Start by browning your sausage in a 5-quart Dutch oven or large pot. Take out the sausage and drain the drippings, keeping a tablespoon for later.

In a saucepan, put the sausage drippings in with the garlic and onions and sauté. Add water, beef broth, carrots, tomato sauce, wine, oregano, basil, and sausage.

Bring the ingredients to a boil and reduce the heat to simmer the mixture for about 30 minutes

Scoop the fat floating on the soup and stir in the parsley and zucchini.

Again, put the heat on simmer for about 30 minutes.

In the final 10 minutes of simmering, add your tortellini.

Finally, spread some Parmesan cheese over the soup and serve.