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!