Sausage, Peppers and Onions Stoup

I know August isn't the best time for soup but the hubby requested it this week so soup we had.  I made Rachael Ray's Sausage, Peppers and Onions Stoup.  Rachael Ray recipes are great because they come together really quickly and always taste delicious!  I opted to use spicy sausage this time and a mixture of sweet bell and banana peppers.  Every time I've made this recipe I think I've used a different type of pepper or sausage but it always comes out great!

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds hot or sweet bulk Italian sausage (I used links and removed the casing - slices of sausage would work as well)
• 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

 

 

Preparation

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.

 Recipe courtesy of www.foodnetwork.com

Happy Cooking!

Jenny