Save to Pinterest The first time my teenage son caught me ladling pizza toppings into a soup pot, he gave me this look that said I had finally lost my mind. But then he tasted it, and suddenly the entire neighborhood was knocking on my door with bowls in hand. Something magical happens when familiar pizza flavors melt into a steaming broth—it transforms everything we love about Friday night into something you can wrap your hands around on the coldest February afternoon. Now it is the most requested dinner whenever temperatures drop below freezing.
Last winter during a massive snowstorm, my sister and her kids got stranded at our house for three days. We had exhausted our board games and movie options by hour twelve, but this soup saved the evening. Everyone stood around the stove watching the mozzarella melt into the rich red broth, and suddenly being snowed in felt like a party instead of a crisis. The kids even started arguing over who got the last ladleful.
Ingredients
- Italian sausage: The fennel and herbs in the sausage are what gives this soup its authentic pizza flavor, so do not swap it for plain ground meat
- Yellow onion and red bell pepper: These create the classic pizza aroma that fills your kitchen before anyone even knows what is cooking
- Garlic: Fresh minced garlic is nonnegotiable here, as it provides that sharp aromatic punch pizza lovers expect
- Chicken or vegetable broth: Low sodium broth lets you control the salt level since the pizza sauce and sausage already bring plenty of seasoning
- Pizza sauce: Use your favorite brand or homemade sauce—this is the backbone that ties all the flavors together
- Diced tomatoes: Leave the juice in the can because it adds body and a slight sweetness that balances the savory sausage
- Dried oregano and basil: These dried herbs actually work better than fresh here because they bloom in the hot broth
- Crushed red pepper flakes: Even if you are spice sensitive, add just a pinch to wake up all the other flavors
- Mozzarella cheese: Shred it yourself if possible because pre shredded cheese has anti caking agents that prevent smooth melting
Instructions
- Brown the sausage:
- Crumble the Italian sausage into a large pot over medium heat and cook until browned through, breaking it up with a wooden spoon as it cooks. Drain any excess fat if there is more than a tablespoon in the bottom of the pot.
- Soften the vegetables:
- Add the diced onion and red bell pepper to the pot with the sausage and cook for about 4 minutes until they start to soften and become fragrant.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until you can smell it, being careful not to let it brown or turn bitter.
- Build the soup base:
- Pour in the broth, pizza sauce, and the entire can of diced tomatoes including their juice. Stir everything together until well combined.
- Season and simmer:
- Add the oregano, basil, red pepper flakes if using, and salt and pepper to taste. Bring to a gentle boil then reduce heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally.
- Melt in the cheese:
- Stir half the mozzarella right into the soup just before serving and let it melt into silky ribbons throughout the broth.
- Finish and serve:
- Ladle the hot soup into bowls and top each portion with the remaining mozzarella so it gets melty and delicious. Garnish with fresh basil or parsley if you have some on hand.
Save to Pinterest My grandmother originally turned up her nose at the idea of pizza soup, insisting soup should be respectable and composed. Then I caught her eating it for breakfast the next day, standing at the counter in her robe. Sometimes the most comforting meals are the ones that break all the rules.
Making It Your Own
The beauty of this soup is how easily it adapts to whatever pizza toppings your family loves most. I have made versions with pepperoni slices, black olives, mushrooms, and even spinach when I needed to sneak in some greens. Just add heartier vegetables during the simmer stage and delicate ones right at the end.
What to Serve With It
Crusty garlic bread is nonnegotiable for soaking up every last drop of the cheesy broth. A simple green salad with vinaigrette cuts through the richness, and if you want to go all out, serve these Parmesan crisps on the side for extra crunch. My kids also love dipping grilled cheese triangles into their bowls.
Storage and Reheating
This soup actually tastes better the next day when all the flavors have had time to marry in the refrigerator. Store it in an airtight container for up to four days, but know that the cheese will solidify into a delicious layer on top. Reheat gently on the stove, adding a splash of broth if needed.
- Freeze individual portions without the cheese for easy weeknight meals
- The cheese texture changes slightly after freezing but the flavor remains perfect
- Always re thaw in the refrigerator overnight for the best results
Save to Pinterest There is something wonderfully rebellious about eating pizza with a spoon, and this soup captures all the comfort of a delivered pie with half the effort.
Common Questions
- → Can I make this vegetarian?
Yes, simply substitute plant-based sausage for the Italian sausage and ensure your broth is vegetable-based rather than chicken.
- → What toppings work well?
Sliced mushrooms, black olives, pepperoni, or fresh herbs like basil and parsley all complement the flavors beautifully.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. The mozzarella may separate slightly when reheated but will melt back together.
- → Can I freeze this?
It's best to freeze before adding the mozzarella. Cool completely, transfer to freezer-safe containers, and store for up to 3 months.
- → What should I serve with it?
Crusty bread for dipping is perfect. You could also serve with a simple green salad or garlic knots.