Heat a large pot over medium heat and add the ground sausage. Cook until browned, breaking it apart with a spoon for about 5-7 minutes. Drain excess fat if necessary, then stir in minced garlic and cook until fragrant, about 30 seconds, releasing a rich aroma.
1 lb ground sausage, 2 cloves garlic
Add the marinara sauce and dried oregano to the sausage. Stir well to combine and let it simmer for a minute, allowing the flavors to meld together.
1 cup marinara sauce, 1 teaspoon dried oregano
Pour in the broth and stir to incorporate all the ingredients. Raise the heat slightly and bring the mixture to a gentle boil, watching for bubbling along the edges.
4 cups chicken or vegetable broth
Lower the heat to a simmer and cook uncovered for about 10-12 minutes, allowing the soup to thicken slightly and flavors to deepen. Stir occasionally to prevent sticking.
4 cups chicken or vegetable broth
Gradually add shredded mozzarella cheese to the soup, stirring constantly to melt the cheese smoothly into the broth, creating a creamy, cheesy texture. Continue stirring until fully incorporated and the soup is velvety.
1 cup shredded mozzarella cheese
Taste the soup and add salt and pepper as needed to balance the flavors. If it’s too thick, splash in a bit more broth and stir until smooth.
to taste salt and pepper
Ladle the hot soup into bowls and garnish with fresh chopped basil for a burst of aromatic freshness. Serve immediately, with additional cheese or herbs if desired.
1 fresh basil basil leaves
