Sausage & Tortellini Soup

• 1 lb. 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 can Italian type stewed tomatoes
• 1 8 oz. 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 tablespoons fennel seeds
• 8-10 oz. purchased package fresh cheese tortellini
• Freshly grated Parmesan cheese

Instructions:
Saute sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 min. 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 min. Season to taste with salt & pepper. Sprinkle with Parmesan & Serve.