Spray bottom of 6-quart stock pot with oil. Place sausages in pot and brown over medium-high heat, approximately 5 minutes, and turning often. Reduce heat to medium-low. Carefully add 1/2 cup water, cover, simmer 12 min or until an instant read thermometer inserted in center registers 160°F. Remove to cutting board; when slightly cool, slice approximately 1/4 inch thick.
Wipe out excess grease in pot with paper towels. Add 1 tablespoon olive oil and heat over medium-high heat. Add onion and garlic; saute until translucent, about 5 minutes.
Add 2 1/2 cups water, broth, wine, tomatoes, carrots, basil, oregano, tomato sauce, celery, green peppers, and sausage. Bring to a boil, reduce heat and simmer, uncovered, for 45 minutes or until carrots and celery are tender.
Add tortellini and parsley and simmer, uncovered, another 20 minutes until the tortellini are tender.
Serve in bowls, passing grated Parmesan cheese.