Save I was standing in my kitchen one Tuesday night, staring at a jar of pizza sauce and wondering what to do with the leftover Italian sausage in my fridge. The thought hit me: what if pizza could be soup? It sounded ridiculous at first, but the more I stirred that pot, the more it made sense. By the time I ladled the first bowl, the kitchen smelled like a pizzeria, and I knew I'd stumbled onto something special. My daughter took one spoonful and declared it better than delivery.
The first time I made this for friends, I didn't tell them what it was called. I just set the bowls down and watched their faces light up as they tasted it. One friend said it reminded her of Friday nights as a kid, waiting for pizza to arrive. Another went back for seconds before anyone else had finished their first bowl. That night, this soup became more than dinner—it became the thing people asked me to make again and again.
Ingredients
- Italian sausage: This is the soul of the soup, bringing savory richness and a little bit of spice that pizza just wouldn't be the same without.
- Yellow onion: Diced onion adds sweetness as it softens, building a base layer of flavor that holds everything together.
- Red bell pepper: The slight sweetness and pop of color make this feel more like a supreme pizza in a bowl.
- Garlic: Two cloves minced and cooked until fragrant bring warmth and depth that you can smell across the kitchen.
- Chicken or vegetable broth: Low sodium is key here so you control the saltiness, especially once the sausage and cheese join in.
- Pizza sauce: This is what makes the soup unmistakably pizza, tangy and herby and just right.
- Diced tomatoes: The chunks and juices add texture and a fresh tomato brightness that balances the richness.
- Mozzarella cheese: Shredded and stirred in at the end, it melts into gooey, stretchy perfection.
- Oregano and basil: Dried herbs bring that classic Italian seasoning vibe without any extra fuss.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that makes each spoonful more interesting.
- Fresh basil or parsley: A sprinkle on top makes it look beautiful and taste even fresher.
Instructions
- Brown the sausage:
- Crumble the Italian sausage into a large pot over medium heat and let it sizzle until cooked through, about 5 to 7 minutes. If there's a lot of grease, drain most of it off so the soup doesn't get too oily.
- Soften the vegetables:
- Toss in the diced onion and red bell pepper, stirring occasionally until they soften and smell sweet, about 4 minutes. Add the minced garlic and stir for just a minute until it fills the kitchen with that unmistakable garlic aroma.
- Build the broth:
- Pour in the chicken or vegetable broth, pizza sauce, and the can of diced tomatoes with all their juices. Stir everything together so it looks like a bubbling pizza dream.
- Season and simmer:
- Sprinkle in the oregano, basil, red pepper flakes if you like a little kick, and season with salt and black pepper. Bring it to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes, stirring now and then so nothing sticks.
- Melt in the cheese:
- Taste the soup and adjust the seasoning if needed. Stir in half the shredded mozzarella and watch it melt into creamy, cheesy swirls.
- Serve it up:
- Ladle the soup into bowls and top each one with the remaining mozzarella. Garnish with fresh basil or parsley if you have it, and serve while it's still steaming hot.
Save There was this one evening when my son had a rough day at school, and I made this soup without him knowing. When he came into the kitchen and saw me ladling it into bowls, he smiled for the first time all day. He said it smelled like the pizza place we used to go to on weekends. We sat together, dipping crusty bread into the broth, and didn't talk much, but I could feel the heaviness lift. That's when I realized this soup wasn't just food—it was comfort in a bowl.
Making It Your Own
This soup is incredibly forgiving and welcomes whatever pizza toppings you love. I've thrown in sliced mushrooms, black olives, and even diced pepperoni when I'm feeling indulgent. One time I used smoked mozzarella instead of regular, and it added this deep, campfire-like richness that was unforgettable. If you want it vegetarian, swap the sausage for a plant-based version or even crumbled tofu seasoned with fennel and garlic. The beauty of this recipe is that it bends to your cravings without breaking.
What to Serve Alongside
I almost always serve this with crusty bread, the kind you can tear apart and dip into the broth until it soaks up all that cheesy, tomatoey goodness. A simple green salad with a bright vinaigrette balances the richness beautifully. If you're feeding a crowd, garlic knots or breadsticks make it feel like a full pizzeria experience. Sometimes I'll put out a little bowl of grated Parmesan and extra red pepper flakes so everyone can customize their bowl at the table.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, though the mozzarella may solidify a bit as it cools. When you reheat it on the stovetop over low heat, it comes back to life beautifully, and you can stir in a splash of broth if it's thickened too much. I don't recommend freezing this soup because the cheese doesn't thaw as nicely, but if you plan to freeze it, leave the mozzarella out and stir it in fresh when you reheat.
- Store in an airtight container in the fridge for up to three days.
- Reheat gently on the stovetop, adding a little broth if needed.
- If freezing, omit the cheese and add it fresh after reheating.
Save This soup has become one of those recipes I turn to when I need something fast, filling, and just plain happy. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply substitute the Italian sausage with plant-based sausage or omit it entirely and increase vegetables like mushrooms, zucchini, or spinach for heartiness.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add fresh mozzarella when serving for best texture.
- → Is this soup gluten-free?
It can be if you use certified gluten-free broth and sausage. Always check product labels carefully, as some sausages and broths may contain gluten or thickeners.
- → What cheese alternatives work well?
Try smoked mozzarella, provolone, or a blend of mozzarella and parmesan for deeper flavor. For a creamier texture, stir in a splash of heavy cream before adding cheese.
- → Can I freeze this soup?
Freeze without adding the mozzarella cheese. Thaw overnight in the refrigerator and reheat gently, stirring in fresh mozzarella just before serving for optimal melting.