1. In a 5-quart Dutch oven cook the sausage over medium heat until lightly browned, 7-10 minutes. Remove the sausage with a slotted spoon to a plate. Drain all but 3 tbsp of the fat from the kettle. Add the garlic and the onions to the same kettle and saute for 2-3 minutes or until transparent. Add the slightly cooked sausage and cook another 2-3 minutes, stirring constantly.
2. Add the tomatoes, stirring to break them apart. Add the wine, stock, basil, and oregano and simmer uncovered for 30 minutes. (At this point, you may refrigerate the soup.) Skim the excess fat from the top of the soup. Reheat the soup before proceeding, if necessary.
3. Add the parsley, green pepper, zucchini, and pasta. Simmer covered for 25 minutes or until the pasta is al dente. Serve in deep soup bowls, passing the Parmesan in a separate bowl.