From Ellen L. 10 cups 1 lb sausage 1 large 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 Tbsp. sugar (optional) 2 Tbsp. dried Italian seasoning 2 small zucchini, sliced 1 9 oz. package cheese-filled tortellini 1 1/2 cup shredded parmesan cheese Cook sausage, onion, and garlic in a dutch oven over medium-high heat, stirring until the sausage crumbles and is no longer pink; drain and return to pan. Stir in beef broth, diced tomatoes, tomato sauce, red wine, carrots, sugar, and seasoning; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat. Stir in zucchini and tortellini; simmer 10 minutes. Spinkle each serving with parmesan cheese.