Coarsely chop tomatoes, bell pepper & onion. Toss with garlic, olive oil, vinegar and Italian seasoning. Spread in a single layer on a foil lined pan.
Roast 15 minutes. Stir and place on broil for an additional 10 minutes or until tomatoes are lightly charred on some of the edges.
Meanwhile, slice and pan fry sausage until cooked through.
Reserve 1 cup of the roasted vegetable mixture. Add the remaining tomatoes to the beef broth and blend until mostly smooth. (You don't want it totally liquified, you do want to leave a little bit of texture in the soup).
Add all remaining ingredients to the pot including the reserved vegetables. Simmer 10-15 minutes or until thickened.
Remove parmesan rind and discard. Stir in fresh herbs and serve.
Parmesan rinds are the ends of the parmesan cheese and can usually be bought at the deli counter. I buy about 5 rinds for $2.50 and store them in the freezer. Perfect to add flavor to soups, sauces and more.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)