bowl of soup on a table next to slices of ciabatta

Vegan Ravioli & Sausage Stew

Fresh pasta and store-bought sausage come together in this Vegan Ravioli & Sausage Stew for an easy weeknight meal on the table in less than 30 minutes.

Table of Contents

We all have our favorites and Beyond Meat and Kite Hill are two of my go-to plant-based brands.  I’ve used Beyond Meat’s Beef to make tacos, chili, and my grandmother’s Italian meatballs. Equally, Kite Hill is my cream cheese of choice – not only for schmearing on bagels but also for my homemade spreads and dips (especially my family’s favorite Caramelized Onion Dip).

In this Vegan Sausage & Ravioli Stew, Beyond Meat, and Kite Hill are a perfect pair. Beyond Meat’s tasty sausage is the perfect complement to Kite Hill’s pasta pillows. I combined the two to make a hearty meal for those nights you want a bowl of comfort but don’t have a lot of time to prepare dinner. Easy to make, but full of flavor, you’ll enjoy every last spoonful of this robust soup.

bowl of soup on a table in front of a glass of water

Why I Love This Recipe

“Homemade-ish” is the term I coined for a homemade meal that takes a little help from the store. Whether it’s a sauce, pre-marinated tofu, or salad in a bag, a prepared ingredient speeds up and simplifies dinner prep – and although you’re not making everything from scratch, it’s still a homemade meal.


In this recipe, store-bought pasta and vegan sausage go a long way in getting a hearty soup / stew on the table in record time. With it’s non vegan appeal, it’s also a weeknight winner in my book. Finally, if you’re like me and covet leftovers for lunch (or dinner later in the week), you’ll appreciate how scaleable this recipe is for planning for extra servings. 

Ingredients & Substitutions for Vegan Ravioli & Sausage Stew

Olive oil, garlic and onion

These three ingredients are the beginning of every great stew.


Vegan Sausage

I’ve covered my favorite above, but you can also make your own homemade or use another store-bought brand. Ideally, you want a product that crumbles easily (or make sure you can chop finely).


Vegan Ravioli

Ravioli is my choice for this stew but you can swap tortellini with equally delicious results.



I prefer lacinato kale, but curly works fine too. The sturdiness of this leafy green brings great texture to the stew.


Cannellini beans

The soft texture of this Italian bean is a nice contrast to the chewiness of the ravioli and packs more protein into this stew.


Vegetable broth

I prefer to use this broth for more flavor. 

How To Make Vegan Ravioli & Sausage Stew

  1. Saute the onions and garlic: Heat the oil cook the garlic and onion until translucent.
  2. Add the sausage: Crumble the sausage into the pot.
  3. Add the seasonings, greens and broth: Bring everything to a boil and simmer for 10 minutes.
  4. Add in the pasta and beans: Stir in the remaining ingredients, adding more broth as needed.
  5. Taste and serve: Season with more salt and pepper as needed, and serve immediately. 
several fresh ravioli on a counter next to a rolling pin

Meal Prep & Storage Tips

The stew can be prepped up to 5 days in advance if stored in airtight container in the refrigerator.

If prepping ahead of time, wait to add the kale until ready to serve. Also note that you may need to add more broth as the ravioli can absorb the liquid over time.

Don’t store the soup in the freezer as the ravioli will get soggy. 

What to Serve with Vegan Ravioli & Sausage Stew

Here are some ideas to round off your meal:

  1. Garlic Bread or Knots: Slices of garlic bread or knots are perfect for soaking up the stew’s savory broth. Their crisp texture contrasts nicely with the soft ravioli and sausage.

  2. Simple Green Salad: A fresh salad with a light vinaigrette is a simple side dish. I like using “softer” greens such as arugula, spinach, or a spring mix to counterbalance the heartiness of the kale.  

  3. Breadsticks: These are an easy option you can purchase from the store and bake while the stew simmers.

  4. Crostini: Small slices of toasted ciabatta topped with traditional bruschetta, olive tapenade or pesto sauce are a delicious idea for pairing with this stew.
pot of ravioli stew with steam coming out of it


Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli can be used in this recipe. You may need to adjust the cooking time slightly, as frozen ravioli needs more time than fresh. Keep an eye on it and test for doneness to avoid overcooking.

What alternatives can I use for vegan Italian sausage?

If you can't find vegan Italian sausage, you can substitute with other vegan meat alternatives like tempeh or seitan. You could also use extra beans or lentils for a whole-food protein source. Just be sure to adjust the seasoning to mimic the Italian sausage flavor, adding herbs like fennel, paprika, and red pepper flakes.

Can I add other vegetables to the stew?

Absolutely! This recipe is quite versatile. Feel free to add other vegetables such as diced carrots, bell peppers, green beans or zucchini. Just adjust the cooking time accordingly to ensure all vegetables are cooked through.

How can I make the stew thicker?

If you prefer a thicker stew, you can remove some of the cooked beans and mash them before returning them to the pot. Alternatively, you can dissolve a tablespoon of cornstarch in a little cold water and stir it into the stew, then simmer for a few minutes until thickened.

Is this recipe freezer-friendly?

You can freeze the stew, but keep in mind that the texture of the ravioli may change slightly upon thawing and reheating. It's best to freeze the stew without the ravioli and add fresh ones when you're reheating the stew.

Can this stew be made in advance?

Yes, this stew actually tastes better the next day as the flavors have more time to meld together. Just store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a little extra broth if necessary.
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bowl of soup on a table next to slices of ciabatta

Vegan Ravioli & Sausage Stew

  • Author: Stephanie Dreyer
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Fresh pasta and store-bought sausage come together in this Vegan Ravioli & Sausage Stew for an easy weeknight meal on the table in less than 30 minutes.


  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 vegan Italian sausage links (such as Beyond Meat)
  • 1 Tbsp Italian seasoning
  • 8 cups kale, chopped
  • 3 qt vegetable broth
  • 2 packages vegan ravioli, such as Kite Hill
  • 1 can cannellini beans, drained and rinsed
  • kosher salt, to taste
  • freshly ground black pepper, to taste


  1. Saute the onion and garlic: In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook for about 5 minutes until translucent.
  2. Crumble in the sausage: Cook for 5 minutes until browned.
  3. Add the seasonings and greens: Stir in the Italian seasoning, kale and 2 quarts of the broth. Simmer for 10 minutes.
  4. Stir in the remaining ingredients: Add the ravioli and beans: Stir in more broth as needed to cover the ravioli. Cover and simmer for 4 minutes.
  5. Taste: Season with salt and pepper as needed. 


  • Soy Allergy? Omit the sausage or use seasoned and crumbled tempeh or Pumfu.
  • Gluten Allergy? Use a gluten-free ravioli or pasta
  • Spoiler Alert: Vegan Ravioli & Sausage Stew will stay fresh in an airtight container in the refrigerator for 3 days. (When reheating, add more broth as needed.)
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soups & Stews
  • Method: Stovetop
  • Cuisine: Italian

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