Hearty, rustic, and loaded with flavor, Italian Sausage and Split Pea Stew is nourishing comfort food at its best. Whether you simmer it on the stovetop, let your slow cooker do the work, or whip it up in the Instant Pot, this split pea soup is a deliciously versatile keeper.

[Updated Sausage & Split Pea Stew recipe originally posted 2011]

Italian sausage and split pea stew in a white bowl set on a towel with rustic bread

Why You’ll Love This Recipe

Savory, comforting, and nutritious – While split pea recipes are often made with ham, here it gets an Italian twist with the bold flavor of sausage and parmesan. Protein from sausage and legumes, plus plenty of vegetables, make this protein-packed soup a complete meal.
Meal-prep friendly – It tastes even better the next day and freezes beautifully, so it’s always a good idea to pull out the biggest pot you have and scale up the recipe. I love having this easy stew stashed away in my freezer so I’m prepared to take a meal to a sick friend or new momma—it’s always appreciated!
Customizable – Easily swap proteins or vegetable combinations, adjust the spice level, or make it vegetarian.
Family-approved – Split peas can be more approachable than larger beans for young children. If the kids don’t go for spice, simply skip the hot Italian and use all mild Italian sausage.

sausage and split pea stew ingredients laid out on a counter

Ingredient Highlights

With a humble base of split peas, colorful vegetables, and savory sausage, every spoonful satisfies:

Italian Sausage – Savory and protein-rich, the balance of mild and hot sausage creates depth with a hint of spice, making it a hearty and satisfying meal.
Split Peas – Naturally high in fiber and plant-based protein, split peas are quick and easy to cook for dinnertime ease.
Aromatic Veggies – Onion, celery, carrot, bell pepper, zucchini, and garlic bring gorgeous color, hearty texture, and vitamins A and C, plus antioxidants that make this soup as nourishing as it is flavorful.
Italian Herbs – Thyme, basil, and oregano lend earthy warmth and the unmistakable aroma of rustic Italian cooking.
Parmesan Rind – A pro trick that infuses the broth with nutty umami flavor, adding depth to soups and sauces. We use this same technique in our Tuscan White Bean Soup with Spinach Recipe and our Beef & Vegetable Soup from Pot Roast Leftovers.

step by step photo instructions for making split pea soup

Recipe Step by Step

Steps Before Cooking

Dissolve 3 tablespoons sea salt in 4 quarts of water in a large (8-quart) pot. Stir in 2 cups dry split peas and soak at room temperature overnight or for at least 8 hours.
Drain and rinse well before cooking.

LENTIL SHORTCUT: If you don’t have time to soak split peas, substitute dry lentils instead. Lentils don’t require soaking and cook much faster — just simmer them for about 15 minutes on the stovetop.

Stovetop Method

Brown the sausage in olive oil over medium heat.
Saute the onion, celery, carrots, and bell pepper 7-8 minutes. Add the garlic, salt and spices, cook another 2 minutes until the garlic is fragrant and the herbs release a pleasant aroma.
Add the zucchini, split peas, chicken stock, cooked sausage, tomatoes, and parmesan rind; bring to a simmer.
Cover and simmer for 30 minutes (if using lentils, simmer for 15 minutes), or until peas are tender.
Remove from heat and stir in parsley. Garnish with freshly grated Parmesan just before serving.

Slow Cooker Method

Follow the Steps Before Cooking to soak split peas (or use the Lentil Shortcut).
Brown sausage in olive oil on the stovetop; drain on paper towels.
In the same skillet, sauté onion, celery, carrots, and bell pepper for 5–6 minutes; add garlic, salt, and spices; cook 2 minutes.
Transfer sausage, vegetables, zucchini, peas or lentils, stock, tomatoes, and parmesan rind to the slow cooker.
Cook on LOW for 6–8 hours or HIGH for 3-4 hours, until peas are tender. (Note: the lower range is for soaked split peas, the higher range is for unsoaked.)
Stir in parsley and garnish with parmesan before serving.

Instant Pot Method

Follow the Steps Before Cooking to soak split peas (or use the Lentil Shortcut).
Set Instant Pot to Sauté. Brown sausage in olive oil; remove and drain on paper towels.
Sauté onion, celery, carrots, and bell pepper for 5 minutes in rendered fat. Add garlic, salt, and spices; cook 2 minutes.
Stir in zucchini, soaked peas or lentils, and some stock; scrape up browned bits. Return sausage to the pot along with remaining stock, tomatoes, and parmesan rind.
Lock lid, set valve to Sealing, and cook on High Pressure for 12-15 minutes. (Note: the lower range is for soaked split peas, the higher range is for unsoaked.)
Allow 15 minutes of natural release, then quick release.
Stir in parsley and garnish with parmesan before serving.

split pea soup with Italian sausage ladled up

Variations & Substitutions

Other proteins – Swap in diced ham, smoked turkey, or link sausage, such as kielbasa or andouille.
Mix up the vegetables, but keep them on the mellow side, such as cauliflower, bok choy, eggplant, green beans, mushrooms, potatoes, leeks, turnips, or rutabagas. The most important thing is to keep the vegetables all the same size for even cooking.
Vegetarian version – Replace sausage with mushrooms or eggplant, and use vegetable stock.
Add greens – Stir in spinach or kale at the end of cooking.
Spice control – Use all mild sausage for less heat, or all hot sausage for a fiery kick.
Texture tweak – Before adding the sausage, blend part of the soup with an immersion blender for a thicker texture.

PRO TIP: The hard piece of Parmesan rind most people discard is a chef’s secret weapon. Toss it into the soup as it simmers, and it will slowly release savory, umami flavor that makes the broth taste like it simmered all day. Just remember to fish it out before serving.

Answering the FAQs

Do I have to soak split peas?
No, but soaking helps them cook quicker, can help with digestion, and will require less stock as they soak up less liquid in the cooking process. Otherwise, you can also use the lentil shortcut for a same-day option.

How do I know when split peas are done?
They should be tender and easy to chew, not tough or crunchy.

Do I need to remove sausage casings?
Yes. Removing the casing lets the sausage crumble into the soup for the best texture.

What if I don’t have a Parmesan rind?
Skip it, or stir in grated Parmesan at the end. The rind adds depth, and it’s beneficial to waste less food, but it’s not essential.

My soup is too thick — what do I do?
Add more broth or water until it reaches your preferred consistency.

My soup is too thin — how do I thicken it?
Simmer uncovered to reduce liquid, or blend a cup of soup and stir it back in.

Can I use other proteins?
Yes! Ground turkey, ground pork, ham, or smoked turkey all work.

Can I freeze it?
Yes, up to 3 months. Thaw overnight in the fridge before reheating.

Italian Sausage and Split Pea Stew

Why You’ll Love This Recipe

Ingredient Highlights