Prep the Ingredients: Begin by washing and dicing your vegetables. The potatoes should be diced into small, even cubes for uniform cooking.
Sauté the Base: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté until translucent.
Add Sausage: Toss in the sliced sausage and allow it to brown slightly, infusing your pot with savory flavor.
Mix in Vegetables: Add the carrots and potatoes to the pot, stirring to combine as the aroma fills your kitchen.
Pour in the Broth: Carefully add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for about 30 minutes or until the potatoes are tender.
Season: Towards the end of cooking, stir in thyme, and season with salt and pepper to taste.
Serve Hot: Enjoy your soup warm on a chilly evening, possibly garnished with fresh parsley or a sprinkle of cheese if desired.