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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. 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 $!#.5 stars

  2. 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.

  3. 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!5 stars

  4. 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!5 stars

  5. 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!5 stars

    1. 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.

  6. 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!

    Katie5 stars