Heat a large pot over medium-high heat. Saute Italian sausage, crumbling with a wooden spoon, until sausage is no longer pink. Transfer to a plate; set aside. Pour off and discard all but 2 tablespoons of pan dripping.
Reduce the heat to medium and add the onions then cook for 3 minutes. Add the carrots to the onions and continue to cook for 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Add the beef stock, tomato sauce, crushed tomatoes, red wine, zucchini, Italian seasoning, black pepper, sugar, bay leaf, Parmesan cheese, and cooked sausage stirring to combine. Simmer, uncovered, stirring occasionally, for 40 minutes or until the soup has thickened and the vegetables are tender. Remove and discard bay leaf.
Add the tortellini to the soup and cook until the pasta is tender about 8 minutes. Adjust seasoning. Ladle into individual bowls and serve, passing with extra Parmesan cheese.