Italian sausage, dry red wine, and lots of grated Parmesan cheese give this split pea soup an Italian accent.
In a large saucepan or pot, combine peas, water, bouillon, and pepper. Heat to boiling. Reduce heat, cover, and simmer until peas
are tender, about 40 minutes, stirring occasionally.
In a large skillet over medium heat, cook sausage until there is no trace of pink, breaking it up as it cooks. Add celery, onion,
garlic, and red pepper and cook until onion is tender and translucent, about 5 minutes.
Add sausage-vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend.
Serve sprinkled with grated Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1702g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1590 | ||
Calories from Fat: 853 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.8g | 126 % | |
Saturated Fat 53.1g | 265 % | |
Monounsaturated Fat 32g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 335.6mg | 103 % | |
Sodium 2483.4mg | 86 % | |
Potassium 3439.4mg | 91 % | |
Total Carbohydrate 103.8g | 31 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 103.3g | ||
Protein 80.6g | 115 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1590
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