Save My daughter walked into the kitchen one rainy Tuesday and announced she wanted pizza for dinner, but I'd already committed to soup. Instead of negotiating, I dumped pizza sauce into the pot alongside browned sausage and called it an experiment. She watched, suspicious at first, then curious as the mozzarella melted into glossy pools on top. By the time we sat down, she'd named it Pizza Soup, and it's been in our weekly rotation ever since.
I made this for a group of friends during a winter potluck, and three of them asked for the recipe before they'd even finished their bowls. One friend, who claimed she didn't like soup, went back for seconds and admitted she'd been wrong about soup all along. It's become my go-to when I want something that feels indulgent but comes together faster than ordering delivery.
Ingredients
- Italian sausage: The star of the show, providing savory depth and a little fat that enriches the broth. Remove the casings so it crumbles easily and browns in irregular, flavorful bits.
- Yellow onion: Adds sweetness and body to the base. Dice it small so it melts into the soup rather than floating in large chunks.
- Red bell pepper: Brings color, a hint of sweetness, and that classic pizza topping vibe. You can swap in green pepper if that's what you have.
- Garlic: Two cloves are enough to perfume the pot without overpowering the tomato and sausage. Mince it fine so it distributes evenly.
- Chicken or vegetable broth: The liquid foundation. Low-sodium gives you control over the salt, especially since pizza sauce can be salty on its own.
- Pizza sauce: This is what makes it taste like pizza. Use your favorite jarred brand or leftover homemade sauce.
- Diced tomatoes: Adds texture and a fresher tomato note. Don't drain them, the juice helps build the broth.
- Mozzarella cheese: Melts into creamy, stretchy goodness. Shred it yourself from a block for the best melt and flavor.
- Oregano and basil: Dried herbs are perfect here, blooming in the simmering broth and giving that unmistakable Italian aroma.
- Crushed red pepper flakes: Optional, but a pinch adds warmth and a gentle kick that balances the richness.
- Fresh basil or parsley: A bright, herby finish that makes each bowl look and taste restaurant-worthy.
Instructions
- Brown the sausage:
- Crumble the Italian sausage into a large pot over medium heat, breaking it apart with a wooden spoon as it sizzles. Cook until no pink remains, about 5 to 7 minutes, then drain any excess fat if the pot looks greasy.
- Sauté the vegetables:
- Toss in the diced onion and red bell pepper, stirring them into the sausage until they soften and the onion turns translucent, about 4 minutes. Add the minced garlic and cook for one more minute until the kitchen smells incredible.
- Build the broth:
- Pour in the chicken broth, pizza sauce, and the entire can of diced tomatoes with their juice. Stir everything together, scraping up any browned bits stuck to the bottom of the pot.
- Season and simmer:
- Sprinkle in the oregano, basil, red pepper flakes, salt, and black pepper. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally so nothing sticks.
- Melt in the cheese:
- Taste the soup and adjust the seasoning if needed. Stir in half the shredded mozzarella, watching it melt into silky ribbons throughout the broth.
- Serve and garnish:
- Ladle the soup into bowls and top each one with the remaining mozzarella. Finish with a sprinkle of fresh basil or parsley for color and a burst of freshness.
Save There's something about ladling this into mismatched bowls on a cold night that makes the kitchen feel like the best room in the house. My son once said it tasted like pizza and a hug at the same time, which is probably the highest compliment I've ever received for anything I've cooked. It's one of those recipes that turns a regular Wednesday into something a little bit special.
Customizing Your Pizza Soup
This soup is endlessly adaptable, just like pizza itself. I've stirred in sliced mushrooms, black olives, and even diced pepperoni when I'm feeling indulgent. One time I used spicy Italian sausage and added extra red pepper flakes, and it became my husband's favorite version. You can also make it vegetarian by swapping the sausage for plant-based crumbles or extra vegetables like zucchini and spinach.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to four days. The flavors deepen overnight, making day-two soup even better than the original batch. Reheat gently on the stovetop over low heat, adding a splash of broth if it's thickened up, and stir in a little fresh mozzarella to bring back that creamy, melty magic.
Serving Suggestions
I love serving this with crusty bread or garlic bread for dipping, turning it into a full meal that feels indulgent without much effort. A simple green salad on the side balances the richness, and a glass of red wine doesn't hurt either. If you're feeding kids, let them sprinkle extra cheese on top and they'll feel like they're helping customize their own pizza bowl.
- Try smoked mozzarella or provolone for a deeper, more complex flavor.
- Top with a drizzle of good olive oil and a crack of black pepper right before serving.
- Freeze individual portions in freezer-safe containers for up to three months, perfect for busy weeknights.
Save This soup has a way of turning an ordinary evening into something warm and memorable, one bowl at a time. I hope it becomes a favorite in your kitchen, too.
Recipe FAQ
- → Can I use a vegetarian alternative for the sausage?
Yes, plant-based sausage substitutes work well to retain the savory depth while keeping it meat-free.
- → What cheeses complement this soup best?
Mozzarella melts beautifully, but smoked mozzarella or provolone can add a distinctive flavor twist.
- → How do I make this soup spicier?
Incorporate extra crushed red pepper flakes or a pinch of cayenne to increase heat to your preference.
- → What is the best broth choice for this soup?
Low-sodium chicken or vegetable broth works well, allowing the sausage and tomato base to shine.
- → Can I add vegetables for extra texture?
Yes—sliced mushrooms, black olives, or pepperoni chunks enrich the flavor and add variety.