Save to Pinterest There's something about the first cold snap of autumn that makes me crave pizza, but not in the way you'd expect. One rainy Wednesday, I was standing in my kitchen wondering if I could somehow turn that craving into something warm and comforting, something I could wrap my hands around in a bowl. That's when pizza soup was born—a brilliant accident that tastes like my favorite delivery order, but feels like a hug from the inside out.
I made this for my neighbor last winter after her surgery, and watching her face light up when she tasted it reminded me why simple, soulful food matters. She had three bowls, and by the end, we were both laughing about how something so easy could taste like it came from someone's Italian grandmother's kitchen.
Ingredients
- Italian sausage (400 g): The backbone of this soup—buy it fresh from the butcher counter if you can, and don't skip browning it until it's deeply caramelized, as that's where all the flavor lives.
- Yellow onion and red bell pepper: These two are your aromatics, but the red pepper adds a subtle sweetness that balances the savory sausage beautifully.
- Garlic (2 cloves, minced): Fresh garlic transforms the entire soup; don't use jarred, and wait until the vegetables are soft before adding it so it doesn't burn.
- Chicken or vegetable broth (700 ml): Use low-sodium so you can control the salt yourself, and taste it first—some broths are saltier than others.
- Pizza sauce (400 ml): This is your secret weapon; it's more concentrated than tomato sauce and brings authentic pizza flavor instantly.
- Canned diced tomatoes (400 g): Keep them undrained for extra liquid and flavor; they add texture and tang that can't be replicated.
- Mozzarella cheese (150 g, shredded): Always shred your own if possible—pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
- Dried oregano and basil: These are the Italian seasonings that make it unmistakably pizza-flavored; add them to the simmering broth so they bloom.
- Red pepper flakes: Optional, but they add a gentle warmth that reminds you why pizza and heat belong together.
- Fresh basil or parsley: A small handful of fresh herbs at the end wakes up the entire bowl and makes it feel restaurant-worthy.
Instructions
- Brown the sausage:
- Heat your largest pot over medium heat and add the sausage, breaking it into small pieces with a wooden spoon as it cooks. You want it browned and slightly crispy at the edges, which takes about 5–7 minutes—this is where all the depth comes from. If there's a pool of grease at the bottom, carefully drain some off, but leave a little for flavor.
- Build the base:
- Add your diced onion and pepper to the sausage and let them soften for about 4 minutes, stirring occasionally. The vegetables will start to release their own liquid, which combines with the sausage fat to create a golden, fragrant base.
- Add the aromatics:
- Stir in your minced garlic and cook for just 1 minute—any longer and it turns bitter. You'll smell it transform immediately, which is exactly what you want.
- Build the broth:
- Pour in your broth, pizza sauce, and the canned tomatoes with all their liquid. Stir everything together until the pizza sauce dissolves and the whole pot is a vibrant red. The flavors haven't fully married yet, but they're about to.
- Season and simmer:
- Add oregano, basil, red pepper flakes, salt, and pepper, then bring the soup to a gentle boil. Once it starts bubbling, lower the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally. This is the quiet part of cooking—the house smells incredible, and the flavors are slowly becoming something magical.
- Taste and adjust:
- Before you finish, always taste your soup. Seasonings are personal, and you might want more pepper, more heat, or more salt depending on your broth and sauce.
- Add the cheese:
- Stir in half the mozzarella just before serving and watch it melt into creamy ribbons throughout the pot. The warmth will incorporate it beautifully without it clumping.
- Serve with style:
- Ladle the soup into bowls and scatter the remaining mozzarella on top so it gets warm and slightly melted from the heat of the soup. A sprinkle of fresh basil or parsley on top turns it from weeknight dinner into something you'd serve guests.
Save to Pinterest There was a moment last February when my partner came home exhausted from back-to-back meetings, and I had a bowl of this soup waiting. The way they exhaled, the spoon held halfway to their mouth while they just sat with the warmth of it—that's when I realized this recipe is about more than taste. It's about showing up for someone with something simple and true.
Customizing Your Pizza Soup
The beauty of this soup is that it's a canvas waiting for your personal touch. I've made it with hot Italian sausage when I wanted more heat, and with mild sausage for friends who prefer gentler flavors. Some nights I add sliced mushrooms or a handful of black olives, and other nights I'll crumble pepperoni into the hot broth where it releases its oils and flavors the entire pot. There's no wrong version—only the version that speaks to you.
Pairing and Serving Suggestions
This soup doesn't need much beyond itself, but crusty bread for dipping elevates the whole experience. I like thick sourdough or ciabatta because they hold up to the broth without dissolving into mush, and you can drag them through that last bit of melted cheese at the bottom of the bowl. A simple green salad on the side keeps things balanced, and a glass of red wine—maybe a Chianti or a simple Sangiovese—makes the meal feel intentional.
Kitchen Notes and Storage
This soup actually tastes better the next day after the flavors have time to deepen and marry together. Store it in an airtight container in the refrigerator for up to three days, and reheat gently over medium heat, stirring occasionally. If you want to freeze it, do so before adding the cheese—add fresh mozzarella when you reheat and serve. I've also learned that smoked mozzarella or provolone creates a subtle depth that regular mozzarella can't match, so don't hesitate to experiment.
- Make a double batch on Sunday and you'll have lunch ready for half the week.
- If you prefer a brothier soup, add an extra cup of broth; if you like it thicker, reduce the simmering time by 5 minutes.
- Fresh basil scattered on top right before eating makes all the difference—it brightens every spoonful.
Save to Pinterest This soup reminds me that the best recipes aren't always about technique or fancy ingredients—they're about taking something you love and making it work for the life you're living. I hope it becomes a regular visitor to your table, just like it has to mine.