Sweet Potato and Sausage Soup

* Adapted from Bon Appetit 2007: http://www.epicurious.com/recipes/food/views/Sweet-Potato-and-Sausage-Soup-240092

This soup is perfect for a winter meal, great as leftovers, and so easy to make! Can't say anything bad about this soup! And if you know a place to get good gluten-free rolls, this is a great way to use them! If you live in Philly, I love Amaranth Gluten Free Bakery, they sell some of their stuff at Whole Foods and are at the Rittenhouse Square farmer's market every Saturday.

Ingredients:

2 tablespoons extra-virgin olive oil
3/4 of a pound of hot Italian sausage
2 medium onions, chopped
3 large garlic cloves, minced

1 can crushed tomatoes (I think san marzano tomatoes are the best)

2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-sodium chicken broth
1-2 9-ounce bags fresh spinach (depending on how much spinach you want in your soup)

Making the soup:

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. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage and tomatoes to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Season with salt and pepper.

Serves 8