Cozy Pizza Soup Flavors (View Print Version)

A comforting bowl featuring Italian sausage, tangy tomato sauce, and melted mozzarella cheese.

# 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)

# Method:

01 - In a large pot over medium heat, crumble and brown the Italian sausage until cooked through, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced yellow onion and red bell pepper to the pot. Cook until softened, approximately 4 minutes.
03 - Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken or vegetable broth, pizza sauce, and undrained diced tomatoes. Stir to combine thoroughly.
05 - Incorporate dried oregano, dried basil, crushed 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 the soup and adjust salt and pepper as needed.
07 - Just prior to serving, stir half of the shredded mozzarella cheese into the soup until melted.
08 - Ladle the soup into bowls. Top each serving with the remaining mozzarella cheese and garnish with fresh chopped basil or parsley if desired.

# Expert Advice:

01 -
  • It tastes indulgent and pizza-like but comes together in less time than delivery would arrive.
  • The mozzarella melts right into the broth, making every spoonful creamy and deeply satisfying.
  • You can customize it endlessly—throw in whatever pizza toppings sound good that night.
02 -
  • Don't skip draining the excess fat from the sausage if there's a lot pooling in the bottom—it's easy to end up with greasy soup otherwise.
  • The mozzarella needs to go in at the very end, after the soup is done simmering, or it can get tough and separate into stringy bits instead of creating that creamy texture.
03 -
  • If you're making this vegetarian, good plant-based sausages brown just as well and absorb the flavors beautifully—just give them the same time to cook through.
  • Use good pizza sauce if you can find it, since it's such a prominent flavor—it's worth the extra step to taste it first and make sure you love it.
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