a bowl. Drain all but 2 tbsp of any grease from the sausage. If needed add olive oil.
- Add the onions, celery, and carrots. Stir. Put the lid on, and cook down for about 10-15 minutes, stirring occasionally.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, chicken stock, black beans, and dried spices. Put the lid on, and cook for another 20 minutes, stirring occasionally.4 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 cheese ravioli and return the sausage to the pot. Put the lid on, and cook until the ravioli float to the top and are cooked through.12 oz cheese ravioli
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Forgot the starts
***** – Made this — we all loved it — even filled up an 18 year old male with hollow legs.
Filling up an 18-year-old male is high praise. 🙂 So glad you all enjoyed it!
Sarah’s soup is famous at Ocean Shores! Her soup won a soup cook off there, too. One must for the soup is Trader Joe’s little dried cheese ravioli. It plumps up and holds its shape. This recipe truly is a family favorite. Thank you, Sarah. We love you, AND your $!#.
Love you Ann!
Your humor suits me perfectly ❤️
More like smoked paprika and garlicky heaven!
Sadly, it never occurred to me to make a big batch of black beans and then freeze them.
This looks awesome. It would have been perfect for this last week as our highs were between 5-10 degrees.
I have made this probably a dozen times and it’s always popular! This time I added bacon and cooked my veggies in the grease! Oh my goodness! Makes it less of a “frugal” meal but YUM!
Just made this tonight and loved it! My sister and I agree that we are using 2 cans of black beans next time though. I can’t wait for your cookbook!
hi Sarah! I am making this soup for the second time today as it was a big hit at our house! I was wondering if you have ever frozen this soup before? I am planning a freezer cooking day and would love to include this!
Yahoo, so glad to hear that!
Yep, I’ve frozen it lots of times. In fact, a pint is currently defrosting in my fridge for Troy to take to work tomorrow.
Holy moly. I’m recovering from an aggressive cold so I made this today and you were right, it WAS awesome. Thank you for sharing!
Katie
Yummy Sarah. I can’t wait to try it.
I am compelled to make this tonight, not only because it looks delicious, but because my name is Sara and I can apply the acronym to it as well 🙂 I’ll let you know how it turns out. Thank you!
Well, this soup is “yours” too. Enjoy it, and be awesome.
Looks and sounds yummy!!! Love the flavor crystals. 🙂
Yum! thinking I could throw that tortellini in there too! You’ve been pinned! Thanks for adding the button.
Thanks Donna! Tortellini would be great too.
This looks fab. Dinner solved tomorrow!!!
Gotta love a food blogger who admits to “flavor crystals”! Going to pin this on my soup board and I will put in on my menu for next week!
Oh! We are SO making this next time I can get to a grocery store! 😀
YUM! This is on the menu for next week.
Dinner solved! OMG I can’t wait to try this
You always make me laugh! No problems freezing the pint jars? I’ve frozen beans in plastic freezer bags. The jars would make portioning more convenient, though. Hey – I made the most incredible lemon bars yesterday and you KNOW the zester was involved…
Have a great day!
Not a problem yet! Make sure you leave about 1 inch of headspace (space between the top of the food and the top of the jar) to allow things to expand, and it’s great. I probably have over 40 different size jars in my stand up freezer.
You can only use wide-mouth jars for freezing.
Mmmmmm, I love lemon bars! And I of course prefer them with finely zested lemon!
Awesome! I notice that you freeze a lot of things in glass pint jars; do you have any problem with them cracking and breaking? I made some chicken soup and froze a bunch of them in glass pint jars and on my way to work one day a frozen one knocked slightly against something metal in my car and cracked the jar right down the middle. Luckily it was still frozen so I didn’t have to start my day with soup down my pants… bah ha.