Instant Pot Ravioli Soup

Instant pot ravioli soup is a quick and simple recipe perfect for busy nights. Packed with veggies this is a complete meal your family will request time and time again.

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5 from 1 vote

Prep Time 10

Cook Time 15

Servings 8

Equipment

Ingredients

1 pound Jimmy Dean ground sausage
1 medium onion, diced
2 cloves garlic, minced
1 cup spinach fresh or frozen
1 tablespoon Italian seasoning
1 teaspoon garlic salt
1 teaspoon seasoning salt
2 tablespoons brown sugar
28 ounces crushed tomatoes
5 cups chicken broth
1 package cheese ravioli swap gluten free if desired
1 cup heavy cream

Instructions

Brown the sausage. Turn the Saute setting on the instant pot. Saute the sausage and onions until browned. Add the garlic and cook for an additional minute. Turn off the Saute setting. Drain the grease from the sausage.
Add the soup ingredients. To the meat mixture add the spinach, basil, oregano, Italian Seasoning, garlic salt, seasoned salt, seasoned pepper, brown sugar, crushed tomatoes, chicken broth, and ravioli. Place the lid on the Instant Pot, and make sure the Pressure Valve is set to sealing.
Cook. Set to high pressure for 15 minutes. When the time is up do a natural release. Remove the lid once the float valve is down.
Add the cream. Add the heavy cream and gently stir.
Serve. Serve hot.

Notes

Use a high-quality ground sausage for the best flavor. Jimmy Dean is great because of its yummy flavor.

Add some re
pepper flakes to your soup if you want to add a bit of extra heat.

To make this recipe gluten-free, swap out the cheese ravioli for a gluten-free version.

Stir the soup well before serving to make sure that the ingredients are evenly distributed.

Nutrition