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+ servings

Instant Pot Tuscan Ravioli Soup

Made entirely in the instant pot in under an hour and perfectly hearty, this Tuscan ravioli soup is fast to whip up and the coziest winter soup!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 servings
Calories 306kcal


  • 1 tablespoon olive oil
  • 1 lb Italian sausage, casing removed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3/4 cup sun-dried tomatoes, roughly chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 5 cups chicken broth
  • 2 cups firmly-packed baby spinach (or chopped kale)
  • 1 (10 oz) package fresh cheese-filled ravioli
  • 1/2 cup heavy whipping cream (or coconut milk)
  • Salt and pepper to taste
  • Grated Parmesan cheese and crusty bread for serving


  • Heat a 4-qt instant pot using SAUTE function. Add olive oil and swirl to coat bottom of instant pot. Add Italian sausage and onion and saute 5-8 minutes until sausage is browned. Add garlic and saute 1 additional minute until fragrant.
  • Turn off SAUTE function and add sun-dried tomatoes, basil, oregano, and chicken broth to instant pot. Screw instant pot lid on and close steam vent. Cook soup on high pressure 6 minutes, then quick-release steam vent.
  • Immediately add spinach and fresh ravioli to soup and stir to combine. Cover instant pot with lid and let stand 4 minutes until spinach is wilted and ravioli is tender. Stir cream into soup and season with salt and pepper to taste.
  • Serve soup hot with grated Parmesan cheese on top and crusty bread for dipping. Enjoy!


Storing Instructions
Store soup in refrigerator up to 6 days (we do not recommend freezing this soup).


Serving: 8oz | Calories: 306kcal | Carbohydrates: 18.8g | Protein: 19.9g | Fat: 16.7g | Saturated Fat: 6.9g | Cholesterol: 56mg | Sodium: 1808mg | Potassium: 463mg | Fiber: 2.7g | Sugar: 6.5g | Calcium: 83mg | Iron: 10mg