Pizza Sausage Soup Flavor (Print Version)

Hearty soup blending Italian sausage, tomato sauce, mozzarella, and fresh herbs in a warming broth.

# Ingredient List:

→ Meats

01 - 14 oz Italian sausage, casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Soup Base

05 - 3 cups low-sodium chicken or vegetable broth
06 - 1 2/3 cups pizza sauce
07 - 1 (14 oz) can diced tomatoes, undrained

→ Cheeses

08 - 1 1/2 cups shredded mozzarella cheese

→ Seasonings

09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh basil or parsley (optional)

# Steps:

01 - In a large pot over medium heat, crumble and brown the Italian sausage until cooked through, about 5-7 minutes. Drain excess fat if necessary.
02 - Add the diced onion and red bell pepper. Sauté until softened, about 4 minutes.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in the broth, pizza sauce, and diced tomatoes. Stir to combine.
05 - Add oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally.
06 - Taste and adjust seasoning if needed.
07 - Just before serving, stir in half the mozzarella until melted.
08 - Ladle soup into bowls and top each with remaining mozzarella. Garnish with fresh basil or parsley if desired.

# Helpful Hints:

01 -
  • It satisfies pizza cravings without turning on the oven or waiting for dough to rise.
  • The broth base makes it lighter than traditional pizza but still deeply satisfying and rich.
  • Leftovers taste even better the next day once the flavors marry overnight in the fridge.
  • You can customize toppings just like pizza, so everyone gets exactly what they want in their bowl.
02 -
  • Don't skip draining the sausage if it releases a lot of fat, or the soup will taste greasy instead of hearty.
  • Add the mozzarella at the very end and off the heat if possible, stirring gently so it melts smoothly without clumping or turning stringy.
  • Let the soup simmer long enough for the flavors to blend, but don't boil it hard or the tomatoes can turn bitter.
03 -
  • Use a high-quality pizza sauce, it's the backbone of the flavor and makes all the difference.
  • Shred your own mozzarella instead of buying pre-shredded, it melts smoother and tastes fresher without the anti-caking agents.
  • If you like a thicker soup, simmer it a bit longer uncovered or mash some of the tomatoes against the side of the pot to release their natural starches.
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