Sausage, Peppers and Onions Stoup

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

Method