Sweet Potato and Sausage Soup
Phase 1 and 3 | Serves 3 | Prep time: 40 minutes | Total time: 1 hour
- 3 tablespoons olive oil, divided (use chicken broth on Phase 1)
- 12 ounces fully cooked nitrate-free chicken or turkey sausage, cut crosswise into 1/4-inch-thick slices
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 3 medium red-skinned 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
- Heat 2 tablespoons of the oil in a large heavy pot over medium heat.
- Add the sausage; cook until it browns, stirring often, about 10 minutes.
- Remove the sausage from the pan and set it aside.
- Add the onions and garlic to the pot and cook until they are translucent, stirring often, about 5 minutes.
- Add the sweet potatoes and cook until they begin to soften, stirring often, about 12 minutes.
- Add the broth and bring the soup to a boil, scraping up the browned bits from the bottom of the pot.
- Reduce the heat to medium-low, cover, and simmer until the potatoes are soft, occasionally stirring about 20 minutes.
- Transfer half of the soup to a blender and purée it, then return it to the pot.
- Add the browned sausage. Stir in the spinach and simmer just until it wilts about 3 minutes.
- Stir in the remaining 1 tablespoon of olive oil.
- Season the soup with salt and pepper and serve.