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Instant Pot Cheesy Ravioli Soup Recipe Instant Pot Cheesy Ravioli Soup Recipe

Recipe

Instant Pot Cheesy Ravioli Soup Recipe

Written by: Lucas Johnson

This Instant Pot Cheesy Ravioli Soup is my go-to comfort food. It's loaded with flavor, super easy to whip up, and the melty cheese on top just seals the deal. Yum!

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I've got something exciting in my kitchen today - an Instant Pot Cheesy Ravioli Soup recipe. Imagine, warm, cheesy and oh-so-delicious ravioli soup that's a snap to make. This recipe is a weeknight hero, perfect for those nights when you want something savory, comforting and quick. Say goodbye to takeaways and enjoy a homemade treat that's sure to make your taste buds dance. Ready to roll up your sleeves? Let's get started!

Ingredients for Cheesy Ravioli Soup

  • Olive oil: Adds flavor and prevents sticking when sautéing the onions and garlic, providing a rich base for the soup.
  • Onion: Adds sweetness and depth of flavor to the soup, enhancing the overall taste of the dish.
  • Garlic: Infuses a savory aroma and flavor into the soup, complementing the other ingredients beautifully.
  • Italian seasoning: Provides a blend of herbs that add an authentic Italian taste to the soup, elevating its overall flavor profile.
  • Red pepper flakes: Adds a hint of heat and a pop of color to the soup, balancing the richness of the other ingredients.
  • Chicken or vegetable broth: Forms the flavorful base of the soup, adding depth and richness to the dish.
  • Diced tomatoes: Bring a burst of freshness and acidity to the soup, balancing the richness of the cheese and ravioli.
  • Frozen cheese ravioli: Serve as the star ingredient, providing a hearty and cheesy element to the soup.
  • Fresh spinach: Adds a pop of color, texture, and nutrients to the soup, enhancing its overall appeal and nutritional value.
  • Mozzarella cheese: Melts into gooey goodness, adding a creamy and cheesy finish to the soup, making it irresistibly delicious.
  • Fresh basil: Offers a fragrant and herbaceous note to the soup, providing a fresh and vibrant finish to the dish.

Essential Tools for Making This Soup

  • Instant Pot: Essential for pressure cooking the soup quickly and efficiently.
  • Sauté pan: Used to sauté the onions and garlic before pressure cooking the soup in the Instant Pot.

Serves: 6 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 4 cups chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 package (25 oz) frozen cheese ravioli
  • 2 cups fresh spinach
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions:

  1. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, and sauté until softened.
  2. Stir in the Italian seasoning and red pepper flakes.
  3. Pour in the broth and diced tomatoes, then add the frozen ravioli. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
  4. Once done, quick release the pressure and stir in the spinach until wilted. Season with salt and pepper.
  5. Ladle the soup into bowls, top with shredded mozzarella, and garnish with fresh basil.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 35 g | Protein: 15 g | Total Fat: 16 g | Saturated Fat: 7 g | Trans Fat: 0 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 40 mg | Sodium: 900 mg | Dietary Fiber: 4 g | Sugar: 4 g | Calcium: 250 mg | Potassium: 400 mg | Iron: 3 mg | Vitamin A: 800 µg | Vitamin C: 20 mg

Tips for Making Cheesy Ravioli Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed, but do not add the spinach.
  • Let the soup cool completely before refrigerating in an airtight container for up to 2 days.
  • When ready to serve, reheat the soup on the stove, add the spinach, and simmer until wilted.

Freezing Instructions

  • Prepare the soup without adding the spinach or cheese.
  • Allow the soup to cool completely before transferring it to a freezer-safe container.
  • Freeze for up to 3 months.
  • When ready to eat, thaw the soup in the refrigerator overnight.
  • Reheat on the stove, add the spinach, and top with fresh mozzarella before serving.

Did you know that adding a splash of balsamic vinegar to this instant pot cheesy ravioli soup recipe enhances the depth of flavors and gives it a subtle tangy kick? It's a secret ingredient that takes this soup to the next level!

Common Questions About This Ravioli Soup Recipe

FAQ:
Can I use fresh ravioli instead of frozen in this recipe?
Yes, you can use fresh ravioli, but be mindful of adjusting the cooking time accordingly as fresh ravioli cooks faster than frozen.
Can I substitute the cheese ravioli with another type of ravioli?
Absolutely! Feel free to use any type of ravioli you prefer, such as meat-filled or spinach-filled ravioli, to customize the soup to your liking.
How long does it take to release the pressure after cooking?
You can quick release the pressure once the cooking time is done, which usually takes just a few minutes.
Can I add other vegetables to this soup?
Of course! You can add in other vegetables like diced carrots, zucchini, or bell peppers to enhance the flavor and nutrition of the soup.
How should I store any leftovers of this soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.

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