This Bertucci’s sausage soup copycat recipe delivers the same hearty, cheesy, crispy-topped comfort you’d find in their iconic restaurant bowls. The secret lies in a perfectly balanced broth, tender sausage, and that signature golden crust that forms when you broil the cheese topping—just like the original.
I’ve replicated this recipe after years of testing, ensuring every spoonful captures that familiar, satisfying taste.
The foundation of great sausage soup starts with a rich tomato-based broth infused with Italian herbs and simmered for hours to develop deep flavor. You’ll use a blend of mild and spicy Italian sausage for that classic combination of mild heat and savory depth.
The key to achieving that crispy cheese topping is a precise broiling technique that creates a golden, bubbly crust without burning the cheese underneath.
What you’ll end up with is a steaming bowl of soup with tender sausage pieces swimming in a flavorful broth, topped with a golden, crispy layer of melted cheese.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of cheesy, savory, and slightly spicy flavors that make this soup so addictive. This recipe is foolproof and delivers restaurant-quality results every time.
Serve with crusty bread for dipping or a side of garlic knots to soak up every last drop of that delicious broth. The leftovers reheat beautifully, making this an ideal meal prep option for busy weeknights. Let’s get started on creating this comforting classic at home!
Ingredients for bertucci’s sausage soup copycat
Pantry staples plus a few specialty finds for that Bertucci’s magic in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Italian Sausage (Mild and Spicy) 🌭 | 1 ½ lb | Casings removed, sliced into rounds |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Carrots 🥕 | 3 whole | Medium size, peeled and chopped |
| Celery Stalks 🥬 | 3 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Diced Tomatoes 🍅 | 28 oz | San Marzano preferred, no salt added |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Red Wine 🍷 | ½ cup | Dry, like Chianti |
| Dried Oregano 🍃 | 1 tsp | Italian preferred |
| Dried Basil 🌿 | 1 tsp | Crushed between fingers |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
The sausage is non-negotiable here—mild and spicy Italian gives you that perfect balance. Trader Joe’s has great pre-sliced rounds, but if you’re buying whole, slice them yourself for even cooking. The San Marzano tomatoes? Worth the splurge for that sweet, rich flavor. Costco sells them in bulk, or grab a can at Whole Foods. The broth matters too—low-sodium so you control the seasoning. I always double-check the label for hidden salt.
No red wine? Dry white wine or extra chicken broth works in a pinch. Fresh herbs are ideal, but dried oregano and basil at half the amount get you close. The tomato paste can be a squeeze tube from Trader Joe’s—no waste, keeps forever. For the cheese topping, part-skim mozzarella
This soup tastes even better the next day—honestly, the flavors meld into something magical. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make a double batch so I can freeze half. The cheese topping? Freshly broiled before serving—don’t skip this step—it’s what makes this copycat taste authentic.
Why You’ll Love This Recipe
- No-Chop Night Rescuer: I swear by this recipe when I’m too tired to dice anything. Toss in pre-chopped veggies from the store, brown the sausage in one pan, and let the broth do the work—no knife skills required. The carrots and celery soften into that perfect, tender bite without demanding your attention.
- Sausage Love Bomb: That first spoonful of broth with sausage crumbles and garlic-infused oil? Instant craving. The mild and spicy options let you play—mix both for a crowd, or go all-in on the heat if you’re feeling bold. Honestly, the aroma alone makes my kitchen smell like a Bertucci’s drive-thru.
- Leftover Goldmine: This soup only gets better the next day. The flavors meld into something richer, and it reheats like a dream—no separation, no sad veggies. I make a double batch on Sundays and freeze half; it’s my go-to for lazy Mondays or unexpected guests.
- Budget-Friendly Feast: A single package of sausage and a bag of veggies stretch to feed four for under $10. Between us, that’s cheaper than takeout but way more satisfying. Plus, the broth stretches easily—add a splash of water or even leftover pasta water if needed. No wasted ingredients here.
Step-by-step instructions for Bertucci’s sausage soup
Here’s how to recreate that iconic crispy-cheesy combination in your own kitchen.
Brown the Italian Sausage and Sauté the Vegetables
In a large Dutch oven, heat the sliced Italian sausage over medium-high heat until it releases its oils and begins to brown, about 5-7 minutes. This step is crucial—it develops the deep, savory flavor that makes this soup so satisfying. Use a wooden spoon to break up the sausage as it cooks, creating smaller pieces that’ll distribute evenly throughout the soup.
