Pizza Sausage Soup Cozy (Printable)

Hearty soup with Italian sausage, rich sauce, and creamy mozzarella in a comforting broth.

# Components:

→ 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 can (14 oz) diced tomatoes, undrained

→ Cheeses

08 - 1 1/2 cups shredded mozzarella cheese

→ Seasonings

09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried basil
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste

→ Garnish

13 - 2 tablespoons chopped fresh basil or parsley (optional)

# Directions:

01 - Crumble and cook Italian sausage in a large pot over medium heat until no longer pink, about 5 to 7 minutes. Drain excess fat if needed.
02 - Add diced onion and red bell pepper to the pot and cook until softened, approximately 4 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken or vegetable broth, pizza sauce, and undrained diced tomatoes. Stir well to combine.
05 - Add dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil, reduce heat, and simmer uncovered for 15 to 20 minutes, stirring occasionally.
06 - Taste the soup and adjust seasoning with salt and pepper as needed.
07 - Stir in half of the shredded mozzarella cheese until melted just before serving.
08 - Ladle the soup into bowls, sprinkle remaining mozzarella cheese on top, and garnish with fresh basil or parsley if desired.

# Expert Advice:

01 -
  • It tastes like your favorite pizza but in the coziest bowl form, perfect for those nights when you want comfort food fast.
  • The mozzarella melts right into the broth, creating little pockets of gooey goodness that feel indulgent but come together in under 45 minutes.
  • It's endlessly adaptable—throw in whatever pizza toppings you're craving, from pepperoni to mushrooms, without changing the soul of the dish.
02 -
  • If you add the mozzarella too early, it'll clump and separate instead of melting smoothly into the broth—wait until the very last moment, just before serving.
  • The difference between good and forgettable pizza soup is in the quality of your pizza sauce, so choose one you'd actually enjoy eating straight from the jar.
  • Fresh basil makes a real difference in the final taste, but it must go on at the table, never into the simmering broth, or it'll turn bitter and gray.
03 -
  • If your soup tastes flat, add a pinch more oregano or a squeeze of fresh lemon juice—one small adjustment can wake everything up.
  • Save a ladle of soup before adding the mozzarella, because leftover soup reheats better without cheese, and you can add fresh mozzarella each time you serve it.
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