Italian Sausage Soup with Tortellini

1 pound sweet Italian sausage, casings removed
1 Tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
5 cups beef broth
½ cup red wine
2 (14½ ounce) cans diced tomatoes, drained
2 medium carrots, scrapped and thinly sliced
½ teaspoon dried basil
½ teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 small zucchini, thinly sliced
8 ounces three cheese tortellini
Fresh Parmesan cheese, for garnish

Crumble sausage in a skillet, and brown on all sides. Pour into colander and rinse well with hot water to remove as much of the grease as possible. When cool, crumble into small pieces with hands. Set aside.

Heat olive oil in large Dutch oven over medium heat. Add onions and garlic; sauté for 8 to 10 minutes, or until tender. Stir in beef broth, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes.

Skim fat from the soup. Stir in the zucchini. Simmer covered for 20 minutes. Add the tortellini and simmer for ten more minutes, or until the tortellini is done. Sprinkle with Parmesan cheese on top of each serving. Yield: 8 servings.