Save There's something magical about the moment when you realize a beloved pizza can become soup. I was standing in my kitchen on a quiet Tuesday evening, staring at leftover pizza sauce and fresh mozzarella, when it hit me—why not combine those pizza flavors into something warm and comforting? That first bowl, topped with melting cheese and filled with Italian sausage, became an instant favorite. Now whenever I make it, my kitchen fills with that unmistakable aroma of oregano and garlic, and I'm transported back to that discovery.
I'll never forget the Sunday I made this for my sister's surprise visit. She walked through my door unannounced, and I had nothing prepared except this soup simmering on the stove. When she tasted that first spoonful, her eyes lit up—she said it tasted like every good pizza memory we'd ever shared, but warmer somehow. We ended up eating three bowls each, passing the bread back and forth, talking until well past dinner time.
Ingredients
- Italian sausage (400 g): The backbone of this soup's flavor—use a good quality sausage with decent fennel notes, and don't skip browning it properly for that crucial caramelized depth.
- Yellow onion and red bell pepper: These two are your aromatic foundation, softening into the broth and sweetening as they cook, so don't rush them.
- Garlic (2 cloves, minced): Just enough to whisper into every spoonful without overwhelming the pizza flavors you're trying to capture.
- Chicken or vegetable broth (700 ml): Choose low-sodium so you can control the salt and let the pizza sauce shine; this is your canvas.
- Pizza sauce (400 ml): The soul of this dish—grab a jar you actually like eating from a spoon, because that's essentially what you're doing here.
- Canned diced tomatoes (400 g): Their slight acidity balances the richness of the cheese and sausage, keeping everything bright and lively.
- Mozzarella cheese (150 g, shredded): Half goes into the pot to melt into silky pockets, half garnishes on top for that first-bite stretchy moment.
- Dried oregano and basil (1 tsp and 1/2 tsp): These dried herbs are your pizza shorthand, infusing the broth with familiar warmth throughout the cooking time.
- Red pepper flakes (1/4 tsp, optional): A gentle warning of heat that makes you pause and appreciate the flavors, not a punch in the mouth.
Instructions
- Brown the sausage:
- In a large pot over medium heat, crumble the Italian sausage with a wooden spoon, breaking it into small pieces as it cooks. You're looking for a rich golden-brown color, about 5–7 minutes—this is where the flavor foundation begins, so don't rush it or walk away.
- Soften the vegetables:
- Drain excess fat if needed, then add your diced onion and red bell pepper, stirring occasionally until they turn soft and translucent, roughly 4 minutes. You'll notice the kitchen starting to smell like a pizza parlor, and that's exactly right.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just 1 minute until the raw edge mellows and the aroma shifts from sharp to warm. This brief moment makes all the difference between raw garlic bite and integrated flavor.
- Build the soup:
- Pour in your broth, pizza sauce, and canned tomatoes with their juices, stirring everything together to combine. The mixture will look loose and simple at first, but trust the process.
- Season and simmer:
- Add oregano, basil, red pepper flakes if you're using them, and a pinch each of salt and pepper. Bring the whole pot to a gentle boil, then drop the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally—the flavors will deepen and marry together during this quiet time.
- Taste and adjust:
- Before you add the cheese, taste a spoonful and adjust the salt and pepper to your preference. This is your only chance to balance the seasoning without the cheese changing the dynamic.
- Melt in the cheese:
- Stir in half the mozzarella just before serving, watching it melt into the hot broth in creamy ribbons. Reserve the other half for a generous topping on each bowl.
- Serve and garnish:
- Ladle the soup into bowls, top each one with the remaining mozzarella, and scatter fresh basil or parsley on top if you have it. That warm mozzarella will continue to soften from the heat of the soup, giving you that first-bite stretchiness.
Save There's a quiet joy in watching someone taste this soup for the first time—that moment of recognition when they realize what they're eating, followed by the satisfied smile of comfort. It's become my go-to dish when I want to feed people something that feels both special and effortless, like I've shared something genuine from my kitchen.
When to Make This Soup
This is the kind of soup that works year-round, but it feels particularly perfect on those evenings when the weather turns cool and you're craving something substantial without spending hours in the kitchen. I make it on random Tuesdays when I want my home to smell amazing, and on Sundays when I need something nourishing to send people home with. It's equally at home at a casual weeknight dinner or as part of a bigger meal with crusty bread and a simple salad.
Making It Your Own
The beauty of pizza soup is that it welcomes your favorite pizza toppings without complaint. I've made it with sliced mushrooms that sink into the broth, added pepperoni slices that curl up at the edges, and even stirred in black olives for nights when I wanted something more Mediterranean. Some people I know use smoked mozzarella instead of regular, which adds a subtle depth, or swap in provolone for a slightly sharper edge. Each change feels like a small discovery, a reason to make it again.
Serving Suggestions and Pairing
Crusty bread is non-negotiable here—you want something with structure and chew that can stand up to dunking without falling apart. A simple green salad with lemon vinaigrette balances the richness beautifully, cutting through the cheese and meat without competing. If you're serving this to vegetarians, plant-based sausage works surprisingly well, and the soup remains just as satisfying.
- Pair it with garlic bread for maximum comfort and zero regrets.
- A light white wine or sparkling water with lemon complements the flavors without overwhelming them.
- Make extra soup base and freeze it; the mozzarella always tastes best added fresh, but the broth keeps beautifully for up to three months.
Save This pizza soup has become my answer to the question of what to cook when I want something that feels indulgent but tastes like home. It's proof that sometimes the best recipes come from standing in your kitchen at the right moment, asking yourself what would make you happier, and then actually making it.