This is one of those soups that warms the soul from the inside out. My family and I have different variations of this soup, and none of them are wrong or right, so this is my version!
6 sausage links--3 sweet, 3 spicy
3 idaho potatoes, peeled and diced
2 large carrots, peeled and diced
2 stalks celery, chopped
1 large onion
3 cloves garlic, diced
3 sprigs fresh thyme
1 sprig fresh parsley
1 bay leaf
2 cartons chicken stock
1/4 tsp. red pepper flake
1/2 c. white wine
1 sliver of parmesan cheese rind
salt, pepper to taste
parmesan cheese for serving
Drizzle the bottom of a heavy soup pan with EVOO, remove sausage from casing and saute and break apart sausage . Add potatoes and saute for 5minutes more. Add pepper flake, sprigs of fresh herbs, bay leaf, and peppercorns. Add rest of vegetables and saute for about 3 minutes. Deglaze the pan with white wine.
Let the wine reduce by 1/4. Add the stock and parmesan cheese rind and let soup come to a boil. Once soup comes to a boil, cover and reduce soup to a simmer and let simmer for about 1 hour. Remove herb stems and taste for seasoning. Adjust as neccessary.
Serve with grated parmesan and cheese bread.
*You can add heavy cream at the last minute for a creamier consistency, I've also added kale in the last few minutes as well. This soup is great for whatever you have on hand.*