Pizza Soup (Printable)

Savory soup blending Italian sausage, pizza sauce, and melted mozzarella for a warming, comfort-food experience.

# What You'll Need:

→ 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 - 1 (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 brown the Italian sausage until cooked through, about 5–7 minutes. Drain excess fat if necessary.
02 - Add the diced onion and red bell pepper. Sauté until softened, about 4 minutes.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Pour in the broth, pizza sauce, and diced tomatoes. Stir to combine.
05 - Add oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
06 - Taste and adjust seasoning if needed.
07 - Just before serving, stir in half the mozzarella until melted.
08 - Ladle soup into bowls and top each with remaining mozzarella. Garnish with fresh basil or parsley if desired.

# Expert Tips:

01 -
  • It delivers every flavor you crave from pizza without turning on the oven or kneading dough.
  • The soup comes together in under an hour using mostly pantry staples and one pot.
  • Melted mozzarella stirred in at the end makes every spoonful stretchy and indulgent.
  • Leftovers taste even better the next day after the flavors have had time to marry.
02 -
  • Don't add all the mozzarella at once or it can clump and turn stringy instead of melting smoothly into the broth.
  • Let the soup simmer long enough for the flavors to blend, but don't boil it hard or the tomatoes can taste sharp and thin.
  • If your sausage is very lean, add a drizzle of olive oil when you start browning so the vegetables have something to sauté in.
03 -
  • If you're using spicy Italian sausage, skip the red pepper flakes or the heat can stack up too much.
  • Stir the soup gently once the mozzarella goes in so it melts evenly without clumping at the bottom of the pot.
  • Taste the pizza sauce before adding salt, some brands are already heavily seasoned and you won't need much extra.
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