From the Kitchen of: Bonnie
Source:  http://soup.allrecipes.com/

 

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

1.  In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2.  Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3.  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Makes 8 servings