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I love how this soup has the punchy taste of pizza in a bowl, perfect for those cold nights. The sausage and pepperoni give every bite lots of flavor, and the gooey mozzarella on top really makes it feel extra cozy. It’s a hearty, low-fuss dinner that always hits the spot when I’m tired after a long day.
Every time it’s bubbling on the stove, my place smells like a pizzeria and my whole crew can’t wait for seconds. It never sticks around for long.
Cozy Ingredients
- Salt and ground pepper: Brighten all the flavors, and you can tweak ’em to your liking right at the end
- Mozzarella: Melts into gooey strings for that awesome cheese pull — grab a block and grate it fresh for the best melt
- Fresh basil: Toss in just before serving for a fresh pop of herb
- Chicken broth: Keeps everything tasty but not too salty — low-sodium’s best if you want to add your own salt later
- Pepperoni: Adds that smoky, salty bite — natural casing ones have great snap
- Sugar: Just a teaspoon helps keep the tomato tang in check
- Canned tomatoes and tomato sauce: Make things thick and bright — avoid stuff with added junk for clean flavor
- Dried oregano, basil, and marjoram: Give it the classic pizza shop smell — make sure they still smell strong, not dusty
- Garlic: Adds a sharp, warm bite — fresh cloves do the trick
- Green bell pepper: Makes it colorful and tastes just like pizza toppings — go for shiny, firm ones
- Onion: Sweetens the deal and pulls flavors together — pick one that’s heavy for its size
- Italian sausage: Main flavor kickoff — go for one with solid seasoning, not too fatty
- Olive oil: Helps brown your meat and soften up the veggies — extra virgin gives the deepest taste
Simple Steps
- Dish up and Top with Cheese:
- Spoon the soup into bowls, toss on shredded mozzarella. Wait about two minutes so it gets stretchy and melty, and you’re good to go. It’s like getting that pizza cheese pull!
- Season and Finish:
- Rip up some fresh basil and stir it in. Taste it and see if you want more salt or pepper. The basil really perks up once it hits the hot broth.
- Let It All Simmer:
- Pour in chicken broth, pepperoni, crushed tomatoes, tomato sauce, and a little sugar. Stir it all up, crank the heat to get it bubbling, then turn things down and let it mellow for about 10 minutes, uncovered. The pepperoni softens up and flavors everything.
- Sizzle Garlic and Herbs:
- Drop in the chopped garlic, dried oregano, basil, and marjoram. Keep stirring for about a minute to wake up their smell—don’t let them brown, just let things get fragrant.
- Get Veggies Soft:
- Toss onions and bell pepper in with the sausage. Let it all cook for five or so minutes, stirring in between, until the veggies feel soft and the onions look a little see-through.
- Brown Up Sausage:
- Splash olive oil in a heavy pot on medium heat. Add your sausage, break it into little chunks, and cook ’til you see a nice brown color. This step makes the soup base super tasty.
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The pepperoni makes this bowl so good. It melts into the broth giving it a salty kick with every scoop. When my kids saw the stretchy cheese the first time, they got so excited we’ve kept it in our regular dinners ever since.
Leftover Hacks
Let it cool off totally before storing. Pop into airtight containers and into the fridge for up to three days. Warm it up on the stove over medium heat until steaming. If you want to freeze, cool it down, portion it, and freeze for three months max. Thaw in the fridge then reheat gently on the stovetop.
Swap Outs
For a lighter bowl, sub turkey sausage for pork. Add chopped mushrooms or spinach if you want extra veggies—they shrink down fast. Going meatless? A can of white beans and veggie broth stand in easily for the sausage and chicken broth.
Serving Ideas
Ladle it up piping hot next to garlic bread or hunks of crusty sourdough to dip. Sprinkle with more mozzarella or even some Parmesan if you like it richer. If you want a little heat, shake in some crushed red pepper flakes while the herbs are cooking.
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Why Soup Instead of a Slice
I started making this as a less-messy way to get all that pizza goodness without kneading dough or flipping pies. It was a hit inspired by our laid-back Friday pizza dinners. The combo of sausage, pepperoni, and gooey mozzarella totally scratches that pizza itch, but in a comfy bowl.
Common Recipe Questions
- → Could I swap the sausage for another kind?
Totally—try chicken or turkey sausage for something lighter, or crank up the spice with a hot variety.
- → Which veggies taste good here?
Onions and green bell pepper nail the classic combo, but toss in black olives, mushrooms, or spinach to make things interesting.
- → How do I make this without dairy?
Just leave out the mozzarella or try a dairy-free cheese so everyone can have some without missing any of the goodness.
- → Is this okay to prep before I need it?
Go for it! Stash leftovers in the fridge for up to three days. Gently warm it and add more cheese when you’re ready to eat.
- → Can I freeze some for later?
Yep, the main soup stores great in the freezer. Toss in fresh mozzarella only after you reheat, to keep it nice and melty.
- → What goes well on the side?
Grab some garlic bread, a crispy green salad, or a simple baguette and boom, you’ve got the meal covered.