Instant Pot Ravioli Soup

Make a steaming pot of Ravioli yum.

Man, I love it when a super-fast recipe happens to come together on the fly. I needed something hearty and warming to take over to our neighbors’ house for dinner and all I really had on hand was a big bag of frozen ravioli. Instant Pot Ravioli Soup was born and you’re going to love it!

Instant Pot Ravioli Soup Recipe 

Man, I love it when a recipe happens to come together on the fly. I was needing something hearty  and fast to take over to our neighbors' house for dinner and all I really had on hand was a big bag of frozen ravioli. Instant Pot Ravioli Soup was born and you're going to love it! #ravioli #soup #hearty #instantpot

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Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂

This Instant Pot Ravioli Soup comes together in mere minutes! If you keep the ravioli on hand in your freezer, the remaining ingredients in this soup are pretty much standard pantry ingredients.

I hope your family enjoys this creamy pot of comfort food as much as the neighbors did when I ladled it up. Add some crusty no-knead peasant bread and DINNER’S DONE….don’t ya love it??

We shared our Instant Pot Chicken and Mushroom Wild Rice Soup here recently and you guys went WILD….I love it when that happens! I’m crazy for my Instant Pot and all the great recipes you can make in such a speedy manner when it’s time to get dinner on the table.

My guys especially love this Instant Pot Italian Pasta so I make it quite often, too; I love that it takes just 5 minutes to cook. 🙂

What Ingredients Will You Need to Make Ravioli Soup?

  • Italian Sausage

Look for ground Italian sausage in the fresh meat case in the pork section.  Or, you can also look for it near the bacon in the specialty sausage and brat area, too – every grocery store keeps in in different areas and sometimes in both!

Sometimes, I can’t find ground Italian sausage in bulk, so I have to purchase it as LINK Italian sausage.  Don’t worry – this will work just fine.  You’ll just have to cut open the thin casing that’s holding the sausage into the link form.  Once you open the casing, you’ll immediately see the ground sausage inside.

  • Dried basil leaves

Basil is a traditional Italian spice.  If you enjoy lots of Italian dishes, it’s a good idea to keep this spice on hand in your spice cabinet.  Cooking the dried basil leaves with the ground sausage really enhances the flavor of the spice since the heat causes it to release even more essence into your recipe.

  • Aromatics: Onions, celery and carrots

Yep. These vegetables are the aromatics of your dish – they provide lots of flavor and also the foundation of your recipe.  Don’t skip them!

  • Tomato paste

Tomato paste adds the rich, tomato-y flavor to this hearty, creamy soup.  Taking the extra time to do as the recipe instructs by browning the tomato paste a bit is really worthwhile because doing so makes the tomato paste much more flavorful.

  • Chipotle sauce or minced chipotle peppers in adobo sauce

So.  A chipotle is a smoked jalapeno.  This ingredient not only adds a bit of heat to this soup, it also gives a bit of smoke, too.  I purchased canned chipotle peppers packed in adobo sauce found in the Hispanic section of the grocer.

Throw the contents of the can into your food processor and then process the chipotles until they are pretty smooth.  Store these minced chilies in a mason jar in your fridge and use them as a condiment.  (I really like to make a smoky ketchup by stirring a bit of the chipotle sauce from my jar!)

  • Whipping Cream

This is what makes your soup really nice and creamy.  Stir this in at the end of the recipe, keeping in mind that you’re using only one-third of a cup for the entire recipe, just in case you’re worried about too much fat and/or calories here. You can always substitute half-and-half or even fat free half-and-half, if you prefer, but the soup won’t be nearly as creamy and luscious.

  • Parmesan

You can use fresh Parmesan as a garnish for this soup, or choose grated Parmesan – either one is delicious. If you’re garnishing with a block of fresh Parmesan, use your handy dandy potato peeler to peel strips of the cheese from the block – it works super slick.  Or, if you prefer more of a shredded Parmesan, use a Microplane cheese grater.  

