Beefy ravioli soup will quickly become one of your go-to meals and is kid approved!
I hear it’s “soup season”. Yeah, it’s true and to be honest, I never knew there was a “soup season”. Is that even an official season or what? Apparently, you guys are cold and want soup. That’s what I keep reading, anyway.
We always have soup – winter, summer, spring and fall and it’s always on Sundays because in my house, Sunday is also known as “Souper Sunday”. Management loves any kind of soup. I’m sure if you add some broth to rocks and simmer it up, she’ll love that rock soup with all her heart.
I like soups too, but there are just a handful that I love. There are the usual suspects: tomato bisque, my mom’s homemade chicken soup, veggie soup…You know, the usuals. Now I have a new edition, this beefy ravioli soup.
My wife has been playing around with this soup for a few “Souper Sundays” now. After a bit of tweaking, I finally decided it’s time to give it to the world. It’s crazy easy, has crazy simple and flexible ingredients and it makes a ton. It’s hearty and super filling. The ravioli holds up nicely to the pressure and the reheating. It freezes and reheats like a dream.
Before we get down to it, you know there’s always that Columbo “just one more thing moment”, the veggies are whatever you want or have on hand. We typically use frozen veggies because we always some odds and ends in the freezer. We like corn, general mixed veggies, chopped spinach, green peas, small butter beans, whatever. You can add as much as you want. The amount below is just a guide.
Be sure to check out the notes section below regarding the cook times. You can use whatever type of ravioli or tortellini you want or can find, but the times are gonna vary.
Beefy Ravioli Soup
- 1-2 pounds quality ground beef
- 1 onion chopped
- 6 cloves garlic, chopped
- 28 ounces diced tomatoes
- 32 ounces beef broth or 1 carton
- 2 tablespoons sun dried tomato spread, tomato paste or sun dried tomatoes
- 1 teaspoon Italian seasoning
- 1/2-1 cup veggies of choice, frozen is fine
- 8 ounces mushrooms, chopped
- 20-26 ounces ravioli, frozen, fresh, or dry tortellini
- salt and pepper to taste
- balsamic vinegar, optional
SEE NOTES BELOW BEFORE YOU BEGIN!!
Turn your pot on to saute. When it's hot, add the ground beef and saute for about 5 minutes, crumbling as you go. Add the onions and garlic to the beef and saute for another 5 minutes.
If your beef has put off a lot of grease, remove what you can. You can certainly leave it all if that's how you roll.
Add the broth, frozen ravioli or tortellini, beef broth, spices, diced tomatoes, veggies, mushrooms and sun dried tomato spread or tomato paste.
Pressure on high for the time in the notes below.
Let the pressure come down naturally for 10 minutes. Release the remaining pressure.
Add a splash of balsamic vinegar, if you're going that route. If not, just grab some crackers or crusty hot bread and enjoy!
LISTEN UP GUYS! Ok, you have some choices about the ravioli, depending on what you can find. I have used frozen, fresh, and tortellini, but there are different cook times for each.
- FROZEN RAVIOLI: Pressure with all other ingredients on high for 6 minutes, letting the pressure come down naturally for 10 minutes, then release the remaining pressure.
- DRY TORTELLINI: Pressure with all other ingredients on high for 3 minutes, letting the pressure come down naturally for 10 minutes, then release the remaining pressure.
- FRESH RAVIOLI: Do not add the fresh ravioli with all other ingredients. Pressure all ingredients, except the ravioli, on high for 6 minutes, letting the pressure come down naturally for 10 minutes, then release the remaining pressure. Set your pot to saute and add in the fresh ravioli. Simmer for 2-3 minutes, or until they float.
Like I said, this soup is flexible. Here are some tasty additions we’ve thrown in: dollop of ricotta in individual bowls, tablespoon of Vegemite in the pot to cook with the other ingredients, balsamic vinegar splashed in individual bowls, parmesan rind thrown in to cook with the other ingredients, and some of you might find this gross, but anchovy paste.
Now, we don’t put all of this in one pot. Just if we have a parmesan rind hanging around (you can buy them at Whole Foods), we throw that in. All of those ingredients add an extra umami layer to the soup.
8 thoughts on “Beefy Ravioli Soup – Instant Pot”
That looks delicious (and I know I could even get most of my boys to eat it!). Pinned.
Your Ravioli Soup looks delicious and full of flavor! Thanks so much for sharing with us on Full Plate Thursday,465 and hope you are having a great week!
Jaxx, thank you for sharing this recipe; it looks delicious! Happy New Year!
This was the first recipe I tried in my 6qt Instant Pot. I think it turned out really well but I wish I knew the size pot for the recipe. I ended up spooning out most of the Frozen tortellini cooked it separately as I thought the pot too full. Comparing the pot cooked vs boiled, I prefer the consistency on the boiled.
I use a 6 quart. It will look full, no doubt. It would have been fine, but if you prefer the consistency of boiled rather than in the pot, you should stick with that. Thanks for the feedback! Happy eating Matt!
In this recipe you used a flat wooden spatula, I NEED ONE. Can you tell me where you purchased it. Thank you
Oh, that spurtle. I love that spurtle! I got a 4 pack on Amazon @: https://amzn.to/2EY4iCX
They sell a 2 pack or singles as well. I love those things. The length of them are perfect for the depth of the Instant Pot but I use them for everything!