Place a heavy-bottomed soup pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy, 4-5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate.
Brown the sausage in the same pan, breaking it up with a potato masher or back of a spoon as it cooks, 5-6 minutes. Add the onion, leeks, carrot, garlic, thyme and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes.
Add the tomato paste to the pan and cook until golden brown and aromatic, about 1 minute. Add the white wine and cook, scraping up any bits that are stuck to the bottom of the pot, until reduced by half.