In a dutch oven brown and crumble the sausage and chopped bacon. Remove, drain, and set aside. Drain the pot except a few tablespoons of the grease.
Add the butter and olive oil to the same pot and stir in the onions, carrots, thyme, oregano, paprika and salt & pepper. Sauté for 5-7 minutes until onions and carrots are softened. Add in the garlic and cook for 1 minute.
Deglaze the pan with the white wine and add in the peas. Cook for 10 minutes until wine is almost gone. Add in the broth, sausage and bacon and bring back to boil.
Cook for 2 hours covered at a simmer. Adjust seasonings... check to see if it needs more salt.
Combine the corn starch and the water in a measuring cup. Add to the hot soup and stir in to bring the soup together.
Serve with dollop of sour cream and chopped scallions.