Ina Garten Split Pea Soup with Kielbasa Recipe

When winter winds blow and you need something hearty to warm your soul, few things hit the spot like a thick, creamy bowl of split pea soup topped with crispy, smoky sausage. The Ina Garten Split Pea Soup with Crispy Kielbasa (from her Modern Comfort Food cookbook) upgrades the classic with tender split peas simmered in rich chicken stock, a flavorful ham hock, aromatic veggies, and a crown of golden, pan-fried kielbasa slices.

This earthy, comforting soup balances deep savoriness from the peas and ham with bright herbs and a spicy kick from the kielbasa. Perfect for cozy dinners, meal prep, or feeding a crowd, it takes about 1 hour 45 minutes total (with mostly hands-off simmering) and draws from timeless comfort cooking with Ina’s signature elegant touches.

Ina Garten Split Pea Soup with Crispy Kielbasa Overview

This isn’t your average pea soup—Ina builds layers of flavor by sautéing leeks, onions, carrots, and garlic, then simmering dried split peas with a ham hock for richness and a bundle of thyme for aroma. The real star? Crispy kielbasa sautéed separately and scattered on top for texture contrast and smoky punch. It serves 6 as a main dish, thickens naturally as it sits, and reheats like a dream, often tasting even better the next day.

Other Popular Ina Garten Recipes

• Ina Garten Chicken Ramen Noodle Soup
• Ina Garten Roasted Vegetable Lasagna
• Ina Garten Chicken Ramen Noodle Soup

Why This Recipe is Worth Trying

• Ultimate Comfort Upgrade: Transforms humble split peas into something luxurious with that crispy kielbasa finish.
• Deep, Layered Flavor: Ham hock and stock create a rich base—no bland broth here.
• Mostly Hands-Off: Simmer time lets you relax while the magic happens.
• Make-Ahead Champion: Flavors meld beautifully overnight.
• Hearty Yet Simple: Nourishing, satisfying, and uses pantry staples.

Ingredients You’ll Need for This Recipe

For 6 servings:

• ¼ cup good olive oil, plus extra for sautéing kielbasa
• 2 cups chopped leeks, white and light green parts (about 2 leeks)
• 2 cups chopped yellow onion (1 large)
• 2 cups medium-diced carrots (about 4 carrots)
• 1 tablespoon minced garlic (3 cloves)
• 1 pound dried split green peas, sorted and rinsed
• 8 cups chicken stock (preferably homemade)
• 2 cups water
• 1 smoked ham hock
• 6–8 sprigs fresh thyme, tied in a bundle
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1½–2 pounds kielbasa, sliced diagonally into ¼-inch pieces
• Fresh parsley or extra thyme, chopped, for garnish (optional)

Useful Equipment

• Large Dutch oven or heavy soup pot – essential for sautéing and long simmering.
• Wooden spoon – for stirring without scratching.
• Tongs – perfect for flipping kielbasa slices.
• Sharp chef’s knife – for chopping leeks, onions, and carrots.
• Cutting board – keeps prep organized.
• Measuring cups and spoons – for accurate portions.
• Ladle – makes serving easy.
• Slotted spoon – for removing kielbasa or skimming if needed.

Steps to Make Ina Garten Split Pea Soup with Crispy Kielbasa

• Heat ¼ cup olive oil in a large pot over medium heat; add leeks, onion, carrots, garlic, and ½ teaspoon salt; sauté 10–15 minutes until softened and translucent.
• Stir in split peas, chicken stock, water, ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper.
• Bring to a boil, then reduce heat and simmer partially covered for 1¼ hours, stirring occasionally, until peas are very tender and soup thickens.
• Remove ham hock, thyme bundle, and bay leaves; discard thyme and bay leaves; shred any meat from ham hock and stir back in if desired.
• Taste and adjust seasoning with more salt and pepper.
• While soup simmers, heat a drizzle of olive oil in a large skillet over medium-high; add kielbasa slices in batches and cook 2–3 minutes per side until golden and crispy; drain on paper towels.
• Ladle soup into bowls, top generously with crispy kielbasa slices, and garnish with fresh herbs if desired.
• Serve hot—enjoy the contrast of creamy soup and crunchy sausage.

What Went Wrong and How I Fixed It

• Soup Too Thick: Peas absorbed more liquid; stirred in extra stock or water during simmer.
• Kielbasa Not Crispy: Overcrowded the pan; cooked in batches for even browning.
• Lacked Smokiness: Ham hock was small; added a splash of liquid smoke or extra kielbasa next time.
• Peas Still Gritty: Didn’t rinse well; sorted and rinsed thoroughly before adding.

