Sausage, Peppers and Onions Stoup

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds hot or sweet bulk Italian sausage
• 4 cloves garlic, finely chopped
• 3 to 4 cubanelle peppers, seeded and thinly sliced
• 2 medium-large onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 2 cups chicken stock
• 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
• 1/4 cup finely chopped parsley leaves
• 1/2 cup basil leaves, torn
• 1 cup shredded Parmigiano-Reggiano

1. Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
2. Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

extravirgin olive oil, italian sausage, garlic, cubanelle peppers, onions, balsamic vinegar, chicken stock, tomatoes, parsley leaves, basil

Taken from www.foodnetwork.com/recipes/rachael-ray/sausage-peppers-and-onions-stoup-recipe.html (may not work)