How to Make It
Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often, until browned, 5 to 6 minutes. Remove sausage, and set aside.
Add onion, carrots, celery, and garlic to Dutch oven. Cook, stirring often, until tender, about 5 minutes. Stir in split peas, broth, salt, pepper, and bay leaves. Bring to a boil over medium-high.
Stir in cooked sausage. Reduce heat to medium-low. Simmer, stirring occasionally, until peas are tender, about 40 minutes. Remove and discard bay leaves. Spoon soup evenly into 6 bowls.
Drizzle with additional oil, and sprinkle with additional pepper.