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• Heat olive oil in a large soup pot
• Add sausage, breaking up with a wooden spoon - cook until nicely browned
• Add onion and red pepper with 1/2 tsp kosher salt -- cook until onion is translucent and pepper is tender
• Add garlic, tomato paste and about 1 tbl minced fresh oregano* leaves -- stir and cook about 2 minutes
• Add chicken broth, chicken and broccoli -- cook just until broccoli is tender, but still bright green (you can add the stems and leaves reserving floret to add just a few minutes before finish)
• Add green peas and turn off heat
• Sprinkle some fresh chopped oregano over and serve with grated parm or romano cheese
  
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