Sausage, Peppers and Onions Stoup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 960
- Total Fat
- 75
- Saturated Fat
- 27
- Carbohydrates
- 27
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 44
- Cholesterol
- 158
- Sodium
- 2181
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
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
Directions
- 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.
- 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.