Save My kids had been begging for pizza three nights in a row when I realized we were out of dough and it was too cold to run to the store. I stared at the leftover sausage and the jar of pizza sauce in the fridge, then grabbed my soup pot instead. What started as a improvisation turned into one of those happy accidents that gets requested more than the original. The house smelled like a pizzeria within twenty minutes, and nobody missed the crust.
I first served this on a rainy Tuesday when everyone was grumpy and hungry. My youngest looked skeptical until she saw the cheese pull from her spoon. My husband added extra red pepper flakes to his bowl and declared it better than delivery. That night it became clear that comfort food doesnt always need a crust.
Ingredients
- Italian sausage: The base of all the savory depth here, use sweet or hot depending on your preference, and dont skip browning it well for those crispy, flavorful bits.
- Yellow onion: Adds sweetness and body to the broth, dicing it small helps it melt into the soup instead of floating in big chunks.
- Red bell pepper: Brings a slight sweetness and vibrant color, you can swap in green bell pepper if thats what you have on hand.
- Garlic: Fresh garlic is key for that aromatic punch, minced finely so it disperses and doesnt burn during the saute.
- Chicken or vegetable broth: Low sodium gives you control over the salt level, vegetable broth keeps it lighter if you prefer.
- Pizza sauce: The soul of the dish, use your favorite jarred brand or leftover homemade for authentic pizza flavor.
- Diced tomatoes: Adds texture and a bit of acidity, dont drain them because that juice enriches the broth.
- Mozzarella cheese: The gooey, stretchy finish that makes this feel like pizza, shred it yourself for the best melt.
- Dried oregano and basil: Classic Italian herbs that tie everything together, if you have fresh basil save it for garnish.
- Crushed red pepper flakes: Optional but wonderful for a gentle kick, start with a pinch and add more at the table.
- Fresh basil or parsley: A bright, herbaceous garnish that cuts through the richness and makes each bowl look inviting.
Instructions
- Brown the Sausage:
- Crumble the Italian sausage into a large pot over medium heat and cook until no pink remains, about 5 to 7 minutes. If theres a pool of grease, drain most of it off but leave a little for flavor.
- Soften the Vegetables:
- Toss in the diced onion and red bell pepper, stirring them into the sausage until they soften and start to smell sweet, about 4 minutes. Add the minced garlic and stir for just a minute until it releases its fragrance.
- Build the Broth:
- Pour in the broth, pizza sauce, and the entire can of diced tomatoes with their juice, stirring everything together. Sprinkle in the oregano, basil, red pepper flakes if using, and season with salt and black pepper to taste.
- Simmer and Marry the Flavors:
- Bring the pot to a gentle boil, then lower the heat and let it simmer uncovered for 15 to 20 minutes, stirring now and then. Taste toward the end and adjust the seasoning if it needs more salt or a pinch of sugar to balance the tomatoes.
- Melt in the Cheese:
- Just before serving, stir in half of the shredded mozzarella and watch it melt into creamy ribbons. Ladle the soup into bowls and top each with a generous handful of the remaining mozzarella, plus fresh basil or parsley if you like.
Save One evening my neighbor stopped by right as I was ladling this into bowls. She took one look, inhaled deeply, and asked if she could stay for dinner. We sat at the kitchen table with crusty bread for dipping, and she told me it tasted like the pizza parties we used to have as kids, only warmer and more forgiving. That night I realized food doesnt need to be fancy to feel like a gift.
Make It Your Own
This soup is endlessly adaptable depending on what you have in the fridge or what your family loves on pizza. I have stirred in sliced mushrooms, halved black olives, and even diced pepperoni when I wanted that supreme pizza vibe. For a vegetarian version, swap the sausage for plant-based crumbles or extra vegetables like zucchini and spinach. My husband likes to top his bowl with a few torn pieces of fresh mozzarella and a drizzle of good olive oil, which makes it feel almost fancy.
Storing and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days. I reheat individual portions in the microwave or gently on the stovetop, adding a splash of broth if it has thickened. The cheese can separate a bit when reheated, but a good stir brings it back together. I dont recommend freezing this soup because the mozzarella texture can turn grainy, but the base without cheese freezes well for up to two months if you want to prep ahead.
Serving Suggestions
This soup begs to be served with something you can dip and scoop. I always set out a basket of warm garlic bread, crusty baguette slices, or even buttery crackers. A simple green salad with a tangy vinaigrette balances the richness, and if you want to go all in, serve it alongside cheesy breadsticks. On nights when I am feeling indulgent, I toast thick slices of sourdough, rub them with garlic, and float them on top of each bowl like edible rafts.
- Pair it with a crisp Caesar salad or a handful of arugula dressed in lemon juice.
- Serve with garlic knots or focaccia for the ultimate pizza experience in a bowl.
- Top with a swirl of pesto or a sprinkle of grated Parmesan for an extra layer of flavor.
Save This soup has become my answer to cold nights, hungry kids, and the inevitable question of whats for dinner. It tastes like comfort, smells like nostalgia, and somehow manages to feel like both a hug and a celebration at the same time.
Recipe Q&A
- → Can this be made vegetarian?
Yes, substitute the Italian sausage with plant-based sausage for a fully vegetarian version while maintaining the savory, satisfying character of the dish.
- → How can I enhance the pizza flavors?
Add sliced mushrooms, black olives, or pepperoni pieces to intensify the pizza experience. Smoked mozzarella or provolone can replace regular mozzarella for deeper flavor complexity.
- → Is this gluten-free?
It can be when using gluten-free broth and certified gluten-free Italian sausage. Always check product labels carefully, as many commercial sausages and broths contain hidden gluten.
- → What's the best way to serve this?
Ladle into bowls and top with remaining mozzarella and fresh basil or parsley. Serve alongside crusty bread for dipping to complete the experience.
- → Can I make this ahead?
Prepare through step 6, then cool and refrigerate. Reheat gently before adding mozzarella to maintain its creamy texture and prevent overcooking.