Ways to Make Ina Garten Split Pea Soup with Crispy Kielbasa Healthier

• Use turkey kielbasa instead of pork for lower fat without losing smokiness.
• Reduce olive oil in the sauté step or use a nonstick pot with less.
• Add extra carrots or celery for more veggies and fiber.
• Opt for low-sodium chicken stock to control salt.
• These small swaps keep the hearty comfort while lightening things up.

Alternative Ingredients for Ina Garten Split Pea Soup with Crispy Kielbasa

• No ham hock? Use smoked turkey wing or skip for vegetarian (boost with smoked paprika).
• Kielbasa unavailable? Try andouille, chorizo, or bacon for similar smoky crunch.
• Leeks missing? Double the yellow onion—they work just fine.
• Want vegetarian? Omit ham hock and kielbasa; use vegetable stock and top with crispy roasted chickpeas or mushrooms.
• Split peas low? Yellow split peas offer a slightly sweeter twist.

What to Serve With Ina Garten Split Pea Soup with Crispy Kielbasa

• Crusty sourdough bread – ideal for dipping into the thick broth.
• Simple green salad with vinaigrette – cuts through the richness.
• Cornbread muffins – adds sweet contrast.
• Crisp white wine or lager – balances the smokiness.
• Apple slices – refreshing finish to the meal.

Best Tips for Ina Garten Split Pea Soup with Crispy Kielbasa

• Rinse peas thoroughly – removes dust and prevents grittiness.
• Simmer low and slow – ensures creamy texture without scorching.
• Crisp kielbasa separately – keeps it crunchy instead of soggy in soup.
• Tie thyme bundle – easy removal and even flavor infusion.
• Taste before serving – adjust salt as ham hock varies in intensity.
• Make extra – leftovers taste even better the next day.
• Skim foam early – keeps broth clearer if desired.

Unique Takes on Ina Garten Split Pea Soup with Crispy Kielbasa

• Add a pinch of smoked paprika or cayenne for extra warmth.
• Stir in baby spinach at the end for green color and nutrition.
• Top with croutons or fried onions for added crunch.
• Make it spicier with hot smoked sausage.
• Blend half the soup for a creamier consistency.

How to Store Ina Garten Split Pea Soup with Crispy Kielbasa

• Cool completely to room temperature first.
• Store soup in airtight containers in fridge for up to 4–5 days.
• Keep crispy kielbasa separate to maintain texture.
• Freeze soup (without kielbasa) in portions for up to 3 months.
• Label with date for best quality.

How to Reheat Ina Garten Split Pea Soup with Crispy Kielbasa

• Reheat soup gently on stovetop over medium-low, stirring often; add splash of stock if thickened.
• Microwave in covered bowls in short bursts, stirring between.
• Crisp fresh kielbasa slices in a skillet just before serving.
• Avoid high heat to prevent scorching the bottom.
• Finish with a sprinkle of fresh herbs to revive brightness.

Nutritional Breakdown (per serving)

Approximate for 6 servings:

• Calories: 550–650
• Total Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 50g (Fiber: 18g, Sugars: 8g)
• Protein: 28g
• Sodium: 1200–1500mg (varies with stock and kielbasa)
• Key Nutrients: High fiber from peas, vitamin A from carrots, iron from ham

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FAQs

How long do you simmer the split peas in Ina Garten’s Split Pea Soup with Crispy Kielbasa?

Simmer the split peas partially covered for 1¼ hours (about 75 minutes) after bringing to a boil, stirring occasionally, until the peas are very tender and the soup thickens naturally. Check at the 1-hour mark—if peas aren’t fully soft, extend by 10-15 minutes depending on pea age and stove heat.

Should I rinse the split peas before adding them to Ina Garten’s soup recipe?

Yes, sort through the dried split peas to remove any debris or shriveled ones, then rinse them thoroughly under cold water. This removes dust and starch that can make the soup gritty or overly foamy during simmering.

How do you get the kielbasa crispy for Ina Garten Split Pea Soup?

Sauté the sliced kielbasa in a separate skillet with a drizzle of olive oil over medium-high heat for 5-6 minutes, tossing occasionally, until browned and crisp on the edges. Cook in batches if needed to avoid overcrowding—add as a topping right before serving to keep the crunch.

Can I make Ina Garten Split Pea Soup with Crispy Kielbasa ahead of time?

Yes, prepare the soup base up to 2-3 days ahead and refrigerate—it thickens and tastes even better as flavors meld. Reheat gently on the stovetop, adding stock or water if too thick. Crisp fresh kielbasa slices just before serving to restore texture.

Conclusion

There you have it—your complete guide to Ina Garten Split Pea Soup with Crispy Kielbasa, a bowl of pure comfort that’s rich, smoky, and irresistibly satisfying. It’s the kind of recipe that makes cold days feel cozy and special. Grab some split peas and kielbasa, let it simmer, and get ready to savor every spoonful. Happy cooking!