Too Good Tortellini Soup

1 pound bulk Italian sausage 
1 cup chopped onion 
2 garlic cloves, sliced 
5 cups beef broth 
1/2 cup water 
1/2 cup red wine 
2 cups canned diced tomatoes with juices 
1 cup sliced carrots 
1/2 teaspoon dried basil 
1/2 teaspoon dried oregano 
1 can (8 ounces) tomato sauce 
8 ounces fresh tortellini 
1 1/2 cups sliced zucchini 
3 tablespoons chopped fresh parsley 
1 medium green bell pepper, cut into 1/2-inch pieces 
Grated Parmesan cheese

Brown sausage in a large pot. Using a slotted spoon, transfer sausage to bowl. Disacard all but 1 tablespoon fat from pot.  Add onion and garlic to pot. Cook until tender. Add sausage, broth, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil. Reduce heat and simmer 30 minutes.  Skim fat from surface of soup. Stir in tortellini, zucchini, parsley and bell pepper. Cover and simmer 20 minutes.

Ladle soup into bowls.   Sprinkle with Parmesan cheese.   Makes 6 serving.  This recipe is from Best of the Best Ohio Cookbook.