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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

WEIGHT WATCHERS POINTS

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.

Ingredients 

Instructions 

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.

Notes

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!
 
 

Nutrition

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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45 Comments

  1. 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!5 stars

  2. 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!

  3. 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!5 stars

    1. 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!

  4. 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.