Photo of Split Pea, Apple and Chicken Sausage Soup by WW

Split Pea, Apple and Chicken Sausage Soup

4 - 6
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Enjoy this on a crisp fall day, a wintery night, or when you are looking for a comforting soup to soothe the soul. Adding apple to this split pea soup adds a wonderful burst of fresh sweetness to a hearty staple.


Olive oil

1 tbsp(s)

Uncooked chicken sausage(s)

300 gm, extra lean

Uncooked onion(s)

1 medium, finely chopped

Uncooked leek(s)

1 medium, thinly sliced

Uncooked celery

1 stalk(s), medium, finely chopped

Uncooked carrot(s)

1 medium, finely chopped

Granny Smith apple

1 medium, finely chopped

Dry split peas

½ cup(s), green variety, rinsed, drained


2 cup(s)

Store-bought chicken stock

4 cup(s)

Fresh lemon juice

1 tbsp(s)


¼ cup(s), torn


  1. Heat half the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 5–7 minutes or until cooked through. Transfer to a plate. Slice the sausages thickly.
  2. Heat remaining oil in same pan over medium heat. Cook onion, leek, celery, carrot and apple (see notes), stirring, for 5–7 minutes or until softened. Add split peas, water, and stock and bring to a boil.
  3. Reduce heat and simmer, uncovered, for 25 minutes or until peas are tender. Stir in juice.
  4. Using a handheld blender or regular blender, blend soup until almost smooth. Serve topped with sausage and cilantro.
  5. Yields about 1 1/4 cup per serving.


Reserve a little of the apple and place in a small bowl with a little lemon juice. When ready to serve, drain apple and sprinkle over the soup with the coriander. Store any leftovers (without coriander) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop, adding a little water if too thick.