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Heat oil in a large dutch oven or stock pot over medium heat. Add sliced sausage and saute for 3-4 minutes, stirring frequently until nicely browned.
Stir in the onion, garlic, paprika, and chili powder. Continue to cook for 3-4 minutes.
Add in your diced sweet potatoes, broth and bring to a boil. Once it starts bubbling, reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
To make your soup a bit creamier, once it's done cooking, remove some of the sweet potatoes onto a plate. Using a fork mash, then return to the soup together with the spinach/kale. Stir well to combine and wilt the spinach.
Taste, then season with sea salt and pepper.
Serve hot and enjoy!