Save to Pinterest My cousin brought this to a Sunday potluck without telling anyone what it was, just ladled it into bowls with a grin. We all expected marinara or chili, but that first spoonful stopped every conversation at the table. It tasted like pizza, but in the most comforting, spoonable way possible. She finally admitted she'd been experimenting all week, trying to turn her favorite takeout order into something she could make on a cold weeknight.
I started making this on weeknights when I wanted comfort food but didn't want to deal with dough or delivery apps. The smell of browning sausage mixed with garlic and oregano fills the kitchen so fast that my kids wander in asking when dinner will be ready. It became our unofficial Friday tradition, a warm bowl with crusty bread on the side, everyone picking their favorite toppings to stir in. Now it's the dish they request whenever someone's had a rough week.
Ingredients
- Italian sausage: This is where all the savory, fennel spiced depth comes from, so buy good quality sausage and crumble it well as it cooks.
- Yellow onion: Adds sweetness and body to the broth, especially once it softens and starts to meld with the tomatoes.
- Red bell pepper: Brings a slight sweetness and bright color that makes the soup feel more vibrant and less one note.
- Garlic: Two cloves might seem modest, but they bloom beautifully in the hot pot and perfume everything.
- Chicken or vegetable broth: The base that ties it all together, low sodium lets you control the salt as the soup reduces.
- Pizza sauce: This is the shortcut that makes it taste unmistakably like pizza, tangy, herby, and already seasoned.
- Diced tomatoes: They add texture and a slight acidity that balances the richness of the sausage and cheese.
- Mozzarella cheese: Stirred in at the end, it melts into creamy pockets and makes every bite stretchy and indulgent.
- Oregano and basil: Classic pizza herbs that deepen the Italian flavor without overpowering the broth.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up the whole pot.
- Fresh basil or parsley: A handful on top makes it look restaurant pretty and adds a pop of freshness.
Instructions
- Brown the sausage:
- Crumble the Italian sausage into a large pot over medium heat, breaking it into small bits with a wooden spoon. Let it cook undisturbed for a minute or two so it gets those crispy brown edges, then stir and continue until no pink remains, about 5 to 7 minutes total.
- Soften the vegetables:
- Toss in the diced onion and red bell pepper, stirring them into the rendered fat from the sausage. Cook until they've softened and the onion turns translucent, about 4 minutes, then add the minced garlic and let it sizzle for just a minute until it smells amazing.
- Build the broth:
- Pour in the chicken or vegetable broth, pizza sauce, and the entire can of diced tomatoes with their juices. Stir everything together so the sauce loosens and blends into the liquid.
- Season and simmer:
- Sprinkle in the oregano, basil, red pepper flakes if using, and a good pinch of salt and black pepper. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally so nothing sticks to the bottom.
- Melt in the cheese:
- Taste the soup and adjust the seasoning if needed, then stir in half the shredded mozzarella until it melts into the broth. Ladle the soup into bowls and top each serving with the remaining mozzarella and a sprinkle of fresh basil or parsley.
Save to Pinterest The first time I served this to friends, I put out little bowls of toppings, extra cheese, sliced olives, crumbled pepperoni, and everyone built their own bowl like a pizza bar. It turned into this fun, interactive dinner where people kept going back for seconds with different combinations. One friend even stirred in a handful of arugula at the last second and declared it genius. That night turned a simple soup into something people still talk about.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container, though the mozzarella will blend into the broth instead of staying stretchy. When you reheat it on the stovetop over low heat, stir gently and add a splash of broth or water if it's thickened too much. I like to top each reheated bowl with fresh mozzarella so you still get that melty, gooey moment. It also freezes well for up to three months, just leave out the cheese and stir it in fresh when you reheat.
Ways to Make It Your Own
If you want a vegetarian version, swap the Italian sausage for plant based crumbles or even diced zucchini and mushrooms for extra heartiness. You can toss in sliced pepperoni, black olives, or even cooked ground beef if you're feeding a crowd with different tastes. For a creamier twist, stir in a few tablespoons of heavy cream or a dollop of ricotta just before serving. I've also tried it with smoked mozzarella and provolone, both add a deeper, slightly tangy richness that makes it feel more grown up.
Serving Suggestions and Pairings
I always serve this with crusty bread or garlic knots for dipping, because that tomato rich broth is too good to leave in the bowl. A simple green salad with vinaigrette on the side cuts through the richness and makes it feel like a complete meal. If you're hosting, set out small bowls of toppings and let everyone customize their bowl, it makes the whole thing feel special without any extra work.
- Serve with warm, crusty Italian bread or garlic breadsticks for dipping.
- Pair with a crisp Caesar salad or arugula with lemon vinaigrette.
- Offer toppings like sliced pepperoni, olives, fresh basil, or extra cheese on the side.
Save to Pinterest This soup has become my answer to pizza cravings when I want something warmer and more nourishing. It's fast, forgiving, and always makes the kitchen smell like the best kind of Friday night.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, prepare the soup through step 6 and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat. Add the mozzarella cheese just before serving for best texture and melt.
- → What type of mozzarella works best?
Shredded mozzarella incorporates smoothly into the warm broth. For deeper flavor, try smoked mozzarella or provolone. Avoid fresh mozzarella, as it becomes stringy rather than creamy when heated.
- → How do I make this vegetarian?
Substitute Italian sausage with plant-based or lentil-based sausage using the same quantity. Use vegetable broth instead of chicken broth. The soup retains its hearty, satisfying character while accommodating dietary preferences.
- → Can I freeze this soup?
Freeze the soup without the mozzarella cheese for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator, reheat gently, then stir in fresh mozzarella before serving for optimal creaminess.
- → What's the best way to adjust seasoning?
Taste after the 15-20 minute simmer and adjust salt, pepper, and red pepper flakes to preference. Add fresh basil gradually, as it intensifies flavor. Remember the pizza sauce contributes salt, so season conservatively at first.
- → Can I add additional toppings like pepperoni?
Absolutely. Sliced pepperoni, black olives, mushrooms, and fresh spinach are excellent additions. Stir them in during the final 5 minutes of simmering so they retain texture and flavor integrity.