1 lb italian sausage
1 lg onion, chopped
1 clove garlic, pressed
3 (14 1/2 oz) cans beef broth
2 (14 1/2 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup dry red wine
2 carrots, thinly sliced
1 tbs sugar
2 tsp dried italian seasoning
2 small zucchini, sliced
1 (9 oz) pkg refrigerated cheese-filled tortellini
1/2 cup shredded parmesan cheese

discard sausage casings.

cook sausage, onion, and garlic in a dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain and return to pan.

stir in broth and next 6 ingredients; bring to a boil. reduce heat; simmer 30 minutes. skim off fat.

stir in zucchini and tortellini; simmer 10 minutes. sprinkle each serving with parmesan cheese.