1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
1 (14 1/2-ounce) can Italian type stewed tomatoes
1 (8-ounce) can tomato sauce
2 large carrots, thinly sliced
1 medium green bell pepper, coarsely diced
1/2 cup dry red wine
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon fennel seeds
8-10 ounces purchased package fresh cheese tortellini
Freshly grated Parmesan cheese
Sauté sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
Transfer sausage to bowl using slotted spoon.
Pour off all but 1 Tablespoon drippings.
Add onion & garlic & saute until translucent, about 5 minutes.
Return sausage to Dutch oven.
Add stock, tomatoes, tomato sauce, carrot, bell pepper, wine & spices.
Simmer until vegetables are tender, about 40 minutes (can be prepared up to 2 days ahead. Cover & refigerate. Bring to simmer before continuing.)
Add tortellini to soup and cook until tender, about 8 minutes.
Season to taste w/salt & pepper.
Sprinkle with Parmesan & Serve.