In large pot, add olive oil
, garlic, and onion. Saute for 1 minute. Add sausage
. Saute, gently stirring for another couple minutes. Add celery
heart and combine. Saute for another few minutes. Add tomato puree
and 3 1/2 cups of stock. Season with salt and pepper. Add oregano
and parsley stalks.
Mix the mashed potatoes
with the remaining chicken stock
and add to the soup. Simmer
20 minutes, uncovered. Add white wine
and bring back to boil. Pour boiling soup
into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash
of nutmeg. Serve immediately.