Pizza Sausage Soup (Print Version)

Savory soup with Italian sausage, tomato sauce, and melted mozzarella in a hearty 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 - 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 fully cooked, about 5 to 7 minutes. Drain excess fat if needed.
02 - Add diced onion and red bell pepper; sauté until softened, approximately 4 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in broth, pizza sauce, and undrained diced tomatoes; stir well to combine.
05 - Add oregano, basil, red pepper flakes if using, salt, and black pepper. Bring to a gentle boil, then reduce heat to simmer uncovered for 15 to 20 minutes, stirring occasionally.
06 - Taste and adjust seasoning if necessary.
07 - Just before serving, stir in half of the shredded mozzarella until melted.
08 - Ladle the soup into bowls, top each with remaining mozzarella, and garnish with fresh basil or parsley if desired.

# Additional Tips::

01 -
  • It delivers every pizza craving in under 45 minutes without the guilt of an entire pie.
  • The mozzarella melts right into the broth, creating this luxurious creaminess that somehow feels lighter than it has any right to be.
  • One pot, minimal cleanup, maximum comfort—perfect for weeknight dinners when you want something special without the fuss.
02 -
  • Don't skip the browning of the sausage—rushing this step robs the entire soup of its savory soul.
  • The pizza sauce is non-negotiable if you want authentic pizza flavor; tomato sauce alone will make it taste generic.
  • Add the mozzarella at the very end so it melts smoothly; if it sits in boiling broth too long, it can become grainy and separate.
03 -
  • Use a wooden spoon to break up the sausage as it browns so you get tender, crumbly pieces instead of large chunks.
  • Room-temperature mozzarella will melt faster and more smoothly than cold cheese straight from the refrigerator.
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