Save It was a Tuesday night when I threw together what I had left in the fridge: sausage, a jar of pizza sauce, and some bell peppers that needed using. I wasn't aiming for anything fancy, just something warm and filling before the week picked up speed again. What bubbled up in that pot tasted shockingly like pizza, only better because I could eat it with a spoon. My husband looked up from his bowl and said it reminded him of Friday nights as a kid, and I realized I'd accidentally made comfort food that didn't need a crust.
I started making this for my kids on nights when homework dragged on too long and everyone was too tired to wait for delivery. They'd hover around the stove, asking if it was ready yet, drawn in by the smell of browning sausage and garlic. One of them started calling it pizza you can drink, which isn't exactly accurate but also isn't wrong. It became our weeknight reset, the meal that said we made it through another Monday or Wednesday or whatever day it happened to be.
Ingredients
- Italian sausage: Use the kind with fennel and spices already inside so you don't have to season as much, and remove the casings before browning so it crumbles easily.
- Yellow onion: A medium onion adds sweetness and body to the broth without overpowering the tomato base.
- Red bell pepper: The sweetness balances the acidity of the tomatoes and gives little bursts of color in every spoonful.
- Garlic: Two cloves minced fine release their fragrance in seconds and deepen the savory backbone of the soup.
- Chicken or vegetable broth: Low sodium lets you control the salt, especially since pizza sauce and sausage can be salty on their own.
- Pizza sauce: This is the soul of the dish, bringing that unmistakable tangy, herby flavor you recognize from your favorite slice.
- Diced tomatoes: A 400 g can with its juices adds texture and a bit of acidity that brightens the whole pot.
- Mozzarella cheese: Shredded melts quickly and creates those gooey, stretchy moments that make this feel like real pizza.
- Dried oregano and basil: These two herbs are the shortcut to Italian flavor, especially when fresh herbs aren't on hand.
- Crushed red pepper flakes: Optional but worth it if you like a gentle kick of heat that lingers just a little.
- Fresh basil or parsley: A handful chopped at the end adds a pop of green and a breath of freshness.
Instructions
- Brown the sausage:
- Crumble the sausage into a large pot over medium heat and let it sizzle until no pink remains, about 5 to 7 minutes. If there's a pool of grease, drain most of it off but leave a little for flavor.
- Soften the vegetables:
- Toss in the diced onion and red bell pepper, stirring them around until they start to soften and smell sweet, about 4 minutes.
- Add the garlic:
- Stir in the minced garlic and let it cook for just a minute until the kitchen smells like an Italian restaurant.
- Build the soup base:
- Pour in the broth, pizza sauce, and the can of diced tomatoes with all their juices. Stir everything together so it looks like a chunky, tomatoey bath.
- Season and simmer:
- Sprinkle in the oregano, basil, red pepper flakes if using, plus salt and black pepper to taste, then bring it to a gentle boil. Lower the heat and let it simmer uncovered for 15 to 20 minutes, stirring now and then so nothing sticks.
- Taste and adjust:
- Dip a spoon in and taste it, adding more salt, pepper, or a pinch of sugar if the tomatoes are too tart.
- Melt in the mozzarella:
- Just before serving, stir in half the shredded mozzarella and watch it disappear into creamy, melted ribbons.
- Serve and top:
- Ladle the soup into bowls and sprinkle the remaining mozzarella on top of each serving, finishing with fresh basil or parsley if you have it.
Save The first time I brought this to a potluck, someone asked for the recipe before they'd even finished their bowl. I scribbled it on the back of a grocery receipt because I didn't have it written down anywhere official. Now it's the thing people text me about when they want something cozy but don't want to spend the evening in the kitchen.
Making It Your Own
This soup is forgiving and loves additions. I've stirred in sliced mushrooms when I had them, tossed in handfuls of spinach at the end for color, and even added mini pepperoni slices because my son requested it. If you want it thicker, let it simmer longer uncovered, or if it gets too thick, splash in more broth. Some nights I serve it with garlic bread for dipping, other nights it stands alone in a big bowl with extra cheese on top.
Storage and Reheating
Leftovers keep in the fridge for up to four days in an airtight container, and the flavors get even deeper after a night of rest. Reheat gently on the stove over low heat, stirring often, and add a splash of broth if it's thickened too much. I don't recommend freezing it with the mozzarella already stirred in because cheese can get grainy, but you can freeze the soup base and add fresh cheese when you reheat.
Serving Suggestions
I like to set out bowls of extra toppings so everyone can customize their serving: more shredded cheese, a drizzle of olive oil, a spoonful of ricotta, or even a few croutons for crunch. Crusty bread or a simple green salad on the side turns this into a full meal that feels intentional, not thrown together. On really cold nights, I'll pour it into bread bowls, which makes it feel like a special occasion even though it only took 45 minutes.
- Top with freshly grated Parmesan for an extra salty, nutty kick.
- Serve alongside a Caesar salad or roasted vegetables to balance the richness.
- Use any leftovers as a pasta sauce the next day by tossing it with rigatoni or penne.
Save This soup has become one of those recipes I make without thinking, the kind that shows up on autopilot when I need something reliable and warm. It's proof that comfort doesn't have to be complicated, just familiar and filling and ready when you are.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply substitute plant-based sausage for the Italian sausage. The flavors remain robust and satisfying with all other ingredients unchanged.
- → How do I enhance the pizza flavor?
Add sliced mushrooms, black olives, or pepperoni during the simmering stage. Consider using smoked mozzarella or provolone instead of regular mozzarella for deeper complexity.
- → What should I serve alongside this soup?
Crusty bread for dipping pairs perfectly, allowing you to soak up the flavorful broth. Garlic bread or focaccia also complements the Italian-American profile well.
- → Is this gluten-free?
It can be when using gluten-free broth and confirmed gluten-free sausage. Always check product labels carefully, as some broths and processed meats may contain hidden gluten.
- → How can I adjust the spice level?
Increase or omit the red pepper flakes based on preference. You can also add fresh jalapeños during the sauté stage or drizzle hot sauce when serving.
- → Can I make this ahead and reheat?
Yes, this soup reheats beautifully. Add the mozzarella just before serving rather than storing it mixed in, as it may separate during refrigeration.