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This creamy ravioli soup is an easy and cozy one-pot meal! It’s gluten-free, dairy-free, and packed with vegetables.

Ravioli soup in a bowl with a spoon.

Who doesn’t love ravioli?! I’ve wholeheartedly missed ravioli, but since I’ve tried the Capello’s gluten and dairy-free ravioli, I’ve been so inspired to use them in all kinds of dishes. Filled pasta like ravioli or tortellini isn’t just for pasta dishes, they’re amazing in soups as well.

This ravioli soup is so filling, cozy, and comes with the added benefits of being easy and allergen friendly.

The Ingredients for Ravioli Soup

  • Ground chicken. This is used to make Italian chicken sausage. You can also use ground pork!
  • Carrots, onion, and spinach.
  • Tomato sauce and coconut cream. This makes the soup base!
  • Ravioli. I use the cappello’s butternut squash ravioli.

How to make Creamy Sausage Ravioli Soup

  • Cook and crumble the sausage. Set aside and drain the fat.
  • Saute the vegetables until soft. 
  • Add the liquids back to the pot and simmer. 

Three side by side photos of ravioli soup being cooked.

  • Add the ravioli. Simmer until cooked and stir in the spinach.
  • Serve fresh and topped with chopped parsley. 

ravioli soup in a pot with a wooden spoon.

Tips & tricks for ravioli soup

  • Don’t overcook the ravioli! For this particular recipe, I simmered the ravioli for 7 minutes. However, if you’re using a different kind of ravioli, that may be too much or too little time. Follow the package instructions, and taste test when necessary.
  • Make it your own. This recipe would also be great with different flavors like added mushrooms, or ground beef instead of sausage.

What sausage should you use for ravioli soup?

You can use either Italian chicken sausage or pork sausage. I don’t tolerate nightshades which are often in sausage, so I simply make my own seasoning blend by adding this mixture to 1 lb of ground beef:

  • 1 tbsp dried parsley
  • 1 tsp fennel seeds
  • 2 tsp Italian seasoning 
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Salt and pepper

Can you make ravioli soup in the instant pot?

You can make the base of the soup (before adding the ravioli) in the instant pot by cooking on high pressure for 7 minutes! I would then quick release the pressure and turn on saute mode. Add the ravioli and simmer until cooked. Stir in the spinach at the end.

Can you make this recipe AIP?

This recipe doesn’t lend itself well to being AIP because the ravioli itself has almond flour and eggs, but I’ve left instructions on how to make it nightshade free. It’s a great reintroduction recipe if you still don’t eat nightshades, gluten, grains or dairy!

Storage and Reheating Instructions

  • Store the soup in a glass container in the fridge. You can keep it in the fridge for 2-3 days.
  • Reheat on the stove. Add the soup to a pot and reheat for a few minutes, until warm.

Ravioli soup in a bowl with a spoon.

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Easy Creamy Sausage Ravioli Soup {Gluten & Dairy Free)

  • Author: Michelle


This creamy ravioli soup is an easy and cozy one-pot meal! It’s gluten-free, dairy-free, and packed with vegetables.


Units Scale


  1. Using a large dutch oven, cook and crumble the sausage over medium heat until fully cooked. Set aside and drain the fat.
  2. Add the olive oil to the pot. Once the oil is shimmering add the onion, garlic, and carrots. Saute for 3-4 minutes or until the onion is translucent.
  3. Pout in the broth, tomato sauce, coconut cream, Italian seasoning, and cooked sausage. Stir to combine. Bring to a boil and reduce to a medium simmer for 15 minutes.
  4. While the soup is a simmer, add the frozen ravioli. Stir for about 7-8 minutes or until the ravioli is cooked. Add the spinach and stir to wilt.
  5. Serve fresh topped with chopped parsley.


  • To make Italian chicken sausage at home, combine 1 lb of ground chicken with 1 tbsp dried parsley, 1 tsp fennel seeds, 2 tsp Italian seasoning, 2 tsp garlic powder, 2 tsp onion powder, and salt and pepper.
  • Depending on the sausage and broth that you’re using, the soup may already be well-salted. Salt to taste.