Save There's something about the smell of Italian sausage browning in a pot that makes you think you're not just cooking—you're creating comfort in a bowl. My sister called one rainy afternoon asking what I was making, and when I told her pizza soup, she laughed and said it sounded like I'd finally lost it. But when she showed up ten minutes later (yes, she lives close), that first spoonful convinced her it was genius.
I made this for my neighbors during a winter storm when the power kept flickering and everyone was a little anxious. Something about ladling warm soup into bowls and watching their shoulders relax made me realize this wasn't just dinner—it was a small act of care that happened to taste incredible.
Ingredients
- Italian sausage (400 g / 14 oz, casings removed): The backbone of this soup, bringing salty, herby richness that makes everything else taste better. I always buy good quality—it makes a real difference.
- Yellow onion (1 medium, diced): It softens and sweetens as it cooks, creating the flavor foundation that holds the whole thing together.
- Red bell pepper (1, diced): Adds a gentle sweetness and bright color that keeps the soup from looking dull.
- Garlic (2 cloves, minced): Just enough to whisper in the background without overpowering the pizza flavors you're after.
- Chicken or vegetable broth (700 ml / 3 cups, low-sodium): The liquid canvas—I use low-sodium so the other flavors stay the star.
- Pizza sauce (400 ml / 1 2/3 cups): This is your shortcut to authentic pizza flavor without fussing with tomato paste and spices.
- Diced tomatoes (1 can, 400 g / 14 oz, undrained): Keeps the soup chunky and adds bright tomato tang that balances the richness.
- Mozzarella cheese (150 g / 1 1/2 cups, shredded): Melted into the broth, it becomes creamy and luxurious—use whole milk mozzarella if you can.
- Dried oregano (1 tsp): Non-negotiable for pizza flavor; don't skip it.
- Dried basil (1/2 tsp): A gentler complement to the oregano, adding herbaceous warmth.
- Crushed red pepper flakes (1/4 tsp, optional): For people who like a little heat and pizza-parlor attitude in their bowl.
- Salt and black pepper (to taste): Taste as you go—this matters more than you'd think.
- Fresh basil or parsley (2 tbsp, chopped, optional): A final bright note that makes people think you're fancier than you actually are.
Instructions
- Brown the sausage:
- Heat your pot over medium and crumble the sausage straight in, breaking it into small pieces as it cooks. After 5 to 7 minutes, it should be golden and cooked through—that's when you know you've built a flavor base worth building on.
- Soften the vegetables:
- Add your diced onion and red pepper to the sausage, stirring everything together. Let them cook for about 4 minutes until they're soft and the onion turns translucent—this is when the pot starts smelling like home cooking.
- Toast the garlic:
- Stir in your minced garlic and let it cook for just 1 minute. You want it fragrant, not browned—garlic burns fast and tastes bitter if you're not paying attention.
- Build the broth:
- Pour in your broth, pizza sauce, and the tomatoes with their juice, stirring to make sure everything blends smoothly. The colors will swirl together in a beautiful way.
- Season and simmer:
- Add oregano, basil, red pepper flakes if you're using them, plus salt and pepper to taste. Bring it to a gentle boil, then turn the heat down and let it simmer uncovered for 15 to 20 minutes, stirring now and then—this gives the flavors time to get to know each other.
- Taste and adjust:
- Before you add the cheese, take a spoon and taste. If it needs more oregano or salt, now's the time to fix it—you can't take it back once the cheese is in.
- Add the mozzarella:
- Stir in half the mozzarella just before serving, letting it melt into the warm broth until creamy and soft. This is the moment it stops tasting like regular soup and becomes something special.
- Serve and finish:
- Ladle the soup into bowls and top each one with the remaining mozzarella—it'll soften from the heat—and a scatter of fresh basil or parsley if you have it. This is when people's faces light up.
Save My kid, who usually picks tomatoes out of everything, asked for thirds and then wanted to know if we could eat this every week. That's when I knew this recipe had done what good food does—it stopped being about instructions and became a memory we'd actually want to repeat.
Making It Your Own
This soup loves creativity. Some nights I've added sliced mushrooms because they were sitting in my fridge, and they soaked up the pizza flavors beautifully. Black olives scattered on top bring a salty, briny contrast that makes every spoonful interesting. My friend who makes it vegetarian uses plant-based sausage and swears it's just as good, and honestly, she's right—the soup's real magic is in the sauce and cheese, not the meat.
What to Serve With It
Crusty bread is non-negotiable for dipping, but I've also served this with garlic toast on the side and watched people use it to scoop cheese from the bottom of their bowls. A simple green salad cuts through the richness if you want something fresh alongside, and cold ginger ale or sparkling water feels right somehow—it's like a casual dinner-party vibe without any of the fuss.
Small Changes That Matter
I've experimented with different cheeses because I was curious, and smoked mozzarella brings a subtle depth that changes the whole feeling of the dish. Provolone adds something sharper and more sophisticated if you want to dress it up. The red pepper flakes are optional, but even a small pinch adds a whisper of heat that makes your taste buds wake up and pay attention.
- Drain excess fat from the sausage if there's a lot pooling at the bottom—you want flavor, not grease.
- Use low-sodium broth so the other flavors stay in the spotlight where they belong.
- Stir occasionally while simmering so nothing sticks and everything cooks evenly.
Save Pizza soup has become one of those recipes I make without thinking, the way you reach for a favorite sweater. It's proof that some of the best food comes from the simplest idea: take something you already love and ask what it would taste like warm and in a bowl.
Kitchen Tips & Answers
- → Can I make this soup vegetarian?
Yes, substitute the Italian sausage with plant-based alternatives or omit it altogether. Adding mushrooms or olives can enhance flavor.
- → What type of cheese works best?
Mozzarella melts smoothly and provides creaminess, but smoked mozzarella or provolone can add a smoky twist.
- → How can I make this soup gluten-free?
Use gluten-free broth and sausage options to keep the dish suitable for gluten-free diets.
- → Can I add other toppings to the soup?
Yes, toppings like sliced mushrooms, black olives, or pepperoni can add variety and depth to the flavors.
- → What bread pairs well with this dish?
Crusty artisan bread or garlic bread are great for dipping and complementing the rich broth.
- → How long does the soup keep after cooking?
Stored in an airtight container, it stays fresh in the refrigerator for 3-4 days.