Italian Tortellini-Sausage Soup

1 pound turkey Italian sausage, casings removed2 teaspoons olive oil1 cup chopped onion3 cloves garlic, sliced5 cups low-sodium chicken broth1 can (28 ounces) crushed tomatoes, undrained2 medium zucchini, trimmed, halved lengthwise, and sliced2 medium carrots, peeled and thinly sliced1 medium red bell pepper, seeded and chopped#189; cup dry red wine2 tablespoons dried basil2 tablespoons dried oregano1 package (10 ounces) refrigerated cheese tortelliniFreshly grated parmesan cheese, optional garnishPlace the sausage in a large saucepan set over medium-high heat. Cook, breaking up the sausage using the back of a wooden spoon, about 10 minutes. Transfer the sausage to a paper-towel-lined plate to drain. Wipe the saucepan with a paper towel.Heat the oil in the same saucepan over medium-high heat. Add the onion. Season with salt and pepper. Cook and stir 5 minutes. Add the garlic. Cook and stir 1 minute.Add the broth, tomatoes with their juices, zucchini, carrots, bell pepper, wine, basil, and oregano. Bring to a boil. Reduce heat to medium low. Partially cover and simmer 20 minutes, until vegetables are tender. Add the tortellini to the pan. Cook 8 to 9 minutes, until tender. Stir in sausage. Season with salt and pepper to taste. If desired, serve sprinkled with the parmesan cheese.Serves eight.@Recipe nutrition:Nutrition values per serving: 271 calories, 6 g fat, 44 g carbohydrates, 15 g protein, 23 mg cholesterol, 562 mg sodium."Enlightened Soups" by Camilla V. Saulsbury (2009 Cumberland House, $22.95)