In a Dutch oven or large pot, heat the oil over medium-high heat. Add the sausages and cook, turning occasionally, until cooked through, about 10 minutes. Transfer to a plate and set aside.

Add the onion, bell pepper, garlic and jalapeño to the Dutch oven. Stir frequently until just beginning to brown, about 6 minutes. Add the tomatoes and continue cooking until any liquid has evaporated, about 5 minutes. Add the peas, broth and water and stir to combine. Season lightly with salt and pepper, then bring to a boil. Reduce heat to medium-low and cover partially.

Simmer for 1 hour and 15 minutes, or until the peas are just tender.

When the soup is done simmering, cut the sausages on the diagonal into ½-inch slices. Alternately, cut sausages lengthwise, then crosswise into ½-inch slices. Add sausages and parsley to stew and stir to combine. Add more salt and pepper if needed.

Continue cooking an additional 10 minutes. Transfer to serving bowls and garnish with additional parsley, if desired.