I remember a rainy evening when I wanted something that tasted like pizza but felt like a hug in a bowl, a simple pot of tomato broth warmed with Italian sausage, pasta and gooey cheese that the whole family gathered around, that memory is what inspired this Pizza Soup Recipe and why I reach for it when I want an easy comforting meal.
Why You’ll Love It
This soup is perfect for cooks who want big pizza flavor without extra work, it comes together in one pot, feeds a family easily, and the melted cheese on top feels like the best part of pizza but quicker and less messy, a great weeknight winner for picky eaters and first time cooks alike.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 12 ounces Italian sausage, casings removed (mild or spicy based on preference)
- 1 red bell pepper, diced
- 28 ounces crushed tomatoes (one can)
- 4 cups low sodium chicken broth
- 1 cup small pasta like ditalini or small shells (uncooked)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil or 1 tablespoon fresh chopped basil plus extra for garnish
- 1/4 teaspoon red pepper flakes optional for heat
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese plus extra for toasting bread
- 2 tablespoons grated Parmesan for stirring and garnish
- 4 slices baguette or Italian bread, toasted and topped with melted mozzarella
Instructions
- Heat the olive oil in a large pot over medium heat, add the chopped onion and cook until translucent about 4 to 5 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
- Add the Italian sausage to the pot, break it up with a spoon and cook until browned and cooked through about 6 to 8 minutes, drain any excess fat if needed.
- Stir in the diced red bell pepper and cook 2 minutes to soften slightly, then add the crushed tomatoes, chicken broth, dried oregano, dried basil and red pepper flakes if using.
- Bring the soup to a gentle boil, then stir in the uncooked pasta, reduce heat and simmer uncovered for 10 to 12 minutes until the pasta is tender, stirring occasionally to prevent sticking.
- Taste and season with salt and pepper, then stir in the shredded mozzarella and grated Parmesan until melted and the soup feels creamy, turn off the heat.
- Meanwhile toast the baguette slices under a broiler or in a toaster oven, top with a little mozzarella and return to the broiler just until cheese melts and bubbles, about 1 to 2 minutes.
- Ladle the soup into bowls, garnish with fresh basil leaves and a sprinkle of Parmesan, serve with the cheesy toasted baguette slices on the side.
Recipe Variations
- Meatless Margherita: Skip the sausage and add extra bell pepper and mushrooms, finish with fresh basil and a drizzle of olive oil for a vegetarian version.
- Pepperoni Crisp: Brown sliced pepperoni in the pot briefly to render flavor before adding liquids, it gives a classic pizza note without changing technique.
- Spicy Sausage and Greens: Use hot Italian sausage and stir in a couple handfuls of baby spinach at the end until just wilted for extra color and nutrients.
- Gluten Free: Swap in your favorite gluten free small pasta and serve with gluten free bread to keep the same flavors.
Make Ahead: You can prepare the soup base without pasta up to 2 days in advance, cool and store in an airtight container in the refrigerator, when ready to serve bring it back to a simmer and add the pasta to cook fresh for 10 to 12 minutes, the toasted cheesy baguette is best made just before serving but you can pre-toast the bread and rewarm under the broiler for a minute.
Frequently Asked Questions
Can I use ground beef instead of Italian sausage
Yes you can swap ground beef but add 1 teaspoon Italian seasoning and a pinch of red pepper flakes to mimic the sausage flavor.
Will the pasta get mushy if I store leftovers
Pasta continues to absorb liquid so it can become softer, store soup and pasta separately if possible or reheat with extra broth to loosen.
Is there a dairy free option
Use dairy free shredded cheese or omit the cheese and finish with a drizzle of olive oil and fresh basil for richness.
Pizza Soup Recipe
This soup is perfect for cooks who want big pizza flavor without extra work, it comes together in one pot, feeds a family easily, and the melted cheese on top feels like the best part of pizza but quicker and less messy, a great weeknight winner for picky eaters and first time cooks alike.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 12 ounces Italian sausage, casings removed (mild or spicy based on preference)
- 1 red bell pepper, diced
- 28 ounces crushed tomatoes (one can)
- 4 cups low sodium chicken broth
- 1 cup small pasta like ditalini or small shells (uncooked)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil or 1 tablespoon fresh chopped basil plus extra for garnish
- 1/4 teaspoon red pepper flakes optional for heat
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese plus extra for toasting bread
- 2 tablespoons grated Parmesan for stirring and garnish
- 4 slices baguette or Italian bread, toasted and topped with melted mozzarella
Instructions
- Heat the olive oil in a large pot over medium heat, add the chopped onion and cook until translucent about 4 to 5 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
- Add the Italian sausage to the pot, break it up with a spoon and cook until browned and cooked through about 6 to 8 minutes, drain any excess fat if needed.
- Stir in the diced red bell pepper and cook 2 minutes to soften slightly, then add the crushed tomatoes, chicken broth, dried oregano, dried basil and red pepper flakes if using.
- Bring the soup to a gentle boil, then stir in the uncooked pasta, reduce heat and simmer uncovered for 10 to 12 minutes until the pasta is tender, stirring occasionally to prevent sticking.
- Taste and season with salt and pepper, then stir in the shredded mozzarella and grated Parmesan until melted and the soup feels creamy, turn off the heat.
- Meanwhile toast the baguette slices under a broiler or in a toaster oven, top with a little mozzarella and return to the broiler just until cheese melts and bubbles, about 1 to 2 minutes.
- Ladle the soup into bowls, garnish with fresh basil leaves and a sprinkle of Parmesan, serve with the cheesy toasted baguette slices on the side.
Conclusion
This pizza inspired soup is one of those simple, encouraging recipes that helps you feel capable in the kitchen while delivering cozy, familiar flavors, it is forgiving to tweaks so try the variations and make it your own, serve it when you want comfort without fuss and enjoy experimenting with toppings and spice levels knowing the basics are easy to follow.
