Sausage and Sweet Potato Soup

I have a busy day ahead of me, so I'm going to make this quick. I am dying to try this recipe and plan to make it this week. I am going to substitute smoked sausage for chorizo, but I am sure either will work just fine. Hope everyone is having a great weekend.

Sweet Potato and Sausage Soup
Adapted from Bon Appetit

about 2 T. olive oil
about 9 oz. smoked sausage
1 medium white onion, diced
3 cloves of garlic, minced
1/4 tsp. cinnamon
salt and pepper to taste
1 or 2 large sweet potatoes, peeled and cut into 1-inch cubes
2 large russet potatoes, peeled and cut into 1-inch cubes
1 32-oz. container of chicken stock
3 c. fresh spinach, cleaned and chopped into small pieces

Heat the olive oil in a large soup pot over medium heat. Once it’s hot, add the chorizo to the pot, and use a wooden spoon to break it up into small pieces. Cook, stirring occasionally, for about five minutes, or until the sausage is mostly cooked through. Stir in the onions and cook until they’re soft and translucent, about five more minutes. Then add the garlic and cinnamon, and cook for about 30 seconds. Stir in the potatoes until they’re well coated in oil and cook for just a few minutes before adding the stock.

Stir well, bring the stock to a boil, and then lower the heat so the soup is simmering. Let it cook for at least 20 minutes, or until the potatoes are tender. Then stir in the spinach just until it’s wilted. Season to taste with salt and pepper, and serve.