Italian Sausage Soup with Tortellini

• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red wine
• 4 large tomatoes - peeled, seeded and chopped

• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley
  
  
  In the 5 quart Dutch oven, brown leafy sausage. Remove sausage and deplete, reserving 1 tablespoon of the actual drippings.
  Saute onions and garlic herb in drippings. Stir in gound beef broth, water, wine, tomatoes, peas, basil, oregano, tomato sauce, along with sausage. Bring to a facial boil. Reduce heat; simmer uncovered for half-hour.
  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for half-hour. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese along with each serving.