In a large pot over medium-high heat, cook the Italian sausage until no longer pink, about 8-10 minutes. Transfer the cooked sausage to a separate bowl lined with paper towels to drain. Reserve 1 tablespoon of the drippings in the pot.
Add the onions, celery, carrots, garlic, and 2 tablespoons of water to the pot and season with salt and pepper. Saute for about 5-7 minutes or until onions are translucent.
Stir in the diced tomatoes, tomato sauce, beef broth, red wine, 1 cup water, basil, and oregano. Bring to a boil. Reduce the heat to medium-low and simmer uncovered for 20 minutes. Stir occasionally.
Add the tortellini and simmer for another 7-8 minutes or until tortellini is just about cooked through.
Add the spinach and stir into the soup until wilted. Check the seasoning and add salt and pepper to taste.
Ladle the soup into bowls and serve with freshly chopped parsley and shaved parmesan on top for garnish.