Best Italian Split Pea Soup Recipes

YELLOW SPLIT PEA, KALE AND ITALIAN SAUSAGE SOUP image

Yield 12 people

Number Of Ingredients 12

2 cups of yellow split peas, soaked overnight and rinsed
1 onion, peeled and chopped into about 1/4 inch pieces
3 garlic cloves, pressed or finely minced
3 tablespoons extra virgin olive oil
2 teaspoons dried basil
I bunch of lacinato kale, washed, tough stems cut off and coarsely chopped
2 large tomatoes, washed and chopped into large chunks
3/4 pound of mild Italian sausage, in ground form, or casings removed from link form.
1 1/2 teaspoon ground cumin
2 teaspoons sea salt
freshly ground pepper
2 tablespoon balsamic vinegar

Steps:

1-Heat oil in a large soup pot over medium heat, When hot (though not smoking) add onion and cook until just starting to soften (make sure you stir during this process). 2-Add garlic and cook one minute. Then add the yellow split peas, 8 cups of water, and the dried basil and cumin. Bring to a simmer and cook covered for about 30-40 minutes, until the yellow split peas are soft (but not mushy). 3-Add the kale and tomatoes and cook for 10 to 15 minutes, until the kale is soft. Meanwhile, fry up your sausage in a saucepan over med-high heat, stirring the meat and breaking up clumps, until cooked all the way through. If there is any fat, drain away. 4-Add the sausage and vinegar and add about 2 teaspoons of sea salt and one teaspoon of pepper and adjust to taste. Enjoy!

Italian Split Pea Soup image

Provided by Chef Rod 99

Time 4h30m

Yield 2 cup servings, 8 serving(s)

Number Of Ingredients 13

Steps:

Nutrition Facts : Calories 313, Fat 6.8, SaturatedFat 2.2, Cholesterol 19.9, Sodium 892, Carbohydrate 45.5, Fiber 17, Sugar 10.2, Protein 19.9

SPLIT PEA SOUP WITH ITALIAN SAUSAGE image

Yield 11 12 oz Bowls

Number Of Ingredients 14

Ingredients
Gallon Spring Water
1 Leftover Ham Bone
2 Pounds Dried Split Peas
6 Bay Leaves
1 Pound Ground Italian Sausage (Mild or Hot)
2 Medium Onions 1/4" Dice
1 Pound Carrots 1/4" Dice
6 Stalks Celery Split 1/4"Diced
2 Tablespoons Crushed Garlic
2 Teaspoons Salt
2 Teaspoons Pepper
Fresh Sour Cream (Optional)
Tabasco Sauce (Optional)

Steps:

Preparation On stove in a large stock pot; add water, leftover ham bone, dried green peas, and bay leaves. Bring to a boil and simmer for 1.5 hours. Skim off foam several times as necessary. In large skillet; brown Italian sausage and set aside. In same skillet with drippings, saute garlic, onions, celery, and carrots until onions turn translucent. After stock has cooked for 1.5 hours; remove bone, separating meat by pulling into smaller pieces. Add only the meat back to stock, along with veggie mixture, sausage, and seasonings. Simmer an additional 1.5 hours. Let cool and skim off layer of gel that will form at the top. To serve; reheat adding salt and fresh cracked pepper to taste. Add a tablesoopn of sour cream to each bowl. Tabasco sauce adds a nice flavor as well.