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!
Prep Time10 minutes mins
Cook Time2 minutes mins
Pressurize time10 minutes mins
Total Time22 minutes mins
Course: Soup
Cuisine: Italian
Keyword: Budget Friendly recipe, Dump and Go recipe, Easy soup recipe, Recipe using pantry ingredients
Servings: 6
Author: Lauren
- 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
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.