Instant Pot Ravioli Soup
My favorite Italian soup just got easier to make with the Instant Pot! Creamy, with fresh spinach, tomatoes, and of course, ravioli, this soup is like a warm hug!
Servings: 6 people
Calories: 588kcal
Equipment
- 1 Instant Pot
Ingredients
- 1 pound ground sausage Jimmy Dean recommended
- 1 onion medium
- 2 cloves garlic minced
- 1 cup spinach
- 1 tbsp Italian seasoning
- 1 tsp garlic salt
- 2 tbsp brown sugar
- 28 ounces crushed tomatoes
- 5 cups chicken broth
- 1 package cheese ravioli gluten free optional
- 1 cup heavy cream
Instructions
- Brown the sausage: Set the Instant Pot to Sauté. Cook the ground sausage and diced onion until browned
- Add the minced garlic and cook for one minute more. Turn off Saute and drain extra grease.
- Add in the remaining ingredients: To the pot, add the spinach, Italian seasoning, garlic salt, seasoned salt, brown sugar, crushed tomatoes, chicken broth, and ravioli.
- Pressure cook: Secure the lid and set the pressure valve to sealing. Cook on high pressure for 15 minutes.
- When done, allow a natural release.
- Finish the soup: Remove the lid when safe. Stir in the heavy cream gently. Serve hot and enjoy.
Nutrition
Calories: 588kcal | Carbohydrates: 36g | Protein: 23g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 2049mg | Potassium: 723mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1412IU | Vitamin C: 16mg | Calcium: 122mg | Iron: 8mg