Remove sausage casings.

In a Dutch oven over medium-high heat, cook sausage, chopped onion, and pressed garlic until sausage crumbles and is no longer pink. Drain excess fat.

Return the sausage mixture to the Dutch oven.

Stir in beef broth, diced tomatoes, tomato sauce, red wine, sliced carrots, sugar, and Italian seasoning.

Bring the mixture to a boil, then reduce heat to low.

Simmer for 30 minutes.

Skim off any accumulated fat from the surface.

Stir in sliced zucchini and cheese-filled tortellini.

Simmer for 10 minutes, or until tortellini are cooked through.

Serve hot, and sprinkle each serving with shredded Parmesan cheese.

Yields 10 cups total.