White Bean and Sausage Soup

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2 tablespoons olive oil

2 pounds bulk sweet Italian sausage 

1 cup jarred sliced roasted red peppers 

2 tablespoons fresh oregano, chopped 

1 tablespoon fresh rosemary, chopped 

4 cloves garlic, minced 

1 large onion, sliced 

Kosher salt and freshly ground black pepper 

8 cups low-sodium chicken broth 

Two 15.5-ounce cans cannellini beans, drained 

One 28-ounce can diced tomatoes 

2 cups chopped kale 

1 cup heavy cream 

2 tablespoons apple cider vinegar 

Fresh Parmesan cheese, for serving, optional