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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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