Heat the olive oil over medium heat in a large soup pot.
Add the sausage slices and cook until golden brown on each side.
Once the sausage is done, remove them with a slotted spoon and lay them on paper towels to drain the extra oil.
Add the onion, celery, jalapeño, and garlic to the pan and sauté over medium heat for about 8 minutes.
To the onion mixture, add the smoked paprika, cumin, chipotle pepper, salt and pepper and sauté for 2 more minutes. While stirring, scrape the bottom of the pan to incorporate the brown bits.
Add the sweet potatoes to the onion mixture and cook over medium heat for 10 minutes. Occasionally stir the mixture.
Pour the broth into the pot of potatoes and over medium-high heat, bring to a boil. Reduce the heat and simmer for 20 minutes until the potatoes are tender.
Once the potatoes are tender, you can use your immersion blender or potato masher to smash the potatoes. I use my immersion blender just a bit so that my soup is both smooth and chunky.
Add the sausage and white beans and cook for 2 more minutes.
Add a small handful of spinach leaves to your soup bowl and ladle the soup on top. Enjoy!