Combine the Ground Sweet Italian Sausage (1 pound), Seasoned Breadcrumbs (1/4 cup), Egg (1), Fresh Sage (1 tablespoon), Garlic (2 clove), Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch) in a bowl and mix it all together well with your clean hands. Form the mixture into little meatballs about the size of the palm of your hand and lay them out on a plate.
Heat the Canola Oil (to taste), Olive Oil (1 dash), and Butter (1 tablespoon) together in a sturdy dutch oven over medium high heat. Brown the meatballs for about 3 minutes on each side, then remove them to a plate and set them aside.
Add the White Mushroom (8 ounce) to the pan next and let them start to soften for a couple of minutes. Then add the Onion (1), Garlic (3 clove), and Fresh Sage (1 teaspoon) and let them become fragrant and translucent for another minute or so.
Pour in the Red Wine (1/3 cup) and scrape up any brown bits, then pour in the Crushed Tomatoes (1 can) and Chicken Stock (3 cup). Return the meatballs to the pot and season it all with generous pinches of Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch). Bring it to a boil, then cover the pot and reduce it to a simmer. Let it simmer for 30 minutes.
After 30 minutes, uncover the pot and bring it back up to a low boil. Stir in the Cheese Tortellini (1 package) and let it cook for about 6-7 minutes, until tender. Scoop out generous helpings into pretty bowls and top them all off with a good sprinkling of Asiago Cheese (to taste). Enjoy!!