Quick, filling, and hassle-free vegan split pea soup that is ready in no time and is full of flavor.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- salt to taste
- 8 ounces spicy Italian sausages, casings removed
- 3 ½ cups low-sodium chicken broth, divided, or as needed
- 1 ¼ cups orecchiette pasta, or more to taste
- ½ cup roughly chopped arugula, or to taste
- ¼ cup finely grated Parmigiano-Reggiano cheese, or to taste
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into sausage-pasta mixture until arugula wilts. Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.
Nutrition Facts
| Calories | 662 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 1360 mg |
| Sugars | 4 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous! I had to use ground pork instead of sausage, and added some extra veggies I had on-hand. I’ve never tried orecchiette pasta before, so glad I gave it a shot. 🙂
I loved this recipe! I’ve been in a cooking slump and this brought me right out of it. I followed the directions pretty closely, only adding fresh minced garlic as well. It did need a touch more salt and pepper but was absolutely wonderful! A couple friends that usually are picky eaters had seconds and kept saying how great it came out. I’m printing this recipe and sticking it in my cookbook to make once a month. Perfect!
This is the easiest and tastiest one pot meal I have made. This is also fantastic for company also my husband’s favorite meal. I use spinach because it is our favorite vegetable. Thank you so much Chef John you never fail me with your recipes. This one is no exception!
Tasty, liked the spicy. Didn’t get the lower sodium broth and wish I did. Was salty but I don’t eat much salt to begin with. Will make again. Quick and easy.
The video shows considerably more than 1/2 cup of arugula. More like 2 cups, which is what I will use. I love 1 pot meals. Thanks for the recipe!
Great as is. Only change I made was to half cook the pasta before and finish in the pan.
I double the the ingredients and instead of arugula, add baby spinach. Also not sure where the inspiration came but last time I made it, added a whole lemon juice and zest and it became an out of this world taste! It tasted fresher and this is how I cook it now. For the pasta, just a good simmer and elbow grease stirring it until all the liquid is mostly absorbed. But not too much, you still want it on the creamy side.
While we liked it overall, the pasta still wasn’t completely cooked after 22 minutes and a lot more broth. I would make it again but pre-cook the pasta by a few minutes before proceeding with the recipes.
Delicious! I followed the recipe as well as added 2 ingredients: minced garlic with the onions and extra Italian spices after adding the 2nd cup of chicken. These two extras amped up the flavor to my taste…so good and one bowl is filling!
This was absolutely delicious! I had a craving for pasta for lunch and wanted something quick and tasty. This fit the bill perfectly! The greens were a great addition that brightened up the dish beautifully. The pasta had so much flavor with the broth. I will definitely be making this again and again. Thanks, Chef John!
I love this dish! At the end, I actually mix some parm into the remaining liquid to make a bit of sauce
I loved this recipe! Perfect for one night and then leftovers for one. I used sweet Italian sausage (my preference) and upped the arugula. Be patient and follow directions to get pasta cooked in the pan. Excellent!
Cooking the pasta in the sauce made such a difference and depth to the flavors.
Simple and delicious! I added some hot pepper flakes and an italian spice blend called Tuscan Spice and instead of arugula, I used chopped fresh spinach. It turned out just like the dish we had at a really good restaurant in Chicago called GILT BAR. So good and looking forward to making again.
I’ve made a version of this recipe for a couple of years now. I added spinach instead of arugula because that’s what I had on hand. I used some different pasta shapes depending on what was in the pantry but Catelli brand shells are my favourite because they cook a little faster than orrecchiette. Love this recipe!
My only change was to add more arugula. Great recipe!
This was an easy and tasty recipe, especially after a long day at work. I doubled the recipe to have leftovers for lunch. I would definitely make this again.
Loved this dish, one of our favorites. Any tips on making for a crowd? This recipe is only for 2 servings
I make this about every 2 weeks. My husband and I love it and so do the grandkids.
Very greasy. I would have changed the order and cooked the onions in the sausage once it had released some of its fat. Also, the pasta needed more cooking time, it came out very al dente. I made it twice hoping I could come up with a better way but I can’t get past all that grease.
Very good recipe. Only changes, as others suggested, I added 2 cloves of chopped garlic. I used frozen spinach. I removed the sausage mixture onto paper towels to blot some of the grease before I put it back in the pan. Even picky husband liked it!