Remove and discard the casings from the Italian sausage.
Cook the sausage, chopped onion, and pressed garlic in a Dutch oven over medium-high heat until the sausage crumbles and is no longer pink.
Drain any excess grease.
Return the sausage mixture to the pan and stir in the beef broth, diced tomatoes, tomato sauce, dry red wine, carrots, sugar, and dried Italian seasoning.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Skim off any fat.
Stir in the sliced zucchinis and refrigerated cheese-filled tortellini.
Simmer for an additional 10 minutes.
To serve, ladle the soup into bowls and sprinkle each serving with Parmesan cheese.
