Heat a small amount of olive oil in a 12″ Dutch Oven or stock pot. Sauté sausages until lightly browned and fat comes out.
Add onions and potatoes, and cook until soft.
Add split peas and toast for 1-2 minutes, then add broth. Bring to a boil, then simmer over medium heat until peas are tender, stirring occasionally.
Add rosemary, salt and pepper to taste, and enjoy
A few notes: This soup gets thicker as it ages so you may need to thin it with water if you aren’t eating it the same day you make it. It serves 4 people as a main (delicious with salad and crusty bread for lunch or dinner) or about 6 as an appetizer.