1 lb sweet Italian sausage or chorizo sausage, casings removed
1 Cup chopped onion
2 large garlic cloves, sliced
5 Cups beef stock or canned broth
2 Cups chopped tomatoes (about 3/4 pound)
1 8-oz can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 Cup dry red wine
2 Tbsp Dried Basil
2 Tbsp Dried Oregano
8 to 10 oz purchased fresh cheese tortellini
Freshly grated Parmesan cheese
Sauté Italian sausage in a heavy Dutch oven over medium-high heat until cooked through, crumbling meat with back of spoon, about 10 min. Using a slotted spoon, transfer the sausage to a large bowl. Strain out all but 1 Tbsp of the sausage drippings from the Dutch oven.
Add onion and garlic to the Dutch oven and sauté until translucent, about 5 min. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Bring to a boil, then turn down to a simmer, and simmer until vegetables are tender, about 40 min.
(Above can be prepared up to 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add fresh cheese tortellini to the soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.