Once the sausage is browned, remove it from the pot and set it aside. In the same Dutch oven, add 2 tablespoons of olive oil (not listed in ingredients but essential for this step) and heat over medium heat. Add the diced yellow onion, chopped carrots, and diced celery stalks. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Here’s the thing—don’t rush this step. You want those vegetables to develop some color and release their natural sweetness before moving on.
Add the minced garlic cloves and cook for an additional 30 seconds until fragrant. The aroma should fill your kitchen—this is when the soup starts to build its complex flavor profile. Be careful not to let the garlic burn, as it can turn bitter quickly. Once the garlic is fragrant, add the 2 tablespoons of tomato paste and stir to combine with the vegetables. This will form the base for your rich, flavorful broth.
Build the Flavorful Broth
Pour in the 0.5 cup of red wine and scrape up any browned bits from the bottom of the pot. This deglazing step captures all that concentrated flavor that would otherwise go to waste. Let the wine simmer for 2-3 minutes until it reduces by about half. You’ll notice the alcohol smell dissipating as the wine concentrates and deepens in flavor.
Add the 28 oz of canned diced tomatoes, 4 cups of chicken broth, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of ground black pepper, and 1.5 teaspoons of salt. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes. This allows all the flavors to meld together beautifully. You’ll see the vegetables softening further and the soup developing a rich, reddish color.
Return the browned Italian sausage to the pot and stir to combine. Let the soup simmer together for an additional 10 minutes. This ensures the sausage absorbs all those wonderful flavors you’ve built in the broth. The soup should now be thick and hearty, with the vegetables tender and the sausage fully cooked through. If you taste it now, you’ll already notice the depth of flavor that makes this soup so special.
Create the Iconic Crispy Cheese Topping
While the soup simmers, prepare the crispy cheese topping that sets this recipe apart. In a small bowl, mix together the 2 cups of shredded mozzarella cheese and 0.5 cup of grated parmesan cheese. This combination gives you that perfect balance of creamy mozzarella and nutty parmesan in every bite. The key to achieving that crispy texture is to spread this cheese mixture evenly over the surface of the soup.
Once the soup has simmered for the full 25 minutes (15 minutes with vegetables, 10 minutes with sausage), turn off the heat and let it sit undisturbed for 5 minutes. This resting period allows the soup to settle slightly, which makes it easier to create an even layer of cheese on top. Using a large spoon, carefully spread the cheese mixture evenly over the entire surface of the soup. Here’s where it gets fun—watch as the cheese begins to melt and create that golden, bubbly crust.
Broil for the Perfect Crispy Top
Place the Dutch oven under the broiler and broil for 2-4 minutes. This is the moment that matters—you want that cheese to turn golden brown and crispy on top while keeping the soup underneath warm and comforting. Watch it closely, as broilers can vary in intensity. You’re aiming for a cheese crust that’s golden brown and slightly bubbly, not burnt or overly dark.
Once the cheese is beautifully browned and crispy, remove the soup from the broiler and let it rest for 2-3 minutes. This resting time allows the heat to distribute evenly throughout the soup, ensuring every bite is perfectly warm. The contrast between the crispy cheese topping and the rich, hearty soup below is what makes this recipe so special and comforting.
Serve immediately with crusty bread to soak up every last bit of that delicious broth. The crispy cheese topping should hold together enough to create a satisfying crunch with each spoonful, while the soup underneath delivers all that deep, savory flavor. This is the copycat recipe that delivers on all the promises—comfort, crispy texture, and that Bertucci’s restaurant experience right in your own kitchen.
Pro Tips For Making Bertucci’S Sausage Soup Copycat
- CRACK THE SAUSAGE FIRST: Remove the casings and crumble the sausage by hand—don’t just slice it. This ensures even cooking and releases more flavor into the broth. I used to skip this, and the soup always tasted like it was missing something until I tried it.
- SWEAT THE VEGETABLES LOW: Cook the onions, carrots, and celery at a true low heat for 10 minutes before adding garlic. Rushing this step means they’ll steam instead of caramelize, and your soup will taste raw. Use a splatter screen—trust me, you’ll regret not having one.
- BROWN THE SAUSAGE HARD: Don’t just warm it—get those crumbles deep golden brown in a hot pan with a little oil. The Maillard reaction here is non-negotiable for that rich, savory depth Bertucci’s nails. If you’re in a hurry, at least sear it in batches.
