Kalyn's Kitchen

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!

PIN Yellow Split Pea Soup with Italian Sausage to try it later!

Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper found on KalynsKitchen.com

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.

What ingredients do you need for this recipe?

Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper found on KalynsKitchen.com

How to Make Yellow Split Pea Soup with Italian Sausage:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. Add the Minced Garlic (affiliate link), Italian Herb Seasoning (affiliate link), and ground fennel (affiliate link), and cook 1-2 minutes more.
  3. If you’d like the soup to be spicy, add about 1/4  tsp. red pepper flakes with the other spices.
  4. 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.
  5. When sausage is cooked, add it to the soup pot along with 2 cups yellow split peas and 6 cups chicken stock.
  6. 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.
  7. Continue to cook, adding water as needed, until the split peas are very well done and starting to break down into the soup. 
  8. 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.

Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper found on KalynsKitchen.com

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!

Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper found on KalynsKitchen.com

Yellow Split Pea Soup with Italian Sausage

Yield 6 servings
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

The love affair with yellow split peas continues with this spicy Yellow Split Pea Soup with Italian Sausage!


  • 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


  1. Dice onion, celery, and green bell pepper into very small dice.
  2. 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.
  3. Add minced garlic, Italian herb blend, ground fennel seed, and red pepper flakes (if using) and cook about 1-2 minutes more.
  4. While vegetables cook, heat the other 1 T olive oil in large heavy frying pan.
  5. 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.
  6. When sausage is done add it to soup pot with yellow split peas and chicken stock.
  7. Let soup come to a low boil, then reduce heat and let soup simmer.
  8. 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.
  9. Total cooking time will be 2-3 hours, depending on how old the split peas are and how soft you want them.
  10. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Yellow Split Pea Soup with Italian Sausage

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    32 Comments on “Yellow Split Pea Soup with Italian Sausage”

  1. This recipe sounds perfect, especially for a cold, snowy day, like the one we're expecting tomorrow. I wish I could make it while I'm holed up at home but don't have all the ingredients. Later, I suppose. I've got to go out sooner or later. 😉

  2. John, so glad to hear you both enjoyed the soup!

    Angela, thanks for the nice words about the blog and this soup.

  3. Hi Kalyn,

    Thanks again for all the incredible recipes and also for all you work on your blog. I recommend it to everyone I know!!

    In your post you mentioned this soup not being so photogenic, but for anyone who loves split-pea soup, it looks super-yummy! However, here's a thought for if you ever update the pic; a dollop of sour cream (low fat of course;) and a sprig of parsley or other fresh herb might give the pic a bit more intrest.

    You're truely a gem! Thanks again for all the wonderful meals that my family always enjoy.

  4. My wife and I just made this recipe, and it was so darn delicious! We'll definitely be making this on a regular basis now.

    Thank you so much for sharing it [the photos are excellent too].

    Kind Regards,
    John McConnell

  5. I have to get me some of those yellow split peas. I am sure I will become addicted!

  6. Tim, so glad you liked it. Good to know it is still tasty with the green split peas too, thanks for letting us know that.

    Mimi, you are funny. My only question is, which one of us will Meryl be playing?

  7. You know, Kalyn, I think this photo is very appealing. It appeals to the side of me that needs comfort food today. There's something home-y and rustic about it that I just love, especially on a winter night. This is a soup to come home to!

    I could just make a Kalyn recipe every day, rename my blog "Kalyn and Mimi" and hope that Meryl Streep will be available for the movie.

    SBDP-1 still good.

  8. I got up this morning saw this recipe and was thinking about it all day. Started cooking when I got home and this turned out to be the best soup I have ever made…it was so incredibly tasty!

    My local store didn't have yellow split peas and I had to use green.

    Thanks for a great recipe…it was perfect for a cold day.

  9. Yes, you can use green split peas. The taste is very similar; the yellow ones are just prettier and maybe a tiny bit sweeter.

  10. I could not find yellow split peas would green work for this recipe?

  11. Kalyn, thanks so much for the heads-up about Ashleigh. I hadn't heard she was involved in the shooting.

    On a lighter note, this soup is fantastic take on traditional split pea soup. Italian sausage really does take everything up one extra notch.

  12. Hi Kalyn, I visit your site often, but rarely comment…..BUT…had to say how much I love it, and how delicious your recipes look. I'm on weight watchers and many of your South Beach recipes are VERY "point friendly". Thanks so much for sharing them!!!

  13. Yum! Soup is my favorite warm-me-up food in the wintertime. This recipe sounds fabulous! Going to give a try this weekend.

  14. I've been meaning to use up some split peas in my pantry for a while now – this is IDEAL. Yum!

  15. Tracy, glad you are enjoying the links to other blogs. I have fun finding things I think my readers might like.

    Joanne, I agree about the blogging community. So glad you like the soup.

    Lydia, I loved that extra little touch of fennel in the soup. (I love fennel, such a great flavor!)

    Anonymous, you could cook this in a slow cooker. I'd reduce the chicken stock to about 4 cups, then check part way through to see if you need to add some water. I can only guess on the timing, but I'd guess 3-4 hours on high and maybe 6-8 hours on low.

    Barbara, thanks so much for taking time to tell me that. Comments like that really make my day!

  16. Hi Kalyn,
    I just want to say how much your website and hard work is appreciated by so many. I subscribe to your site via emails and I always look forward to your healthy recipes. Thank you so much for all you do!
    Barbara in Toronto

  17. sounds good, could you cook this in a slow cooker?

  18. I love the combination of split peas and sausage, especially as a substitute for (what I think is) the flavor of ham hocks that often is in split pea soup. Highlighting the fennel in the sausage with additional fennel in the soup is a great idea.

  19. Some of the things that go on in this world are absolutely disgusting. I'm just so glad I've found one of the gems in it…this blogging community.

    This soup sounds fantastic in every way! Love the fusion east meets west with the split peas and sausage!

  20. Yum! I love pea soup and this looks wonderful. It's always such a comforting (and hearty) soup when it is really cold out. I like the links to the other split pea recipes too – thanks Kalyn!