In a large pot, saute the chicken sausage with the olive oil until it's all broken apart and cooked through.

Add the onions and garlic and cook until translucent. Next add the potatoes, carrots and spinach. Stir for about a minute.

Pour in the stock, lower heat and allow it to simmer for 20-30 minutes or until the potatoes are soft. Using a potato masher, carefully mash everything inside the pot until you reach a thick consistency. (There is no need to add cream to this soup, as the potatoes naturally make the soup thick and creamy. )

If you want a little kick, add a touch of hot sauce!