- SKIP THE SALT RUSH: Hold off on adding extra salt until the very end. The sausage and broth already pack enough sodium, and adding it early can make the soup taste flat. Taste as you go—you’ll need less than you think.
Regional styles of these flavors
New England Style
In the original Bertucci’s restaurants across New England, this soup is a staple—especially during cold winters. The key difference here is the addition of ½ cup heavy cream stirred into the finished soup, just before serving. This makes the broth richer and silkier, perfect for the region’s chilly climate.
I’ve also seen versions with ½ tsp red pepper flakes added to the broth for a subtle kick that New Englanders love. Serve with crusty sourdough bread from a local bakery to complete that regional experience.
Italian-American Twist
For an authentic Italian-American version, swap the chicken broth for 4 cups beef broth (low-sodium) and add 1 cup crushed San Marzano tomatoes instead of diced. This creates a deeper, meatier flavor profile that’s closer to the original Italian roots.
I also recommend adding 1 tsp fennel seeds to the sausage mixture before browning—they give it that classic Italian sausage aroma. Top with extra grated Parmesan and a sprinkle of crushed black pepper for that true Italian touch.
Southern Comfort Style
The Southern version takes this soup to another level by adding 1 cup cooked white rice to the broth during the final 10 minutes of simmering. This makes the soup heartier and more filling, perfect for Southern appetites.
I also like adding ½ cup diced ham along with the sausage for extra richness. Serve with buttery cornbread on the side—it’s a match made in Southern comfort food heaven. The ham adds a sweetness that balances the spicy sausage beautifully.
Texas BBQ Fusion
For a Texan twist, replace the Italian sausage with 1.5 lb spicy smoked sausage (like Johnsonville Smoked Sausage) and add ½ cup BBQ sauce to the broth during the final 5 minutes of simmering. This gives the soup a smoky, tangy depth that Texans will love.
Top with crumbled bacon and pickled jalapeños for that extra kick. Serve with warm tortilla chips for scooping—it’s a fun, interactive way to enjoy this fusion version.
Vegetarian Adaptation
For a vegetarian-friendly version, swap the sausage for 1.5 lb plant-based Italian sausage (like Beyond Meat) and use vegetable broth instead of chicken. Add 1 cup diced mushrooms with the carrots and celery for extra umami. The cheese topping remains the same—it’s what makes this version still feel indulgent.
I’ve found that nutritional yeast sprinkled on top adds a cheesy, savory note that vegetarians will appreciate. It’s surprisingly close to the original in flavor!
Slow Cooker Adaptation
For a hands-off approach, use a 6-quart slow cooker and combine all ingredients except the cheese topping. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Once done, stir in the cheese mixture and transfer to an oven-safe dish.
Broil for 2-3 minutes** to create the crispy top. This method is perfect for busy weeknights—just set it and forget it until mealtime. The slow cooking enhances the flavors even more, making it taste like it’s been simmering for hours. 🔥
Nutrition facts
Frequently asked questions
Why does Bertucci’s sausage soup have that crispy cheese topping?
The golden, crispy cheese topping is the signature element that makes this soup so special! It creates a satisfying contrast between the rich, hearty broth and the crunchy top. The broiling step caramelizes the cheese, creating a flavorful crust that adds texture and visual appeal. This technique is what makes the copycat version taste so authentic.
Can I make this soup without red wine?
If you don’t have red wine, substitute with ½ cup dry white wine or an extra ½ cup low-sodium chicken broth. The wine adds depth of flavor, but the soup will still taste delicious without it. Just remember that the broth will be slightly less complex if you skip it entirely.
How do I prevent the cheese topping from burning?
Watch the broiler closely—it can vary in intensity. Aim for 2-4 minutes maximum, and keep an eye on the cheese to avoid burning. If your broiler runs hot, you might need to reduce the time to 2 minutes or use the oven’s bake setting instead. The cheese should be golden brown, not dark brown or blackened.
Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for 4-5 days. When reheating, warm it on the stove over low heat and add the cheese topping fresh before broiling to keep it crispy.
What’s the best way to serve this sausage soup?
Serve it piping hot in deep bowls with a side of crusty bread for dipping. The crispy cheese topping should hold together enough to create a satisfying crunch with each spoonful. For extra presentation, garnish with fresh basil leaves or a sprinkle of black pepper. It’s perfect for chilly evenings or as a comforting meal after a long day.
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