Split Pea Soup with Turkey Sausage
Warm up your soul with a hearty bowl of Split Pea Soup with Turkey Sausage, a comforting classic reinvented with a healthy twist. This wholesome recipe combines the earthy richness of dried split peas with the savory goodness of turkey sausage, all simmered to perfection in a flavorful base of low-sodium chicken broth, aromatic vegetables, and fragrant spices like thyme and garlic. The sautéed turkey sausage adds a smoky depth and protein boost, while vibrant garnishes like fresh parsley elevate this rustic dish into a gourmet treat. Ready in just over an hour and packed with fiber, this gluten-free soup is perfect for cozy weeknight dinners or meal prep. Serve it with crusty bread for an irresistible, one-pot meal that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces turkey sausage (precooked, sliced into rounds)
- 1 large yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 medium celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 1 pound dried split peas (rinsed and sorted)
- 8 cups chicken broth (low-sodium)
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- to taste salt (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the turkey sausage slices and cook until lightly browned, about 3-4 minutes per side. Remove the sausage and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rinsed split peas to the pot, followed by the chicken broth, bay leaf, dried thyme, and black pepper.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and simmer uncovered for 45-50 minutes, or until the split peas are soft and starting to break down.
Stir occasionally to prevent the peas from sticking to the bottom of the pot. Add more broth or water if the soup becomes too thick.
Once the peas are tender, return the cooked turkey sausage to the pot and heat for 5 minutes.
Taste and adjust the seasoning with salt, if needed.
Remove the bay leaf before serving and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 123.0 g | 439% | |
| Total Sugars | 57.1 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6721 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
