Empty split peas into a colander. Rinse and sort to remove any debris or small pebbles

Heat a large pot over medium heat. Add oil and heat until shimmering.

Add frozen vegetables and sauté for 7-10 minutes until vegetables are translucent.

Add garlic and sauté for 1-2 minutes. Add Italian seasoning and stir.

Add peas and vegetable stock to pot. Season with salt and pepper.

Bring soup to a boil, reduce heat to low, cover with a lid and simmer for 45 minutes or until split peas are tender.

Allow to rest before serving, about 20 minutes. Top with parsley.