Totillini Soup

4 carrots, sliced
1 large onion, chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 teaspoon Italian seasoning
4 cups vegetable Broth
1 can of tomato sauce
2 medium zucchini, sliced
1/2c red pepper
4 plum tomatoes, chopped
1 1/2 cups frozen cheese-filled tortellini
1 (15 ounce) can red kidney beans, rinsed and drained
Grated Parmesan cheese

1-Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
Add the remaining broth, tom sauce, zucchini, tomatoes, sausage, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender.
Serve with shredded Parmesan cheese.