• 2 tablespoons olive oil
  • 4 sausages: Use whatever sausage you prefer. The flavor of the sausage is really what spices the soup. Chorizo is a good choice. I also really like the hot Italian chicken sausage from Whole Foods.
  • 2 medium onions, chopped
  • 2 large garlic cloves, minced
  • 2 large sweet potatoes, peeled and diced
  • 3-4 large carrots, peeled and diced
  • 1 can cannellini or white beans
  • 6 cups stock
  • 1 or 2 9-ounce bags fresh baby spinach (depending on how much you like spinach)
  • Several sliced baby portabella mushrooms


  1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.
  2. Add onions, garlic and mushrooms to pot and cook until translucent, stirring often, about 5 minutes.
  3. Add potatoes and carrots and cook until beginning to soften, stirring often, about 12 minutes.
  4. Add stock; bring to boil, scraping up browned bits.
  5. Reduce heat to low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
  6. Using potato masher, mash some of potatoes and carrots in pot.
  7. Add browned sausage to soup.
  8. Stir in spinach and simmer just until wilted, about 5 minutes. Season with salt and pepper. Divide among bowls and serve.