There are some recipes that just feel like a warm hug, you know? The kind that instantly transport you back to simpler times, maybe a chilly evening huddled around the TV with family, or a bustling kitchen filled with the aroma of something utterly comforting. For me, that recipe is thisWhat is easy pizza soup?. It’s the culinary equivalent of pulling on your favorite worn-in sweater. Honestly, when I first stumbled upon the idea of a pizza soup, I was a little skeptical. Pizza is pizza, soup is soup – how could they possibly meld into something wonderful? But let me tell you, after a few tweaks and a lot of taste-testing (tough job, I know!), I’ve landed on a version that is so ridiculously delicious and, more importantly, incredibly easy to whip up, that it’s become a weeknight staple. If you’re anything like me and sometimes crave that cheesy, saucy goodness of pizza but just don’t have the time or energy for a full pie, then this is your absolute lifesaver. It’s even better than ordering takeout on those nights when you just want to curl up and relax.
What is easy pizza soup?
What is this magical concoction we’re calling magic?What is easy pizza soup?? Think of it as all the best parts of a classic pepperoni pizza, but transformed into a hearty, satisfying bowl of comfort. It’s not just a tomato soup with some pizza toppings thrown in, oh no. We’re talking a rich, savory tomato broth base, infused with all those quintessential pizza flavors – herbs like oregano and basil, a hint of garlic, and of course, that irresistible cheesy goodness. The “easy” part is key here. It comes together with minimal fuss, using pantry staples and a few fresh ingredients that most of us have on hand. It’s essentially a deconstructed pizza, simmered down into a soup that’s both familiar and excitingly new. It’s the kind of dish that makes you want to grab a spoon and dive right in, no reservations required.
Why You’ll Love This Recipe
Honestly, I could go on and on about why this easy pizza soup is a winner, but I’ll try to keep it concise! First and foremost, the FLAVOR. It’s an explosion of all your favorite pizza elements – tangy tomato, savory Italian sausage (or pepperoni, your choice!), mellow garlic, fragrant herbs, and that dreamy, melty cheese. It tastes exactly like you’d imagine a pizza would taste if it were a comforting, soul-warming soup. And the SIMPLICITY? Oh my goodness. This is what truly sets it apart. On a busy weeknight when the thought of chopping, kneading, and baking a pizza feels utterly exhausting, this soup is your best friend. You can have a pot of this simmering on the stove in less time than it takes to decide what to order for delivery. It uses really basic ingredients, so it’s also incredibly COST-EFFECTIVE, which is always a win in my book. My grocery bill thanks me for making this often! Beyond that, its VERSATILITY is a huge bonus. While it’s fantastic on its own, you can easily customize it. Add different veggies, swap out the sausage for ground turkey or even keep it vegetarian. It’s perfect for lunch, dinner, or even a late-night snack when a pizza craving hits hard. It’s a dish that brings smiles to faces, from my picky eaters to my husband who always asks for seconds. It’s the kind of recipe that makes you feel like a kitchen superhero, effortlessly creating something delicious and satisfying for your loved ones.
How to Make Easy Pizza Soup
Quick Overview
This easy pizza soup is all about layering flavor without the fuss. We’ll start by building a savory base with aromatics and Italian sausage, then simmer it with crushed tomatoes and broth. A touch of creaminess and a generous amount of cheese make it taste like pure pizza bliss. It’s a one-pot wonder that comes together in under 40 minutes, making it perfect for those spontaneous cravings or busy weeknights.
Ingredients
For the Savory Base:
1 tablespoon Olive oil
1 pound Italian sausage (mild or hot, your preference!), casings removed
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for a little kick)
For the Tomato Broth:
1 (28-ounce) can crushed tomatoes
4 cups low-sodium chicken or vegetable broth
1 teaspoon sugar (to balance acidity)
Salt and freshly ground black pepper to taste
For Creaminess & Cheese:
1/2 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded mozzarella cheese, plus more for topping
1/2 cup shredded Parmesan cheese, plus more for topping
Step-by-Step Instructions
Step 1: Brown the Sausage and Sauté Aromatics
Grab a large pot or Dutch oven and heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until it’s nicely browned and no pink remains, about 5-7 minutes. Drain off most of the excess grease, leaving just a tablespoon or so for flavor. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
Step 2: Build the Tomato Base
Pour in the crushed tomatoes and stir to combine everything. Add the chicken or vegetable broth and the teaspoon of sugar. The sugar might sound odd, but it really helps to cut through the acidity of the tomatoes and balances out the overall flavor. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently cook for at least 15 minutes to allow the flavors to meld. This is where the magic really starts to happen!
Step 3: Stir in Cream and Cheeses
Once the tomato base has simmered and the flavors have deepened, stir in the heavy cream. This adds that wonderful richness and velvety texture that makes the soup feel so indulgent. Now, the best part: stir in the shredded mozzarella and Parmesan cheeses. Keep stirring until the cheese is completely melted and the soup is smooth and wonderfully gooey. Season with salt and freshly ground black pepper to your liking. Remember that the sausage and broth already contain some salt, so taste before adding too much.
Step 4: Serve and Garnish
Ladle the hot easy pizza soup into bowls. Top each serving with a little extra shredded mozzarella and Parmesan cheese. For an extra touch, you can add a sprinkle of fresh basil or some mini pepperoni slices if you’re feeling fancy. Serve immediately and prepare for happy sighs!
What to Serve It With
This easy pizza soup is practically a meal on its own, but here are some of my favorite ways to round out the meal. For a classic Breakfast or Brunch vibe, I love serving it alongside some crispy garlic breadsticks or a simple arugula salad dressed with a lemon vinaigrette. It cuts through the richness of the soup beautifully. For a more decadent Brunch experience, think mini quiches or some fluffy scrambled eggs. If you’re serving it as a light lunch, a few of these crusty breadsticks are perfect for dipping. And for those “cozy snack” moments when you just want pure comfort, a grilled cheese sandwich on the side is an absolute must. My kids are obsessed with dipping their grilled cheese right into the soup – it’s the ultimate comfort food duo. Sometimes, I even serve it with mini calzones for the ultimate pizza-themed meal. It’s incredibly adaptable to whatever you’re in the mood for!
Top Tips for Perfecting Your Easy Pizza Soup
I’ve made this easy pizza soup more times than I can count, and I’ve picked up a few tricks along the way that I think really elevate it. For the sausage, don’t be afraid to get a good brown on it – those little crispy bits add so much flavor to the base. If you’re using pork Italian sausage, make sure to drain off a good portion of the grease, otherwise, your soup can get a little too oily. When you’re sautéing the onions and garlic, keep an eye on the heat to prevent burning; burnt garlic is a flavor killer! For the tomato base, using good quality crushed tomatoes makes a noticeable difference in the final taste. I also find that letting it simmer for at least 15 minutes, even 20 if you have the time, really allows those flavors to deepen and meld together beautifully. When it comes to the creaminess, I’ve experimented with half-and-half, and while it’s lighter, I honestly find that heavy cream gives it that luxurious, restaurant-quality richness that I adore. And the cheese! Use a good quality mozzarella and Parmesan; the pre-shredded stuff often has anti-caking agents that can make your soup a bit less smooth. Grating your own cheese is always worth the extra minute. If you’re worried about the soup being too thick after adding the cheese, you can always thin it out with a little extra broth or a splash more cream. I’ve learned that sometimes, oven temperatures can vary, so always keep an eye on your soup during the simmering stage – you want a gentle simmer, not a rolling boil, especially once the cheese is in, to prevent it from separating.
Storing and Reheating Tips
This easy pizza soup is fantastic for leftovers, which is always a win in my house. Once it’s cooled down completely, you can store it in an airtight container in the refrigerator for up to 3 days. The flavors actually tend to meld even further overnight, making it even more delicious the next day! When you’re ready to reheat, I find the stovetop is the best method. Gently warm it in a saucepan over medium-low heat, stirring occasionally, until it’s heated through. You might need to add a splash of broth or water if it’s thickened too much during storage. Microwaving is also an option; just heat in 30-second intervals, stirring in between, until it’s piping hot. If you’re planning to freeze portions, I recommend leaving out the cheese until you reheat it, as cheese can sometimes separate or get a slightly grainy texture when frozen and thawed. You can freeze the soup base for up to 2 months. To reheat frozen soup, thaw it overnight in the refrigerator, then warm it on the stovetop as mentioned above, and stir in fresh cheese at the end. For the glaze – I don’t usually add a separate glaze, but if you wanted to top with extra cheese, make sure it’s at the end of the reheating process for the best melt. You’ll know it’s still good if it smells and tastes fresh, with no off-putting odors.
Frequently Asked Questions
Final Thoughts
There you have it – a bowl of pure comfort that tastes like your favorite slice of pizza but feels like a warm hug. This easy pizza soup is one of those recipes that proves you don’t need complicated steps or fancy ingredients to create something truly delicious and satisfying. It’s a testament to simple, honest cooking that brings joy to the table. I hope you give it a try and find it becomes a beloved staple in your kitchen too. It’s perfect for those nights when you want something hearty and flavorful without a lot of fuss. If you’re looking for other quick and comforting meals, you might also enjoy my creamy tomato bisque or my one-pot pasta with sausage. They’re made with the same kind of love and ease. I can’t wait to hear what you think of this soup – please leave a comment below and let me know how it turned out for you, or if you’ve tried any fun variations! Happy cooking!
easy pizza soup
Ingredients
Main Ingredients
- 4 Italian sausages casings removed and crumbled
- 10 slices bacon chopped
- 0.5 cup pepperoni
- 1 cup pizza sauce
- 1 sweet onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 2 tablespoons fresh basil chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 4 cups beef or chicken broth
- 1 can diced tomatoes 28 ounce can
- 1 cup mozzarella cheese shredded
Instructions
Preparation Steps
- Cook bacon and Italian sausage on the stove over medium heat until browned. Drain any excess fat and transfer the cooked meats to your slow cooker.
- Add all remaining ingredients to the slow cooker, except for the mozzarella cheese. Stir everything together until well combined.
- Cover and cook on low for 6 to 7 hours, allowing the flavors to meld and deepen.
- Ladle the hot soup into individual bowls and top generously with shredded mozzarella cheese before serving.
