Phase 1 and 3 | Serves 3 | Prep time: 40 minutes | Total time: 1 hour

Ingredients

• 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

Directions

1. Heat 2 tablespoons of the oil in a large heavy 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, occasionally stirring about 20 minutes.
8. Transfer half of the soup to a blender and purée it, then return it to the pot.
9. Add the browned sausage. Stir in the spinach and simmer just until it wilts about 3 minutes.
10. Stir in the remaining 1 tablespoon of olive oil.
11. Season the soup with salt and pepper and serve.