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
  
  

  Directions

  Inside a 5 quart Dutch oven, brown leafy sausage. Remove sausage and empty, reserving 1 tablespoon of the particular drippings.
  Saute onions and garlic oil in drippings. Stir in burgers broth, water, wine, tomatoes, green beans, basil, oregano, tomato sauce, and sausage. Bring to a disect. Reduce heat; simmer uncovered for half an hour.
  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for half an hour. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese along with each serving.