Directions

• In a large stock pot, brown the sausage over medium high heat with the Worcestershire sauce, until cooked through, breaking it up into pieces as it cooks.
• Drain off most of the grease, leaving about 1 tbsp. in the pot.
• Add in onions, celery, mushrooms, carrots, and garlic.
• Season with salt and pepper.
• Cook, stirring frequently, for about 5 minutes, until vegetables just begin to soften.
• Add in red wine, and let cook until it is reduced by half.
• Add in the zucchini, chopped stewed tomatoes, tomato sauce, beef broth, beef bouillon powder, basil, sugar, oregano, bay leaf, fresh minced parsley.
• Bring soup to a boil, cover the pot and reduce the heat to low, and simmer for 1 hour.
• Add the tortellini, bring soup back up to boil, cook till tortellini is tender. (follow time on package)
• When tortellini is tender, add in the bag of baby spinach, cook just till it wilts.
• Serve with freshly grated Parmesan cheese if desired.