Yellow Split Pea Soup with Italian Sausage
Yellow Split Pea Soup with Italian Sausage has spicy red pepper flakes, and the soup also has green pepper for a flavor boost. And this tasty soup probably has fewer net carbs than you might be thinking!
Last week I was gushing like a schoolgirl over a bowl of Lemony Yellow Split Peas. My love affair with the yellow split peas continues with this Yellow Split Pea Soup with Italian Sausage. This isn’t the most photogenic soup I’ve made, but it was delicious, warm, and comforting.
I added a touch of red pepper flakes to spice it up a little, but you could skip that if you’d like a milder soup. Please don’t skip the ground fennel seed though; it adds a wonderful flavor to the soup.
Can You Make This Soup with Green Split Peas:
I’m definitely becoming a fan of the yellow split peas I used in this soup. The internet gives differing opinions about whether the yellow and green split peas taste the same, but to me the difference is very slight and I’d certainly say you can use green split peas in this soup if that’s what you have.
How to Make Yellow Split Pea Soup with Italian Sausage:
(Scroll down for complete recipe with nutritional information.)
- Heat 1 T olive oil in a large heavy soup pot; then cook the diced onion, celery, and green bell pepper over medium heat about 3-5 minutes.
- Add the garlic, Italian herb blend, and ground fennel, and cook 1-2 minutes more.
- If you’d like the soup to be spicy, add about 1/4 tsp. red pepper flakes with the other spices.
- While the vegetables are cooking, squeeze the turkey Italian sausage out of the casings and brown well, breaking apart with the back of the turner as it cooks.
- When sausage is cooked, add it to the soup pot along with 2 cups yellow split peas and 6 cups chicken stock.
- Let soup simmer at low heat uncovered. After an hour I tasted the soup to see if I wanted more red pepper (no!) and added 2 cups of water.
- Continue to cook, adding water as needed, until the split peas are very well done and starting to break down into the soup.
- Total cooking time will be about 2 hours, or slightly longer depending on how old the yellow split peas are and how soft you want them.
More Soups with Split Peas:
Crockpot Split Pea Soup from Eats Well with Others
Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper from Kalyn’s Kitchen
Vegan Split Pea Soup with Challah Croutons from The Perfect Pantry
Instant Pot Split Pea Soup with Ham and Sweet Potatoes from Kalyn’s Kitchen
Chana Dal and Yellow Pepper Soup with Lemon Cream from The View from Big Island
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 T + 1 T olive oil
- 1 medium yellow onion, finely diced
- 1 cup finely diced celery
- 1 green bell pepper, finely diced
- 1 T minced garlic (or less if you’re not that into garlic)
- 1 tsp. Italian Herb Seasoning (see notes)
- 1/2 tsp. ground fennel seed
- 1/4 tsp. red pepper flakes (optional)
- one 19.5 oz. package hot turkey Italian sausage (see notes)
- 2 cups yellow split peas
- 6 cups chicken broth (plus more water as needed during cooking)
- salt and fresh ground black pepper to taste
- Dice onion, celery, and green bell pepper into very small dice.
- Heat 1 T olive oil in large heavy soup pot, then add diced onion, celery, and green pepper and cook 3-4 minutes, or until vegetables are starting to get soft.
- Add minced garlic, Italian herb blend, ground fennel seed, and red pepper flakes (if using) and cook about 1-2 minutes more.
- While vegetables cook, heat the other 1 T olive oil in large heavy frying pan.
- Squeeze hot turkey Italian sausage out of the casings and cook until the sausage is well browned, breaking apart with the turner as it cooks.
- When sausage is done add it to soup pot with yellow split peas and chicken stock.
- Let soup come to a low boil, then reduce heat and let soup simmer.
- After 1 hour I tasted the soup for seasoning and added about 2 cups water. Let soup continue to simmer, adding water as needed, until split peas are completely soft and starting to break apart into the soup.
- Total cooking time will be 2-3 hours, depending on how old the split peas are and how soft you want them.
- Serve with Parmesan cheese and red pepper flakes for people to add to the soup if desired.
Italian Herb Seasoning (affiliate link) is a mix of dried oregano, basil, thyme, marjoram, and rosemary if you don't have the blend. I'm a fan of turkey Italian Sausage for soup, but use pork sausage if you prefer. Use homemade chicken stock if you have some, but chicken broth from a can or a carton is fine for this recipe.
Recipe created by Kalyn.
Amount Per Serving: Calories: 321Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 94mgSodium: 1745mgCarbohydrates: 19gFiber: 6gSugar: 5gProtein: 31g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Split peas are too high in carbs for a low-carb diet, but split peas are a low-glycemic ingredient and all the ingredients in this Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper are approved for the original South Beach Diet.
Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.