Pin It The first time I made Pizza Soup, my husband walked into the kitchen, took one whiff of the bubbling pot, and asked why I hadn't just ordered delivery. By the time we sat down to eat, he was already planning which toppings to add next time. Now it's become our go-to comfort food whenever we want all the pizza flavors without waiting for delivery or heating up the oven.
Last winter, my niece came over feeling under the weather and requested pizza but couldn't stomach heavy food. I threw this together in about twenty minutes, and she ate two bowls while declaring it better than the real thing. Now whenever she visits, she asks if we're having that pizza soup instead of actual pizza.
Ingredients
- Italian sausage: The foundation of that authentic pizza flavor, and removing the casings lets it crumble beautifully into the soup
- Yellow onion and red bell pepper: These recreate the classic pizza vegetable toppings while adding sweetness and depth
- Garlic: Freshly minced makes all the difference for that aromatic pizza shop fragrance
- Chicken or vegetable broth: Low-sodium gives you control over the saltiness while creating the perfect soup base
- Pizza sauce: The secret ingredient that instantly delivers familiar pizza flavors without measuring multiple herbs
- Diced tomatoes: Keep the juices for extra body and that rustic texture we love in hearty soups
- Mozzarella cheese: Half melts into the soup for creaminess, half goes on top for those glorious cheese pulls
- Dried oregano and basil: The classic Italian herbs that scream pizza night
- Red pepper flakes: Optional but highly recommended if you like that gentle heat pepperoni provides
- Fresh basil or parsley: A bright finish that makes each bowl feel like it came from an Italian kitchen
Instructions
- Brown the sausage:
- In a large pot over medium heat, crumble the Italian sausage and cook until fully browned, about 5 to 7 minutes, draining excess fat if there's more than a tablespoon.
- Soften the vegetables:
- Add the diced onion and red bell pepper to the pot, sautéing until they're tender and fragrant, approximately 4 minutes.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until it becomes aromatic, being careful not to let it brown or burn.
- Create the soup base:
- Pour in the broth, pizza sauce, and undrained diced tomatoes, stirring everything together until well combined.
- Season and simmer:
- Add the oregano, basil, red pepper flakes if using, and salt and pepper to taste, then bring to a gentle boil before reducing heat and simmering uncovered for 15 to 20 minutes.
- Melt in the cheese:
- Stir half the mozzarella into the hot soup just before serving, letting it melt and create creamy ribbons throughout.
- Finish and serve:
- Ladle the soup into bowls and top each with remaining mozzarella, garnishing with fresh basil or parsley if you want that restaurant-quality presentation.
Pin It This soup has saved countless weeknight dinners when we wanted something comforting but didn't have the energy for homemade pizza dough. There's something magical about watching the mozzarella create those perfect strings as you lift your spoon, exactly like pulling apart a fresh slice.
Making It Your Own
The beauty of Pizza Soup lies in how easily it adapts to whatever toppings you love on your actual pizza. Sometimes I add pepperoni slices during the simmering stage so they release their spicy oils into the broth, or throw in mushrooms during the vegetable step for earthy depth.
The Bread Situation
Don't skip serving this with crusty bread for dipping. I learned this lesson the hard way when I once served it without bread and watched my family trying to spoon up every last drop. Now I always keep a baguette or garlic bread handy because those soup-soaked pieces might be the best part of the entire meal.
Make-Ahead Magic
This soup actually tastes better the next day as the flavors have more time to marry and develop. I often make a double batch on Sunday, portion it into containers, and have lunch sorted for half the week.
- Let the soup cool completely before refrigerating to prevent condensation from thinning it out
- Freeze portions without cheese for up to three months, adding fresh mozzarella when reheating
- Reheat gently over medium-low heat, stirring occasionally to prevent the cheese from separating
Pin It There's nothing quite like gathering around the table with steaming bowls of this soup, watching the cheese melt while everyone customizes their own toppings at the table. It's pizza night comfort in soup form.
Recipe FAQs
- → Can I make this vegetarian?
Yes! Use plant-based Italian sausage and vegetable broth instead of chicken broth. The result is just as flavorful and satisfying.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed. The mozzarella may separate slightly when reheated but will melt back into the soup.
- → Can I freeze this soup?
Freezing works best before adding the cheese. Prepare the soup without mozzarella, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh cheese when serving.
- → What can I serve with pizza soup?
Crusty bread or garlic knots are perfect for dipping. A simple green salad with vinaigrette balances the richness. You could also serve with roasted vegetables or a light antipasto platter.
- → How can I make it spicier?
Add more crushed red pepper flakes, use hot Italian sausage instead of mild, or stir in some sliced pepperoni while simmering. A dash of cayenne pepper also works well.
- → Can I use fresh tomatoes instead of canned?
Fresh tomatoes work, though canned provide consistent flavor and texture year-round. If using fresh, use about 3-4 medium diced tomatoes and simmer an extra 5 minutes to soften them properly.