Save My neighbor brought this over one winter evening when I had the flu, and I honestly thought she'd melted a pizza into a bowl. The smell alone—garlicky sausage, bubbling tomato, that unmistakable oregano warmth—made me sit up for the first time all day. She laughed and said her kids refused to eat regular soup anymore, so she just started throwing pizza toppings into a pot. I've been doing the same ever since, and it never fails to feel like a hug in a bowl.
I made this for a group of friends during a game night, and someone asked if I'd accidentally ordered delivery. The way the mozzarella stretches when you ladle it into bowls makes everyone lean in closer. One friend added pepperoni to hers, another stirred in olives, and by the end of the night we'd turned it into a build your own pizza soup bar. It became our new tradition, and now nobody shows up without a weird topping to try.
Ingredients
- Italian sausage: The flavor base of the whole soup, browning it properly creates those crispy, caramelized bits that make every spoonful rich and savory.
- Yellow onion: Adds sweetness and depth once it softens, balancing the acidity of the tomatoes without overpowering the other flavors.
- Red bell pepper: Brings a slight sweetness and vibrant color, plus it holds its shape nicely even after simmering.
- Garlic: Just a minute in the pot releases that sharp, aromatic punch that makes the whole kitchen smell like an Italian restaurant.
- Chicken or vegetable broth: The liquid foundation that lets all the flavors meld together, low sodium gives you control over the saltiness.
- Pizza sauce: This is where the pizza magic happens, thicker and more seasoned than plain tomato sauce, it gives the soup that unmistakable pizzeria taste.
- Diced tomatoes: The undrained juice adds body and a fresh tomato brightness that keeps the soup from feeling too heavy.
- Mozzarella cheese: Melts into creamy, gooey pockets that cling to your spoon just like the cheese on a hot slice.
- Oregano and basil: These dried herbs are the soul of pizza seasoning, they bloom beautifully as the soup simmers.
- Crushed red pepper flakes: Optional but wonderful, they add a gentle warmth that lingers on your tongue without overwhelming the other flavors.
Instructions
- Brown the sausage:
- Crumble the sausage into a large pot over medium heat, breaking it into small chunks with your spoon as it sizzles and turns golden brown, about 5 to 7 minutes. If there's a pool of grease, pour most of it off but leave a little for flavor.
- Soften the vegetables:
- Toss in the diced onion and red bell pepper, stirring them around until they start to soften and the onion turns translucent, about 4 minutes. The smell will shift from meaty to sweet and aromatic.
- Wake up the garlic:
- Add the minced garlic and stir constantly for just one minute until it smells incredible and starts to turn golden. Don't let it burn or it'll taste bitter.
- Build the broth:
- Pour in the chicken broth, pizza sauce, and the entire can of diced tomatoes with all their juice, stirring everything together until it's well combined. The pot will look gloriously red and chunky.
- Season and simmer:
- Sprinkle in the oregano, basil, red pepper flakes if you like heat, and a good pinch of salt and black pepper, then bring it to a gentle boil before reducing the heat to low. Let it simmer uncovered for 15 to 20 minutes, stirring occasionally, so all the flavors can marry and deepen.
- Taste and tweak:
- Dip a spoon in and taste the broth, adding more salt, pepper, or herbs if it needs a little boost. This is your chance to make it perfect.
- Melt in the cheese:
- Just before serving, stir in half the mozzarella and watch it melt into creamy, stringy ribbons that make the soup impossibly rich. Don't add it too early or it can get clumpy.
- Serve and top:
- Ladle the hot soup into bowls and sprinkle the remaining mozzarella on top of each serving, letting it melt slightly from the heat. Finish with a scatter of fresh basil or parsley if you have it.
Save The first time I served this to my mom, she looked confused for a second, then smiled and said it reminded her of the pizza parlor we used to walk to after school. She dipped her bread into the bowl over and over, soaking up every bit of cheesy broth, and told me it tasted like a memory she didn't know she'd been missing. That's when I realized food doesn't just fill you up, it brings people back to the moments that mattered.
Making It Your Own
This soup is incredibly forgiving and practically begging you to customize it. I've stirred in sliced mushrooms, halved black olives, and even diced pepperoni when I wanted it to taste more like a supreme pizza. One time I used smoked mozzarella instead of regular, and the depth it added was stunning, almost like the soup had been simmering for hours. If you want it vegetarian, swap the sausage for plant based crumbles or just load up on extra veggies like zucchini and spinach.
Serving Suggestions
Crusty bread is non negotiable in my house, the kind with a thick, chewy crust that you can tear apart and dunk into the broth until it's soft and soaked. I've also served this with garlic knots on the side, and people went wild for it. If you want to make it feel even more like pizza night, set out little bowls of extra toppings, shredded parmesan, red pepper flakes, fresh basil, even a drizzle of good olive oil, and let everyone doctor their bowl however they like.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to three days, though the mozzarella will solidify as it cools and you'll need to stir it back in when you reheat. I usually warm it gently on the stove over low heat, adding a splash of broth if it's thickened up too much overnight. You can freeze it for up to two months, but I recommend leaving out the cheese and stirring in fresh mozzarella after reheating for the best texture.
- Store in an airtight container and let it cool completely before refrigerating.
- Reheat individual portions in the microwave for about two minutes, stirring halfway through.
- If freezing, thaw in the fridge overnight before reheating on the stovetop.
Save This soup has become my answer to almost every craving, whether it's comfort, convenience, or just wanting to feel like a kid again on pizza night. I hope it fills your kitchen with the same warmth and makes everyone at your table lean in a little closer.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, substitute the Italian sausage with plant-based or vegetable-based sausage. The soup will maintain its savory character with the pizza sauce and mozzarella as primary flavor components.
- → How can I make this gluten-free?
Use certified gluten-free chicken or vegetable broth and ensure your Italian sausage is gluten-free. Most pizza sauces are naturally gluten-free, but always verify the label to be certain.
- → What cheese alternatives work well?
Smoked mozzarella adds a deeper flavor, while provolone provides a sharper taste. You can also try a blend of mozzarella and parmesan for added complexity.
- → Can I prepare this soup ahead of time?
Yes, prepare through step 5 and refrigerate. Add the mozzarella just before serving to ensure proper melting and texture. Reheat gently over medium heat, stirring occasionally.
- → What toppings enhance the pizza flavor?
Fresh basil or parsley add brightness. Consider sliced mushrooms, black olives, or pepperoni for additional pizza-inspired toppings. Serve with crusty bread for dipping.
- → How do I adjust the spice level?
Increase or decrease the red pepper flakes to taste. For more heat, use hot Italian sausage instead of mild. Add extra garlic for deeper flavor intensity.