Sausage, Peppers and Onions Stoup

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  • Level: Easy
  • Total: 27 min
  • Prep: 15 min
  • Cook: 12 min
  • Yield: 4 servings
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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.