Man, I love it when a recipe happens to come together on the fly! I was needing something warm and hearty to take over to our neighbors' house for dinner and I had this particular tortellini soup in mind.  Then, I noticed that I had picked up frozen RAVIOLI at the grocer, instead of frozen TORTELLINI pasta....bummer.  That is, UNTIL this soup came together - WOW.

Easy and Helpful Tips for Making Creamy Ravioli Soup with Sausage – Such an Amazing Tuscan Soup

  • What if I can’t find ground Italian sausage, only link sausage – will that work okay?

Yes, no worries! You’ll just need to use your kitchen shears to cut open the thin casing on each sausage, squeezing out the ground sausage inside right into your preheated skillet.  Works like a charm!

  • Why does this recipe direct to cook the tomato paste until it turns from bright red in color to a reddish brown?

Please don’t skip this step!  Doing this will make this easy ravioli soup so much richer in flavor and it only takes a few minutes more – totally worth it.  And, any time you do this step for any recipe that calls for tomato paste, you’re ensuring a whole added flavor layer.

  • What’s the best way to drain the fats from the crumbled sausage once I cook it in the Instant Pot?

Here’s how I like to do it: Once the ground sausage is fully cooked throughout, fold a hot pad in half, then place it beneath one side of the Instant Pot, causing it to tip to one side.  Now use your spatula to move all the sausage to the side of the pot that’s elevated.  This lets all the hot fat run down to the other side of the Instant Pot where it can accumulate.  Next, use your spatula to press a small bundle of paper towels down into the hot fats.  Once all the fats have absorbed, toss the paper towels in the trash and proceed with your recipe.  This method works in both the Instant Pot and in a skillet on your stove top and for any crumbled meats.

  • Is whipping cream the only ingredient you can add at the end to make this soup creamy? Whipping cream has lots of fat and calories, doesn’t it?

Yes, whipping cream is laden with lots of fat and calories – that’s what makes it so heavenly.  However, you can certainly use half and half or even fat free half and half instead, though neither one is quite as thick and rich.  Keep in mind, too, that you’re only adding one-third of a cup to the ENTIRE batch of soup, too.

  • Why is the whipping cream added at the end instead of with the other ingredients that are cooked under pressure?

Dairy products cooked under pressure in an Instant Pot (or any electric pressure cooker) have a tendency to curdle.  Yuck! Always stir in your dairy products at the end of the cooking time – the hot ingredients in the pot will immediately warm what you add since they are still so hot from being cooked under pressure.

  • Where will I find ravioli at the grocer?

This recipe calls for frozen ravioli that is usually near the other Italian products in the freezer section, such as tortellini and meatballs.  It is typically sold in a 1 lb. bag so you can make two recipes of this sausage ravioli soup.  Store the remaining ravioli in the freezer before it thaws or all the ravioli will freeze together as one big chunk!

  • What if I can’t find Italian sausage at the grocer, only plain ground sausage?

No problem!  You can easily turn plain ground sausage into Italian sausage yourself.  In a large mixing bowl, place one pound of plain ground sausage, then add the following: 1 tsp. each dried parsley and Italian seasoning, 3/4 tsp. black pepper, 1/4 tsp. paprika, 1/2 tsp. red pepper flakes, 1 tsp. kosher salt, 1/2 tsp. granulated garlic, 1/2 tsp. granulated onions. Mix well and proceed with the recipe!

  • Can I use ground beef in this recipe instead of ground sausage?

Certainly, and I’ve done it many times. Just use the recipe above to turn it into Italian ground beef and you’re good to go!

  • Can I make this Italian soup on the stove top if I don’t have an Instant Pot?

