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Beefy ravioli soup is like a warm hug at the end of a busy, cold day. It's so easy in your Instant Pot. Serve with warm crusty bread and you're golden!

Beefy Ravioli Soup

Ingredients

  • 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

Instructions

  1. SEE NOTES BELOW BEFORE YOU BEGIN!!

  2. 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.

  3. Add the broth, frozen ravioli or tortellini, beef broth, spices, diced tomatoes, veggies, mushrooms and sun dried tomato spread or tomato paste.

  4. Pressure on high for the time in the notes below.

    Let the pressure come down naturally for 10 minutes. Release the remaining pressure.

  5. Add a splash of balsamic vinegar, if you're going that route. If not, just grab some crackers or crusty hot bread and enjoy!

Recipe Notes

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.

TASTY ADDITIONS!!

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.