1 tablespoon olive oil
2.5 spicy Italian sausages, uncooked and removed from casing
1 large yellow onion
1 ¾ cups split peas
6 cups chicken stock
Kosher salt and freshly ground black pepper to taste
In a large stock pot heat olive oil over medium heat, add the sausage, using a spatula to break apart the meat, brown on all sides. Meanwhile dice the onion, add to the browned meat, and cook until onion is soft about 6 to 8 minutes stirring occasionally. Add the split peas stirring to absorb the cooking liquid, then add the stock, bring to a boil, and reduce heat. Simmer soup for 60 minutes or until the peas are very soft and beginning to break apart. Season soup with kosher salt and freshly ground salt and pepper to taste. Makes 3 hearty servings.