Name This Soup

On Sunday evening, knowing I had a busy work week ahead of me, I decided I would make a nice pot of soup so that Nerdy-Boy and I would have leftovers and something easy to heat up for dinner this week.  Good intention, but that didn't work out so well.  This soup was so good, Nerdy-Boy ate almost the entire pot Sunday night leaving not even enough for a lunch serving.   Which is fine by me - we're making reservations for dinner this week.

I also didn't think I was going to get back to the Pink Stove Diaries this week -- but, so many of you asked for this recipe, here I am at 6:00 a.m. posting the recipe for dear Pink Stove blogees.  I hope you and your family enjoy this soup as much as Nerdy-Boy and I did.  And, I hope you will take the time to help me name this soup.  Post your name suggestions in the comment section here or leave them on my Facebook page. I'll post a poll with the top suggestions so that everyone can vote on the name of this soup.  I even have a special Pink Stove prize for the winner of the "Name This Soup" contest!

I think the Italian turkey sausage and the herbs I use in this soup gives it a swell Tuscany flavor.  It was rich, hearty and warm on a cold Sunday night.   The 2009 Beaujolais Nouveau was surprisingly good this year and was the perfect compliment.  If you've already polished off your bottle, a Pinot Noir would work well with this.

Please don't forget to help me name this soup -- it's too good to remain nameless!

No-Name-Yet Soup
1 lb Hot or Spicy Italian Turkey sausage
1 medium onion - diced
3 cloves of garlic - minced
1 cup dry white wine
3 cups of chicken broth
1 cup of carrots - sliced into 1" in pieces
4 small to medium red potatoes - 1" in cubes
1 cup heavy cream
1 tsp dried thyme
1/2 tsp dried rosemary
1 cup of fresh baby spinach leaves - packed
salt and pepper to taste-(If needed.  Frankly, I forgot it and didn't even notice).

In a large soup pot, brown the sausage over medium heat..  Add onion and garlic and cook until just soft - 5-7 minutes.  Add wine and cook to reduce - approximately 5 minutes.  Add chicken broth, carrots and potatoes.  Bring to a boil, reduce heat and simmer until carrots are tender.  Add cream, thyme, rosemary and let simmer for 30 minutes until soup begins to thicken.  Stir in baby spinach and let wilt just before serving.