This hearty soup is quick and can be prepared in advance making weeknight meal a snap. Serve with crusty bread and Riverland or Monterey Coast Merlot.
Sauté sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of a spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven.
Add onion and garlic and sauté until translucent, about 5 minutes. Return sausage. Add stock, tomatoes, tomato sauce, zucchini, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerated. Bring to a simmer before continuing.)
Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle into bowls, sprinkle with Parmesan and serve.