Savory Pizza Flavor Soup (Print View)

Cozy tomato broth with Italian sausage, mozzarella, and herbs in a flavorful, warming dish.

# Components:

→ Meats

01 - 14 oz Italian sausage, casings removed

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced

→ Soup Base

05 - 3 cups low-sodium chicken or vegetable broth
06 - 1 2/3 cups pizza sauce
07 - 14 oz can diced tomatoes, undrained

→ Cheeses

08 - 1 1/2 cups shredded mozzarella cheese

→ Seasonings

09 - 1 tsp dried oregano
10 - 1/2 tsp dried basil
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh basil or parsley (optional)

# Directions:

01 - In a large pot over medium heat, crumble and cook the Italian sausage until browned and fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion and red bell pepper to the pot; cook until softened, about 4 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in broth, pizza sauce, and undrained diced tomatoes. Stir to combine thoroughly.
05 - Incorporate oregano, basil, red pepper flakes if using, salt, and black pepper. Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
06 - Taste and modify seasoning as needed.
07 - Stir in half the shredded mozzarella cheese until melted just before serving.
08 - Ladle soup into bowls, sprinkle remaining mozzarella on top, and garnish with chopped fresh basil or parsley if desired.

# Expert Advice:

01 -
  • It tastes exactly like pizza but feels warm and comforting, like a hug you can eat.
  • Ready in less than an hour with minimal hands-on time, so weeknight dinners stop feeling stressful.
  • Every spoonful delivers that perfect balance of meat, cheese, and bright tomato flavor without any pretension.
02 -
  • Don't skip the browning step on the sausage—that caramelized crust is where all the depth comes from, and rushing it means a flatter-tasting soup.
  • Stir in the mozzarella at the end rather than earlier; it melts better and stays suspended in the broth instead of clumping together.
  • Taste as you go—every pizza sauce and broth brand tastes different, so adjust your salt and seasonings to what you're actually making, not what the recipe says.
03 -
  • Brown your sausage in batches if your pot is crowded; proper browning beats rushed cooking every single time.
  • Keep your heat at a gentle simmer, not a rolling boil, so the flavors develop without the broth reducing too quickly and becoming too salty.
  • If your soup tastes a bit flat after simmering, a pinch of fresh lemon juice or a dash of red wine vinegar can wake everything up without changing the character of the dish.
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