Italian Sausage and Split Pea Stew

5 from 3 votes

Sausage and split peas in a hearty stew with a hint of spice.

Prep Time20

Cook Time50

Total Time1 10

Course: Crockpot, Soup, Stew, Winter

Cuisine: American

Servings: people

Calories: 606kcal

2 cups dry split peas , rinsed and soaked for 4-8 hours(or lentils, see note)
1 tablespoon olive oil
1 pound mild Italian sausage , removed from casings if needed
1 pound hot Italian sausage , removed from casings if needed
1 large onion , diced (about 1 1/2 cup)
3 ribs celery , diced (about 1 cup)
3 medium carrots , diced (about 1 1/4 cup)
1 large red bell pepper , diced (about 1 cup)
6 cloves garlic , minced
1 teaspoon sea salt
1 teaspoon lemon pepper
1 tablespoon dried Italian Herb Blend , or 1 teaspoon each of dried thyme, basil, and oregano
2 medium zucchini (about 8 inches long), large diced, about 3 cups
12 cups chicken stock , or broth
1 piece Parmesan rind , optional
28 ounces diced tomatoes , undrained
3 tablespoons finely chopped fresh parsley , or fresh basil
Parmesan cheese , for garnish when serving

Get Recipe Ingredients

Dissolve 3 tablespoons sea salt in 4 quarts of water in a large (6-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. NOTE: This is needed for split peas, lentils can be substituted for same-day cooking.

In a large pot, brown sausage in olive oil over medium heat. Remove sausage from pan and drain on a paper-towel-lined plate.
In the same pot, saute the onion, celery, and bell pepper in the rendered fat from the sausage until vegetables are softened and beginning to caramelize, 7-8 minutes (add more oil as needed). Add the garlic, salt, and spices, and cook another 2 minutes until the garlic is fragrant and the herbs release a pleasant aroma.
Add the zucchini, split peas, and some of the chicken stock; stir to loosen any browned bits in the pot. Add the cooked sausage, tomatoes, remaining stock, and parmesan rind; bring to a simmer.
Reduce the heat to low, cover with a lid, and simmer for 30 minutes (if using lentils, simmer for 15 minutes), or until peas are tender.
Remove from heat and stir in parsley. Remove Parmesan rind and serve with freshly grated Parmesan and crusty bread.

TIPS & VARIATIONS:

SEE BLOG POST FOR SLOW COOKER AND INSTANT POT INSTRUCTIONS
I tend to have better luck with bagged beans and split peas cooking evenly, rather than those kept in bulk bins.
Lentils can be substituted for the split peas, and will take less time to cook through (these seem to be okay from bulk bins). Any type lentil will work, though choosing red or yellow lentils will keep the soup bright in color. Brown or green lentils are just as delicious, but give the soup a muddy appearance.
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.

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.