Every autumn, as the weather begins to get nippy and the air is crisp, I’m delighted because now I can begin to make soup. And if there’s any recipe that is open to countless variations, it’s soup. In this one, I mix two of my favorites, split peas and tomato and the sausage gives it intense flavor.
10 or more
Sweet Italian Sausage - cut into bite sized pieces
Crushed Organic canned tomatoes
Small sweet onion or shallot - finely chopped
large garlic clove - finely chopped
Red pepper flakes
Organic chicken broth
parsley - stems removed and chopped
Salt and pepper to taste
In This Recipe
Place a medium/large saucepan, over medium/high heat add ¼ cup of olive oil or just enough to cover the bottom of the pan and heat until hot but not smoking.
Add the sausage and brown on all sides. (about 5 minutes)
Lower the heat to medium/low and add the onion and cook until softened, stirring occasionally (about 5 minutes)
Add the tomatoes and cook for about 10 minutes and then add the water and the broth.
Add the peas and bring to a gentle boil and cook for about two hours or until the peas are tender.
Season with salt and pepper to taste, pour into individual bows and finish with the parsley.