When you take an acclaimed Cream of Mushroom Soup and add some Italian dumplings known as ravioli to it and give it healthy dose of marsala wine, grated Parmesan and a kiss of truffle oil, you have the fancier and heartier version that I’m calling Truffle Ravioli Soup. As quick and easy to make as it is scrumptious to slurp, this filling soup will serve as an entire meal along with some warmed Italian bread!
Instant Pot Truffle Ravioli Soup
When you take an acclaimed Cream of Mushroom Soup and add some Italian dumplings known as ravioli to it and give it healthy dose of marsala wine, grated Parmesan and a kiss of truffle oil, you have the fancier and heartier version that I'm calling Truffle Ravioli Soup. As quick and easy to make as it is scrumptious to slurp, this filling soup will serve as an entire meal along with some warmed Italian bread!
- 4 tablespoons (1/2 stick) salted butter
- 1 yellow onion, diced
- 2 pounds mushrooms, sliced (I use 1 pound each of baby bella and white)
- 6 cloves garlic, minced or pressed
- 1/2 cup marsala wine (sweet preferred over dry, see Jeff's Tips)
- 1/2 cup sherry wine
- 4 cups broth of your choice (I use 4 teaspoons Mushroom Better Than Bouillon + 4 cups water)
- 2 teaspoons Italian seasoning
- 1 cup heavy cream or half-and-half
- 1 - 1 1/2 pounds fresh ravioli of your choice; size and filling-wise (you can find this in your market or Wholesale clubs in the refrigerated section. I like the Rana brand. See Jeff's Tips.)
- 1 cup grated Parmesan or Pecorino Romano
- 1-2 teaspoons seasoned salt
- 1-2 tablespoons truffle oil (white or black), plus more for drizzling
- Add the butter to the Instant Pot, hit Sauté and Adjust to the More or High setting. Once melted and bubbling, add the onion and sautè for 1-2 minutes, until a bit translucent. Add the mushrooms and sauté another 5 minutes until softened, lightly browned and their juices have been released. Add the garlic and sauté for 1 minute longer.
- Deglaze the bottom of the pot with the mushrooms juices, so no browned bits are stuck on it. Add the wine and further deglaze the bottom of the bit. Allow to simmer for 1 more minute. Pour in the broth and Italian seasoning and stir well. Secure the lid, move the valve to the sealing position and hit Cancel followed by Pressure Cook or Manual at High Pressure for 5 minutes. Quick release when done.
- Using a slotted spoon, remove 1 1/2 cups of the mushrooms and set aside (it's fine if some of the onions come along for the journey). Take an immersion blender and blend the remainings mushrooms and onion in the soup into a purée.
- Add the cream and then hit Cancel followed by Sauté so it's on the More or High setting. Once bubbling, add the ravioli and let simmer for 4 minutes. Hit Cancel to turn the heat of the pot off.
- Stir in the Parmesan or Pecorino Romano. Taste the soup. If you find you want it more savory, add 1-2 traspoons of seasoned salt (start with 1 and work your way up if necessary). Then, finish it off by adding 1-2 tablespoons of truffle oil (start with 1 but I find 2 are perfect).
- Ladle into bowls topped with more Parmesan, reserved mushrooms and a little drizzle of truffle oil, if desired. Goes great with Italian bread!
For the wine, you can totally use 1 cup Marsala instead of 1/2 cup of that and 1/2 cup of Sherry. It'll make it even more Marsala-like in flavor if that's your bag (you can even use a mix of sweet and dry). And if you don't want wine, just use 1 more cup of broth.
You can keep this dairy-free by subbing 1/2 cup of extra-virgin olive oil for the butter in Step 1 and using an unsweetened nondairy milk in place of the cream in Step 4.
Rather use tortellini instead of ravioli? Go for it. Same simmer time in Step 4.
You can also use frozen ravioli or tortellini. Just give it a few extra minutes in Step 4 until properly cooked.
Making this one today! Mine won’t be pureed or have the cream in it. I know it’ll still be super amazing!!! I think I’ll add some spinach to it like I’ve done in many of your pasta recipes. If it’s good enough for Popeye, it’s certainly good enough for me!
Just some Typos I happened to spot…
In Step 2 … second line “…deglaze the bottom of the bit.”
In Step 3 … last sentence “…blend the remainings mushrooms and onion…”
In Step 5 “…add 1-2 traspoons of seasoned salt…”
Sorry, Jeffery, it’s just the curse of a proofreader! They leap right off the page! Feel free to ignore as I’m likely the only one it bothers! LOL!!
Goodness, and then I spelled your name wrong! Sorry, Jeffrey!! Love your recipes; love your recipe books!! ❤️👍🏻👍🏻
Jeffrey, need help! I am going to make this for my Insta Pot group and could not get truffle oil at the store. The very nice lady at Trader Joe’s suggested I buy their Truffle Powder seasoning and make my own by adding oil. How much oil and what kind of oil should I mix with the powder?