Heat oil in a 5 quart dutch oven or soup pot over medium until shimmering. Add the crumbled sausage and cook until no longer pink. Add the onions and cook until softened (4 to 5 minutes). Add the carrots, peppers, garlic, tomato paste, herbs, and a big pinch of salt, and stir to mix well. Saute for several minutes to let the garlic, tomato paste and herbs become fragrant. Add the wine and continue sautéing until most of its liquid has cooked off.
Add the tomato sauce, tomato dices, broth, and water and increase heat to bring to a gentle boil. Reduce heat to maintain a simmer, and add the bay leaf and parmesan cheese rind (if using). Simmer for 15 minutes.
Remove the bay leaf and rind from the soup and discard. Taste, and add salt by the pinch as necessary. Add a few grinds of freshly ground black pepper.
Add the fresh tortellini to the soup and let cook for the time indicated on the package.
Stir in the spinach. Ladle into bowls and garnish with parsley.