Save The kitchen smelled like a pizzeria on a rainy Friday night when I first made this soup. My roommate wandered in with that confused but hopeful expression people get when comfort food aromas override their curiosity. We were both exhausted from a week that felt like it had three Mondays in it, and something about bubbling broth with Italian sausage felt like the right kind of rebellion against adulthood responsibilities. That night we ate it standing up at the counter, too impatient to bother with proper plates.
Last winter my sister came over during that bleak stretch between Christmas and New Years when nobody knows what day it is anymore. She was nursing a cold and feeling sorry for herself, so I made a double batch. We sat on the couch with our bowls balanced on our knees and watched terrible movies while the steam fogged up the windows. She texted me the next morning asking for the recipe, which is basically her love language.
Ingredients
- Italian sausage: The spicy kind adds depth that mild sausage just cannot deliver, and removing the casings lets it crumble perfectly into every spoonful
- Yellow onion: Diced small enough that they practically dissolve into the broth but still leave behind that savory foundation
- Red bell pepper: Brings sweetness that cuts through the rich meat and keeps the soup from feeling too heavy
- Garlic: Two cloves might seem modest but since it simmers instead of sautéing long, the flavor stays fresh and present
- Chicken or vegetable broth: Low sodium gives you control because the pizza sauce and sausage bring plenty of salt already
- Pizza sauce: This is the secret ingredient that makes it taste like actual pizza instead of just tomato soup with meat
- Diced tomatoes: Keep the juice because that liquid is pure flavor gold and helps create the perfect consistency
- Mozzarella cheese: Shredding it yourself makes a huge difference in how it melts and stretches
- Dried oregano and basil: The classic duo that ties everything together with that familiar Italian restaurant profile
- Crushed red pepper flakes: Even if you do not love heat, just a pinch wakes up all the other flavors
- Fresh basil or parsley: The finishing touch that makes it look like you put in way more effort than you actually did
Instructions
- Brown the sausage:
- Crumble the Italian sausage into a large pot over medium heat and let it cook until fully browned, about 5 to 7 minutes. You want those nice crispy bits forming on the bottom of the pot because that is where the flavor lives. Drain off some of the excess fat if it looks like too much, but leave a little behind for the vegetables to cook in.
- Soften the aromatics:
- Add the diced onion and red bell pepper directly into the pot with the sausage. Sauté them for about 4 minutes until they are softened and starting to smell amazing. Stir in the minced garlic and let it cook for just 1 minute until it becomes fragrant. Watch the garlic carefully because burned garlic turns bitter and ruins the whole vibe.
- Build the soup base:
- Pour in the broth, pizza sauce, and the entire can of diced tomatoes including all that juice. Stir everything together and let the tomatoes break down a bit as it heats up. Add the oregano, basil, red pepper flakes if you are using them, and salt and pepper to taste. Bring it to a gentle boil then reduce the heat and let it simmer uncovered for 15 to 20 minutes. The liquid should reduce slightly and thicken up nicely.
- Add the cheese magic:
- Taste the soup and adjust any seasonings that need tweaking. Stir in half of the mozzarella right in the pot and let it melt into the broth, making it suddenly rich and creamy. Ladle the hot soup into bowls and immediately top each one with the remaining cheese. The residual heat will melt the topping into those perfect gooey strings we all secretly love.
Save My kids started calling this Friday soup because it became our thing after long weeks when cooking dinner felt like climbing a mountain. Something about familiar flavors in soup form feels like a hug from the inside out. Last week my six year old actually asked if we could have it on Tuesday too.
Making It Your Own
Once you have made this soup a few times you will start seeing opportunities to tweak it toward whatever pizza you love best. Sometimes I add sliced mushrooms during the vegetable step if I have extra ones that need using. Other times pepperoni slices go in during the last five minutes of simmering so they do not get too soft. The beauty is that this soup is basically a blank canvas for whatever pizza toppings you wish were delivery right now.
The Bread Situation
You absolutely need something for dipping because ignoring that opportunity would be a crime against comfort food. Garlic bread works obviously but honestly any crusty bread will do the job beautifully. I have been known to toast baguette slices with a little butter and parmesan when I want to feel fancy. The bread soaks up that cheesy tomato broth in ways that make the whole experience feel complete and necessary.
Serving And Storage
This soup feeds a crowd easily or makes excellent lunch leftovers for a few days. Store it in the refrigerator without the cheese topping and add fresh cheese when you reheat individual portions. The broth keeps getting better as the flavors meld together in the fridge.
- Freeze the soup base without cheese for up to three months if you want to meal prep
- Add the fresh garnish right before serving because basil turns dark and sad in hot soup
- A drizzle of olive oil on top right before serving adds restaurant quality richness
Save There is something deeply satisfying about eating pizza flavors with a spoon, like you have discovered a loophole in the rules of comfort food. Enjoy every steaming, cheesy bite.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply substitute plant-based sausage for the Italian sausage. The rest of the ingredients are naturally vegetarian, making it an easy swap while keeping all the savory flavors intact.
- → What can I serve with pizza soup?
Crusty bread is ideal for dipping and soaking up the flavorful broth. Garlic bread, breadsticks, or a simple green salad with Italian dressing also pair perfectly. The soup itself is quite filling as a main dish.
- → How long does this soup keep?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. The flavors often develop even more after a day or two.
- → Can I freeze pizza soup?
You can freeze it for up to 3 months, though the cheese texture may change slightly. Freeze before adding the final mozzarella garnish, and add fresh cheese when reheating for the best results.
- → How can I make it spicier?
Add the full amount of crushed red pepper flakes, or increase to 1/2 teaspoon for more heat. You can also use hot Italian sausage instead of mild, or add a pinch of cayenne pepper along with the other seasonings.
- → What other pizza toppings work well?
Sliced mushrooms, black olives, pepperoni, or diced bell peppers all make excellent additions. Add them when sautéing the vegetables so they cook through. Just keep in mind that toppings like pepperoni will add extra saltiness.