Sweet Potato and Sausage Soup

• 3 tablespoons olive oil, divided
• 12 ounces fully cooked nitrate-free chicken sausage or 12 ounces turkey sausage, cut crosswise into 1/4-inch-thick slices
• 2 medium onions, chopped
• 2 large garlic cloves, minced
• 3 medium sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
• 6 cups low sodium chicken broth
• 1 (9 ounce) bag fresh spinach

1. Heat 2 tablespoons of the oil in heavy large pot over medium heat.
2. Add the sausage; cook until it browns, stirring often, about 10 minutes.
3. Remove the sausage from the pan and set it aside.
4. Add the onions and garlic to the pot and cook until they are translucent, stirring often, about 5 minutes.
5. Add the sweet potatoes and cook until they begin to soften, stirring often, about 12 minutes.
6. Add the broth and bring the soup to a boil, scraping up the browned bits from the bottom of the pot.
7. Reduce the heat to medium-low, cover, and simmer until the potatoes are soft, stirring occasionally, about 20 minutes.
8. Transfer half of the soup to a blender and puree it, then return it to the pot.
9. Add the browned sausage.
10. Stir in the spinach and simmer just until it wilts, about 3 minutes.
11. Stir in the remaining 1 tablespoon of olive oil.
12. Season the soup with salt and pepper and serve.

olive oil, chicken sausage, onions, garlic, sweet potatoes, chicken broth, fresh spinach

Taken from www.food.com/recipe/sweet-potato-and-sausage-soup-507353 (may not work)