Instant Pot Ravioli Lasagna Soup
Using ingredients from your pantry, this Easy Instant Pot Ravioli Lasagna Soup Recipe will become a family favorite in no time!
Servings: 6
Equipment
- Instant Pot
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) petite diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (10.75 ounces) tomato condensed soup
- 1 teaspoon white sugar
- 1 1/2 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 Tablespoon salt
- ground black pepper to taste
- 4 cups beef broth
- 1 package (20 ounces) frozen mini cheese-filled ravioli
- shredded parmesan cheese optional garnish
- fresh basil optional garnish
Instructions
- 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.
- 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.
- 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).
- 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.
- When cooking ends, carefully turn the valve to VENTING to do a quick release of the pressure. Remove the lid.
- Mix the ravioli in with the other soup ingredients. Serve each bowl of soup topped with freshly grated parmesan cheese and fresh basil.