Brown sausage over medium-high heat until cooked, crumbling with back of spoon. I always season with a little salt & pepper when cooking meat, you may need to adjust seasonings later. Transfer sausage to a bowl and set aside, draining off all but 1-tbs. of drippings. Add onions and cook for 3 minutes. Add garlic and herbs to onions and cook for an additional minute, stirring constantly. Add beef broth, scraping up any bits from the bottom of the pan. Bring mixture to a boil, then reduce heat to medium-low. Add tomatoes, (I run them through the food processor) tomato paste, carrots and wine. Simmer soup mixture until carrots are almost tender, add bell pepper cook a little longer before adding zucchini (you don't want the zucchini to over cook). Stir in sausage. Meanwhile, cook tortellini according to package directions, minus 3 minutes. Drain tortellini and add to soup mixture. Simmer for at least 3 additional minutes Garnish with parmesan cheese. I serve it with Pepperidge Farm (my personal favorite) garlic or parmesan Texas Toast.
Note: No exact measurements for salt & pepper.
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