Fumbling Toward Culinary Talent: Sausage and Vegetable Soup

I made this soup on the fly today. So I'm sharing.

Ingredients
Extra virgin olive oil to coat a Dutch oven
1 medium yellow onion, chopped finely
2 TB of minced garlic
8 carrots, peeled and chopped into moons and half-moons
4 stalks of celery, chopped finely
1 lb. of Polska kielbasa, chopped into half-moons
4 TB of tomato paste
1/2 cup of red wine
2 quarts of reduced sodium chicken stock
1 package of baby bella mushrooms, in slivers
2 TB dried thyme
Salt and pepper to taste

Process
In a large Dutch oven, sweat down the onion on medium-high heat. Add in the garlic and cook for a minute. Throw in the carrots and celery and cook for approximately 10 minutes. Add in the tomato paste and mix until it is coated throughout the mix. Deglaze the Dutch oven with the wine. Cook for a few minutes. Add the kielbasa and cook for another 10 minutes. Dump in the stock and thyme. And then add the mushrooms. Partially cover the Dutch oven with its lid and reduce the heat to low-medium and taste for seasoning.