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22 minutes

Ravioli Lasagna Soup

Steph LoaizaWritten by:
6 Comments
4.34 from 3 votes
Using pantry ingredients and your Instant Pot, this easy, delicious ravioli lasagna soup will become a family favorite in no-time.
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I love lasagna but HATE how much time they take especially if you don’t use the ready to bake noodles. It is definitely not the easiest recipe to accomplish on those busy weekday nights! That’s not the case with this Instant Pot Ravioli Lasagna Soup!

You can throw it all together and have dinner done in no time. Plus, you do not miss out on the flavor we all love from lasagna. Even our little family members love this recipe. When you get everyone to eat the same thing at dinner time, I always count that a win! 

An Instant Pot is surrounded by ingredients including beef broth, ravioli, tomato paste, canned tomatoes, zucchini, green bell pepper, onion, and turkey sausage.
Top-down view of an Instant Pot with bowls of chopped green bell pepper, zucchini, tomato paste, canned tomatoes, tomato sauce, and small bowls of salt and pepper on a white surface.

Recipe Ingredient Notes

To make our ravioli lasagna soup, you will need the following ingredients:

  • Ground sausage
  • Yellow onion
  • Garlic cloves
  • Zucchini
  • Green pepper
  • Crushed tomatoes
  • Petite diced tomatoes
  • Tomato paste
  • Tomato condensed soup
  • White sugar
  • Dried basil
  • Italian seasoning
  • Salt
  • Black pepper
  • Beef broth
  • Frozen mini cheese-filled ravioli
  • Parmesan cheese (optional)
  • Fresh basil (optional)

Equipment Needed

I know there are so many different versions and sizes of the Instant Pot now that it can make it hard to choose “the right one”. Well, I’d have to say that you will not go wrong with any of them! But, I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer. It is awesome!

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Chopped onions are being poured from a white bowl into a pot with browned ground meat.
A carton of broth is being poured into a pot containing a tomato-based soup with chopped vegetables.

How to Make Our Ravioli Lasagna Soup

  1. To begin, get out your Instant Pot and turn it on to the SAUTE function. 
  2. After it gets hot add in the ground sausage and saute the meat for about 5 minutes making sure to break it up as you go. 
  3. Then add in the diced onion and diced garlic to the sausage and continue to saute for another 5 minutes. When that is done, press CANCEL to turn off the SAUTE function. 
  4. Next, add in the diced zucchini, diced green pepper, can of tomatoes, tomato paste, tomato sou, sugar, dried basil, Italian seasoning, salt, and pepper. Mix everything together until it is well incorporated with the meat. 
  5. Now, pour the beef broth over top of the ingredients in the Instant Pot and then the frozen ravioli on top of that. 
  6. Be sure to not mix the ingredients at this point. You want to avoid any of the pasta from getting to the bottom of the Instant Pot and causing the BURN notice. 
  7. Once you are done adding the ravioli, place the lid on and turn the valve to the SEALING position and press the MANUAL or PRESSURE COOK button and set the timer for 2 minutes.  
  8. After the timer runs out, turn the valve to the VENTING position to do a quick release (AKA letting all the pressure out). 
  9. Then, simply remove the top, stir everything up, serve it into bowls and top it with the freshly grated Parmesan cheese and fresh chopped basil and enjoy!
Overhead view of ravioli in tomato sauce with herbs inside an electric pressure cooker on a light marble surface.
A bowl of vegetable soup topped with grated cheese and a basil leaf, with bread rolls and another bowl of soup in the background.

Recipe Notes

I know there are a lot of green thumbs around here so if you have a garden full of tomatoes you could always make your own crushed tomatoes to use for this recipe, plus store the rest for later! Take a look at this Crushed Tomatoes recipe from All She Cooks.

Three bowls of tomato-based soup with grated cheese and basil, a small dish of butter with a knife, and a basket of seeded bread rolls on a white surface.
A white bowl of tomato-based soup with pasta, ground meat, grated cheese, and a fresh basil leaf, with a spoon resting inside.

Explore More Delicious Soup Recipes

Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.

Two bowls of tomato-based soup topped with shredded cheese and basil sit on white plates next to a green napkin, with seeded bread rolls in the background.

Ravioli Lasagna Soup Recipe

4.34 from 3 votes
Using pantry ingredients and your Instant Pot, this easy, delicious ravioli lasagna soup will become a family favorite in no-time. 
Serving6 people
Prep Time 10 minutes
Cook Time 2 minutes
Pressurize time 10 minutes
Total Time 22 minutes
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Ingredients

  • 1 pound ground sausage, turkey sausage works great too
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, finely diced
  • 1 green pepper, finely diced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 can (10.75 ounces) tomato condensed soup
  • 1 teaspoon white sugar
  • 1 ½ teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • ½ Tablespoon salt
  • ground black pepper, to taste
  • 4 cup beef broth
  • 1 package (20 ounces) frozen mini cheese-filled ravioli
  • Parmesan cheese, optional garnish
  • fresh basil, optional garnish

Equipment

Instructions

  1. Turn your pot on to SAUTE. When it's hot, add the ground sausage and saute for about 5 minutes, crumbling as you. Add the onion and garlic to the sausage and saute for another 5 minutes.
  2. Add in  zucchini, green pepper, tomatoes, tomato paste, tomato soup, sugar, dried basil, Italian seasoning, salt, and pepper. Mix well with the meat and onions.
  3. Pour the beef broth on top of everything. The pour in the frozen ravioli – but don't stir it in (pasta tends to stick to the bottom of the pot and will give you a burn notice, which is why you add it last and let it float at the top).
  4. Place the lid on top and lock into place. Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 2 minutes.
  5. When cooking ends, carefully turn the valve to VENTING to do a quick release of the pressure. Remove the lid.
  6. Mix the ravioli in with the other soup ingredients. Serve each bowl of soup topped with freshly grated parmesan cheese and fresh basil.

Notes

I know there are a lot of green thumbs around here so if you have a garden full of tomatoes you could always make your own crushed tomatoes to use for this recipe, plus store the rest for later! Take a look at this Crushed Tomatoes recipe from All She Cooks. 

Nutrition

Calories: 264 kcal · Carbohydrates: 5 g · Protein: 14 g · Fat: 21 g · Saturated Fat: 7 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 9 g · Trans Fat: 0.2 g · Cholesterol: 55 mg · Sodium: 1665 mg · Potassium: 439 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 207 IU · Vitamin C: 24 mg · Calcium: 41 mg · Iron: 2 mg
Cuisine: Italian
Cost: $10
Author: Steph Loaiza
Course: Soup
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Questions & Reviews

  1. Kristen Dickinson says:

    Could I make this into a freezer meal? The ravioli lasagna soup

  2. Jacey says:

    Can this be made in a crock pot?

  3. Kacey says:

    I stumbled upon this recipe looking for something new for dinner. It was absolutely delicious! The flavors were perfect! I did get the burn notice from the sausage, so next time I’ll just cook the sausage separately. Thanks for the creative recipe.5 stars

  4. Elizabeth says:

    I love making soup in my Instant Pot, so I was excited to find this recipe. It was so delicious, and very easy! I used ground Italian sausage, which really amped up the flavor. I also wanted the soup to have elements of the ricotta layer in lasagna, so I added an 8 oz. block of cream cheese, cut into small cubes, right before adding the ravioli at the end. It turned out perfect! I will definitely be making this again.5 stars

  5. KT says:

    Recipe tasted good, bit I kept getting the burn food warning so it never cooked properly.3 stars

Steph Loaiza
About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.
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