Pizza Soup with Italian Sausage (Printable)

Savory Italian sausage soup with pizza sauce, tomatoes, and melted mozzarella cheese in a warming broth.

# 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)

# How to Make It:

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 Advice:

01 -
  • This soup transforms pizza night into something unexpected yet familiar, perfect for when you want those classic flavors but need something more substantial and warming.
  • Every spoonful delivers that perfect balance of tangy tomato, savory sausage, and gooey cheese without the hassle of making dough.
02 -
  • Never boil the soup aggressively after adding the cheese or you'll end up with a grainy texture instead of that smooth, velvety consistency.
  • The soup actually tastes even better the next day after the flavors have had time to develop, so don't hesitate to make it ahead.
03 -
  • Grate your own mozzarella rather than using the pre-shredded variety, which contains anti-caking agents that can prevent that beautiful meltability you want in this soup.
  • If you find yourself without pizza sauce, you can quickly make a substitute by blending canned tomato sauce with a teaspoon each of sugar and Italian seasoning plus a half teaspoon of garlic powder.
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