As an Amazon Associate, I earn from qualifying purchases.
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.
Yum, can’t wait to make this! Trader Joe’s makes a scrumptious tiny ravioli (I think they call it ravioletti or something like that) that will be perfect for this recipe. I am looking forward to trying it. I LOVE soup season!!
Dori, that TJ’s ravioli was my original inspiration WAY back in the day! It was the dried version, but I haven’t been able to find it for a few years now. 🙁
Came back to this favourite for a delivery to our friends who have fallen victim to the seasonal crap that’s going around…. Less than a week after it was updated!!! So flipping good. Keeping the pasta separate for the delivery to the sickos – letting them add in the pasta and have it cook as the soup reheats. Over the top delicious.
Andree, yay! So glad it is a recipe you turn to time and again. I’m always honored when people make my recipes to share with others.
And yes, this soup just got a fresh look and glow up. 🙂
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.
I mean, basically, it’s physical recovery science, right? 🙂
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?
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.
Thank you, that makes sense!
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 delicious
I’m so glad you liked it so much! It’s a great “kitchen sink” kind of soup. 🙂
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.
This is on frequent rotation in our house.
So happy to hear that Christine! It’s hard to turn down cheesy ravioli in soup.
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.
So glad you liked it, Sandy! And yes, paprika is MAGIC!
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.
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! 🙂
On the list of ingredients, it says x cups of celery (4 carrots). Thought you might want to fix that! ????
Doh! Fixed, thank you!
It’s like a little bowl of happiness! Will make again!
Seriously, am I on crack today?!? *Stars*