Sausage & Tortellini Soup - Warren's New Favorite

If put some type of sausage in everything a cook, Warren would be a happy camper. The long standing go to soup has always been Sausage, Fennel & White Bean. I did not have any fennel so we mixed it up a bit. He now thinks this is his new favorites.  

Sausage & Tortellini Soup
1 lb hot Italian sausage, bulk

1 cup chopped onion
2 large garlic cloves, minced

5 cups beef broth

1 14.5 oz can chopped tomatoes
1 8 oz can tomato sauce
1 zucchini, cut in half lengthwise and sliced sliced
1 carrot, sliced
1 bell pepper, diced
1/2 cup dry red wine
2 Tbsp dried basil
2 Tbsp dried oregano
8 to 10 ounces purchased fresh or dried tortellini
Freshly grated Parmesan cheese
Sauté the sausage in pot over medium-high heat until cooked through, breaking up an clumps, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings. Add onion and garlic remaining drippings and sauté until translucent, about 5 minutes. Return sausage to the pot then add the stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until  the vegetables are tender, about 40 minutes.
Add tortellini to soup and cook until tender, refer to package instructions. Season soup to taste with salt and pepper.Serve with the Parmesan cheese.