Italian Sausage Tortellini Soup

1 lb. sweet Italian sausage
1 c. coarsely chopped onions
2 cloves garlic, minced
1 c. water or however much you need for the size pot your using
1 pint canned tomatoes left whole or blended up
8 oz. can tomato sauce
1 c. celery chopped small
1 c. thinly sliced carrots
1 med. green pepper, cut into 1/2" pieces
1 1/2 c. zucchini, chopped small
8 oz. frozen meat or cheese filled tortellini or small ravioli
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
3 tbsp. chopped fresh parsley
Grated Parmesan cheese

If sausage comes in casing, remove casing; cut into bite-size pieces. In a 5 quart Dutch oven brown sausage. Remove sausage from pan; drain reserving 1 tablespoon of drippings in pan. Saute onions and garlic in reserved drippings until onions are tender. Add water, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat, simmer uncovered 30 minutes. Stir in green pepper, simmer another 10 minutes. Add zucchini, tortellini and parsley. Simmer covered an additional 25 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving.