Pin It The first time my friend Sarah described pizza soup to me, I thought she was joking. We were huddled in her tiny apartment kitchen, watching snow pile up against the windows, and she insisted this ridiculous concept would actually work. One spoonful later and I was frantically texting my brother about how the universe had somehow condensed everything comforting about Friday night takeout into a bowl. Now its my go-to whenever someone needs convincing that soup can be exciting.
Last February during that terrible ice storm that trapped us inside for three days, this soup saved my sanity. I made a triple batch on the first day, and by the third, my roommate was actually guarding the last serving in the back of the fridge. The house smelled like an Italian grandmother had moved in, and somehow that made being stuck inside feel almost cozy instead of just stir crazy.
Ingredients
- Italian sausage: Removing the casings might feel messy but it lets those spices bloom directly into your broth, creating a depth you cannot achieve any other way
- Yellow onion: Dice it small enough that it almost disappears into the soup rather than having obvious onion chunks in every spoonful
- Red bell pepper: This adds sweetness that balances the acid from the tomatoes and the heat from any red pepper flakes you decide to include
- Garlic: Fresh minced is nonnegotiable here, and do not be afraid to let it cook for that full minute until your kitchen starts smelling incredible
- Low sodium broth: Regular broth will make this soup overwhelmingly salty, especially with the sausage and pizza sauce contributing their own salt content
- Pizza sauce: Use whatever brand your family actually ordered with delivery pizza, because that specific flavor triggers childhood memories
- Diced tomatoes: Keep all that liquid, it becomes part of your broth base and provides little bursts of fresh tomato texture throughout
- Mozzarella: Part of it melts into the soup creating those irresistible cheese pulls, while the rest goes on top for that golden bubbly finish
- Dried oregano and basil: These are your pizza insurance policy, guaranteeing the flavor profile reads unmistakably like your favorite slice
- Red pepper flakes: Even if you do not love spicy food, a tiny pinch wakes up all the other flavors so they do not taste flat
- Fresh basil: This is optional but adding it right at the end makes the whole bowl taste bright and finished, like someone actually put thought into presentation
Instructions
- Brown the sausage:
- Crumble the Italian sausage into your large soup pot over medium heat, breaking it up with your spoon and cooking until no pink remains, usually about 5 to 7 minutes.
- Soften the vegetables:
- Add the diced onion and red bell pepper directly to the pot with the sausage, stirring occasionally until the onion turns translucent and everything smells sweet, about 4 minutes.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.
- Build the broth:
- Pour in the broth, pizza sauce, and the entire can of diced tomatoes including all that liquid, stirring to combine everything into what will become your soup base.
- Add the seasonings:
- Sprinkle in the oregano, basil, red pepper flakes if using, and salt and pepper, then bring the mixture to a gentle bubble before reducing heat.
- Let it simmer:
- Let the soup cook uncovered for 15 to 20 minutes, stirring occasionally and tasting halfway through to adjust any seasonings that need a little boost.
- Melt in half the cheese:
- Stir about half of your shredded mozzarella right into the soup, watching it disappear and transform the texture into something velvety and rich.
- Finish and serve:
- Ladle the hot soup into bowls and top each with the remaining mozzarella, letting the heat slightly melt it, and sprinkle with fresh basil if you have some on hand.
Pin It My dad initially refused to try this, calling it a crime against pizza, but after one bowl he sheepishly asked if I could teach him the recipe. Something about familiar flavors in an unexpected format makes this soup feel like a warm hug from an old friend you had not seen in years.
Making It Your Own
The beauty of this soup is how it welcomes substitutions like an old friend who is happy to see whoever shows up. I have made it with turkey sausage during my attempt at eating lighter, and honestly, the flavor difference was minimal compared to the satisfaction of still having something that felt indulgent.
What To Serve Alongside
Crusty bread is not just decorative here, it is essential for catching every last drop of that cheesy broth. My kids fight over the privilege of dipping their bread, so I have learned to put out two baskets instead of one to avoid dinner table negotiations.
Storage And Reheating
This soup keeps beautifully in the refrigerator for up to four days, and I have even frozen it successfully for those nights when cooking feels impossible. The texture changes slightly after freezing but one good stir brings it right back to life.
- Let the soup cool completely before transferring to airtight containers, otherwise condensation will make everything watery when you reheat it
- Reheat gently over low heat, stirring frequently because the cheese settles at the bottom and can stick if you turn the heat up too high
- If it looks too thick after refrigeration, add just a splash of broth rather than water to maintain the flavor intensity
Pin It There is something magical about watching someone take their first skeptical bite and seeing their eyes light up when they realize you are not joking, this soup really does taste like pizza in the best way possible.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, simply substitute the Italian sausage with plant-based sausage or crumbled vegetarian meat alternatives to keep the same hearty texture and flavor.
- → What toppings can I add to customize this soup?
You can add sliced mushrooms, black olives, pepperoni, or even diced zucchini to mimic your favorite pizza toppings and make it your own.
- → How do I store leftover pizza soup?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze the soup without the mozzarella for up to 3 months. Thaw overnight in the fridge and stir in fresh mozzarella when reheating.
- → What can I serve alongside this soup?
Crusty bread, garlic breadsticks, or a fresh green salad pair wonderfully with this hearty soup for a complete and satisfying meal.
- → Is this soup gluten-free?
It can be gluten-free if you use gluten-free broth and check that your Italian sausage does not contain gluten-based fillers or binders.