Sausage, Peppers and Onions Stoup

Deselect All

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