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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.
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 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.
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
- Vegetable noodle 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.
- Make your meal prep even easier by learning how to freeze celery, how to freeze carrots, how to freeze garlic, and how to freeze onions.
- The original version of this recipe called for canned stewed tomatoes, but my kiddos hate chunks of tomatoes in soup. I buy an organic vegetable juice to use in Instant Pot Mexican Rice, Instant Pot Beef Stew, and Instant Pot Turkey Chili and freeze the leftover juice.
- Use leftover pasta to make Instant Pot Ravioli.
Other Soup Recipes You’ll Love
- Gluten-Free Tomato Soup
- Instant Pot Lentil Soup
- Creamy White Bean Soup
- Instant Pot Matzo Ball Soup
- Spicy Butternut Squash Soup
- Instant Pot Creamy Tortellini Soup
- Instant Pot Beef Barley Soup
- Instant Pot Zuppa Toscana
- Butternut Squash Chili
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Tortilla Soup With Rice
- Whole30 Potato Soup
- Instant Pot Chicken Chili
Ravioli Soup
Ingredients
- 1/4 lb ground pork sausage
- 3 cups carrots {peeled and chopped ~5 carrots}
- 2 cups stalks of celery {chopped ~4 stalks celery}
- 1/2 cup onion {diced}
- 6 cloves garlic {minced}
- 6 cups chicken or vegetable broth
- 2 cups vegetable juice blend
- 2 cups black beans {1,15 oz can, drained}
- 1/4 tsp dried sage
- 1 tsp smoked paprika
- 1.5 tsp dried parsley
- 1/4 tsp red pepper flakes
- 1.5 cups small dried cheese 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. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
