Save There's something almost magical about the moment when you realize a beloved food can transform into something completely different yet unmistakably itself. I discovered pizza soup on a particularly chilly evening when I had a craving for pizza but my oven decided to take the night off. Standing in my kitchen surrounded by Italian sausage, pizza sauce, and a block of mozzarella, I wondered what would happen if I let all those flavors steep together in broth. That first spoonful—the savory sausage, the tang of tomato, the stretch of melted cheese—told me I'd stumbled onto something worth repeating.
My neighbor stopped by on a rainy afternoon while I was simmering a pot of this soup, and the aroma pulled her into my kitchen before she could even say hello. By the time we'd finished our bowls with crusty bread, she was already asking for the recipe and debating whether pepperoni belongs in the pot or just on top. Those quiet moments of sharing good food with someone who shows up unexpectedly remind me why cooking matters.
Ingredients
- Italian sausage, 400 g (14 oz), casings removed: The backbone of this soup—buy quality sausage with good seasoning, and don't skip browning it thoroughly for deep, caramelized flavor.
- Yellow onion, 1 medium, diced: It softens into sweet notes that balance the richness, building a solid flavor foundation.
- Red bell pepper, 1, diced: Adds brightness and a subtle sweetness that plays beautifully against the savory meat.
- Garlic, 2 cloves, minced: One minute in the pan is all this needs—any longer and it turns bitter and loses its shine.
- Chicken or vegetable broth, 700 ml (3 cups), low-sodium: Low-sodium gives you room to taste and adjust the salt yourself; high-sodium broth will quickly overpower everything else.
- Pizza sauce, 400 ml (1 2/3 cups): This is where the pizza identity lives—choose one you'd actually put on a pie, not a generic jar.
- Canned diced tomatoes, 1 can (400 g / 14 oz), undrained: Keep the juice; it adds body and subtle acidity that brightens the whole pot.
- Mozzarella cheese, 150 g (1 1/2 cups), shredded: Stir half in during cooking so it melts into the broth, then top with the rest for that unmistakable cheese pull.
- Dried oregano, 1 tsp: The Italian seasoning anchor—don't substitute fresh here, or you'll lose the concentrated flavor.
- Dried basil, 1/2 tsp: Complements the oregano with a lighter, peppery note.
- Crushed red pepper flakes, 1/4 tsp (optional): A whisper of heat that makes everything taste more alive.
- Salt and black pepper, to taste: Taste as you cook—you're the boss of the seasoning in your own kitchen.
- Fresh basil or parsley, 2 tbsp, chopped (optional garnish): A final flourish that adds freshness and shows someone cared.
Instructions
- Brown the sausage:
- Heat your large pot over medium and crumble the sausage directly into it, breaking it into small pieces with your spoon as it cooks. Watch for that beautiful browned crust on the meat—about 5 to 7 minutes—which is where the real flavor lives; drain off excess fat if the pot looks greasy.
- Soften the vegetables:
- Add your diced onion and red bell pepper, stirring often until they're tender and the onion turns translucent, roughly 4 minutes. The kitchen will smell incredible at this point.
- Bloom the garlic:
- Toss in your minced garlic and let it sizzle for just about a minute, breathing in that unmistakable aroma before it goes too far.
- Build the broth:
- Pour in your broth, pizza sauce, and the tomatoes with their juice, stirring well so everything mingles together. This is the moment the soup officially begins.
- Season and simmer:
- Stir in the oregano, basil, and red pepper flakes if you're using them, then add salt and pepper to your taste. Bring the whole thing to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally so flavors marry together.
- Taste and adjust:
- Pause and taste what you've made—this is your moment to add more seasoning if it needs it, to make it truly yours.
- Melt in the cheese:
- Stir in half your mozzarella just before serving, watching it disappear into the hot broth and turn the whole pot creamy and gorgeous.
- Serve with style:
- Ladle the soup into bowls and crown each with the remaining mozzarella, then scatter fresh basil or parsley on top if you have it—that green pop makes all the difference.
Save I made this soup for my mother on a day when she was tired and needed comfort but didn't want anything heavy. She sat at my kitchen table, spoon in hand, and told me it tasted like my childhood living room on a Friday night—warm, safe, familiar. That's when I understood this soup was never just about ingredients; it was about translating care into flavor.
Making It Your Own
The beauty of pizza soup is how generously it accepts additions and swaps without losing its soul. I've stirred in sliced mushrooms on nights when I wanted earthiness, scattered pepperoni crisps on top when I craved that smoky punch, and once threw in black olives when that's what I had on hand. Each version felt right in the moment, which is the whole point of cooking—making something that speaks to what you need right now, not what a recipe demands.
What to Serve It With
A bowl of this soup is genuinely complete on its own, but it truly sings with crusty bread alongside it—the kind you can tear and dunk and use to push every last bit of cheese and tomato flavor into your spoon. Some nights I've made a simple green salad to sit beside it, just to add a cool, crisp contrast. The soup is hearty enough for dinner but light enough that you won't feel weighed down afterward.
Small Shifts That Change Everything
Over time, I've learned that the little choices in the kitchen often matter more than the recipe itself. Using smoked mozzarella instead of regular mozzarella brings a subtle complexity that lingers on your tongue. Provolone gives it a sharper, more assertive edge that completely shifts the mood. Even the temperature you serve it at makes a difference—sometimes piping hot feels right, other times letting it cool just a touch makes the flavors clearer.
- Try smoked mozzarella or provolone for a deeper, more sophisticated flavor profile.
- For a vegetarian version, swap in plant-based sausage and choose a good quality brand so it doesn't taste thin.
- Fresh basil scattered on top right before serving adds a brightness that dried herbs can't quite match.
Save This soup lives in my regular rotation now, the kind of dish I make when I want something that feels special but doesn't ask too much of me. It's taught me that comfort food doesn't have to be complicated—sometimes the best meals are born from happy accidents and the freedom to follow your instincts.
Cooking Questions
- → Can I use plant-based sausage for this dish?
Yes, substituting plant-based sausage works well and keeps the dish vegetarian-friendly without sacrificing flavor.
- → What cheese alternatives can I use?
Smoked mozzarella or provolone offer delicious variations, adding unique smoky or creamy notes to the broth.
- → Is it possible to make this dish gluten-free?
Using gluten-free broth and sausage ensures the dish remains gluten-free, suitable for sensitive diets.
- → How long should I simmer the soup for the best flavor?
Simmering uncovered for 15–20 minutes allows the flavors to meld and develop a rich, balanced taste.
- → What garnishes enhance the final presentation?
Fresh chopped basil or parsley brightens the dish, adding a fresh herbal aroma and appealing color contrast.
- → Can I add extra toppings for more texture?
Adding sliced mushrooms, black olives, or pepperoni introduces additional textures and intensifies the classic pizza-inspired flavors.