Yes, you sure can, and here are the easy steps:

  1. Over medium high heat, preheat a large pot or Dutch oven; when the pan is nicely hot, add the Italian sausage and the dried basil, crumbling the meat as it cooks.  Brown the sausage until it’s fully cooked throughout, then drain all the fats.
  2. Add the onions, celery, carrots and tomato paste to the cooked and drained ground beef, over medium heat, cooking them until the vegetables have softened and the tomato paste has turned from bright red in color to a brownish red in color, adding a bit of broth, if needed, to keep the tomato paste from sticking to the bottom of the pot.
  3. Stir in the chipotle sauce, broth, and ravioli; partially cover the pot, bringing the ingredients to a nice, low simmer, cooking the ravioli until tender, approx. 10-15 minutes. Before removing the soup from the heat, taste a ravioli to be sure it’s tender.  If not, continue to simmer for a few additional minutes.
  4. Stir in the whipping cream and serve at once, topped with Parmesan.

    More Favorite Recipes to Enjoy – 

Printable Instant Pot Ravioli Soup Recipe 

Make a steaming pot of Ravioli yum.

Instant Pot Ravioli Soup

Man, I love it when a super-fast recipe happens to come together on the fly. I needed something hearty and warming to take over to our neighbors' house for dinner and all I really had on hand was a big bag of frozen ravioli. Instant Pot Ravioli Soup was born and you're going to love it! #ravioli #soup #Tuscan #Italian #creamy #sausage #easy #hearty #instantpot
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Approx. Time Needed for Instant Pot to Pressurize:: 15 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 292kcal


  • 1 lb. bulk Italian sausage
  • 1/2 tsp. dried basil leaves
  • 1 medium onion, diced
  • 4 ribs celery, diced
  • 4 medium carrots, diced
  • 3 Tbs. tomato paste
  • 1/2 - 1 tsp. chipotle sauce or minced chipotle peppers, or more if you like spicy!
  • 4 cups chicken or vegetable broth
  • 1/2 lb. frozen cheese or meat ravioli, thawed
  • 1/3 cup whipping cream
  • parmesan cheese, for garnish


  • Using the saute setting on your Instant Pot ( or any electric pressure cooker); preheat the pot a bit. When the insert of the Instant Pot is nicely hot, add the sausage, crumbling it using a spatula or wooden spoon. When the sausage is fully cooked throughout, drain the fats well.
  • Still using the saute setting on the Instant Pot, add the onion, celery, carrots, and tomato paste to the cooked and drained sausage; cook for 5-6 minutes on the saute setting or until the vegetables have started to soften and the tomato paste turns rather reddish brown in color, stirring often. (You may need to add a bit of chicken broth as needed to keep the tomato paste from sticking to the bottom of the Instant Pot, FYI.)
  • Add the chipotle sauce, broth and ravioli to the ingredients in the Instant Pot; gently give the pot a stir to combine all the ingredients. Still using the saute setting, bring the contents of the Instant Pot to a low boil.
  • Lock the Instant Pot lid into place.  Using the manual button, choose 3 minutes on the High Pressure setting, bringing the Instant Pot to full pressure.  When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot, then carefully remove the Instant Pot lid.
  • Give the contents of the Instant Pot a gentle stir, then pour in the whipping cream and stir once more.  Serve the soup at once, garnished with Parmesan cheese, as desired.  Delicious served with nice, crusty slices of bread.


**Please note:  the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot. 
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, instant pot, Italian, Ravioli, soup


Calories: 292kcal | Carbohydrates: 12g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 1086mg | Potassium: 437mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5782IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

Ack! My Instant Pot Won’t Pressurize!

Are you having trouble getting your Instant Pot to work? Download my FREE Instant Pot Quick Troubleshooting Guide now, then check out my  Six Reasons Why Your Instant Pot Isn’t Pressurizing for a more in-depth look at what’s ailing your Instant pot before chucking that thing out the window!Instant Pot Won't Pressurize? Print a FREE troubleshooting guide now and get dinner done!

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Let’s Get You Cookin’,
Chef Alli


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

Are most of your recipes meant to serve 4? I cook for 6, so wondered if I need to increase quantities.

Hi Linda – I need to get better at posting how many they serve. I’d say that on average they will feed 4-6 since most of the time I’m creating recipes that will feed my family of 5…..these would also be generous servings, too. I hope that helps!
Your fan,
Chef Alli

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