Italian Sausage Soup with Tortellini

2 Pounds lean sweet Italian sausage,
1 Medium onion, chopped fine
1 t. garlic powder
5 cups beef broth
1 cup water
1 large can (16 oz.) chopped tomatoes
1 cup sliced thin carrots
1 t. basil
½ t. oregano
1 (8 oz.) can tomato sauce
1 ½ cup sliced zucchini
8 ounces fresh tortellini pasta
2 T. parsley flakes
1 bag fresh baby spinach
¼ c. Parmesan cheese
In a large stock pot add sausage and brown. Remove sausage and drain, reserving 1 T. of the drippings. Slice sausage. Sauté onion and garlic in the drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini and simmer for 10 minutes. Add Spinach and cook for 3 minutes with the lid off. Top with Parmesan cheese Serves 8