Buffalo Sweet Potato Orzo Soup
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This Buffalo Sweet Potato Orzo Soup is comfort in a bowl. Made with vegan sausage, tender sweet potatoes and the perfect amount of spice!
I am SO excited to share this Buffalo Sweet Potato Orzo Soup with you! The first time I made it I told my husband this might be the best soup I’ve ever made. And I have a lot of soup recipes! It has tender veggies (the sweet potato chunks are my favorite), browned vegan sausage and the broth has the perfect amount of heat. Not overly spicy, just a great kick. You are going to want to make this one all fall and winter!
here’s what you need
ingredients
- vegan butter
- vegan sausage
- yellow onion
- carrots
- celery
- garlic
- smoked paprika, garlic powder, onion powder, dried parsley, pepper
- sweet potato
- broth
- orzo
- buffalo sauce
- vegan cream cheese
- spinach
- cilantro
equipement
You’ll need a large stock pot or dutch oven.
steps
step 1: prep the base
The base of this soup is browned vegan sausage and LOTS of veggies.
Melt the vegan butter in a large stock pot over medium heat. Add the vegan sausage and crumble with a wooden spoon. Cook down for 3-5 minutes, or until it starts to brown.
Add the onion, carrots, celery, garlic & dry seasonings. Cook down for 5 minutes, stirring every minute or so. Add the sweet potato & broth and bring to a boil. Cover, lower the heat and simmer for 10 minutes.
step 2: layer flavors
Now that the base is done, we are adding some bulk to this soup and LOTS of flavor.
Add the orzo, buffalo sauce & cream cheese and stir to combine. Cook, uncovered, for 10-15 minutes, or until the orzo is cooked through. Be sure to stir often so the orzo doesn’t stick to the pot.
Add the spinach and stir until wilted. Taste and adjust the seasonings as needed.
step 3: serve
This soup really has everything in one bowl, so this can definitely be your main course!
Ladle the soup into bowls and top with some chopped cilantro – green onion would also be good on this one!
Dig in and enjoy. This is a seriously delicious soup that you will want on repeat!
tips & tricks
I think this soup has the perfect amount of heat, but if you are sensitive to heat, you can always start with less buffalo sauce and add more to taste.
To freeze: allow the soup to cool completely before transferring to a freezer-safe container. To reheat, add the frozen soup to a stock pot and heat on low until warmed through.
need more recipe inspo? check these out:
Buffalo Sweet Potato Orzo Soup
Ingredients
- 2 tablespoons vegan butter or sub avocado oil
- 8 ounces vegan sausage I used Beyond Meat
- 1 yellow onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 4 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1 medium sweet potato peeled & cubed
- 6 cups broth I used vegan chicken broth
- 1 cup orzo dry
- 1/2 cup buffalo sauce I used Trader Joe's
- 4 ounces vegan cream cheese I used Kite Hill
- 2 handfuls spinach
- cilantro optional, for serving
Equipment
- stock pot or dutch oven
Instructions
- Melt the vegan butter in a large stock pot over medium heat. Add the vegan sausage and crumble with a wooden spoon. Cook down for 3-5 minutes, or until it starts to brown.
- Add the onion, carrots, celery, garlic & dry seasonings. Cook down for 5 minutes, stirring every minute or so. Add the sweet potato & broth and bring to a boil. Cover, lower the heat and simmer for 10 minutes.
- Add the orzo, buffalo sauce & cream cheese and stir to combine. Cook, uncovered, for 10-15 minutes, or until the orzo is cooked through. Be sure to stir often so the orzo doesn't stick to the pot.
- Add the spinach and stir until wilted. Taste and adjust the seasonings as needed.
- Ladle into bowls, top with cilantro and enjoy!
Video
Notes
- I think this soup has the perfect amount of heat, but if you are sensitive to heat, you can always start with less buffalo sauce and add more to taste.
- To freeze: allow the soup to cool completely before transferring to a freezer-safe container. To reheat, add the frozen soup to a stock pot and heat on low until warmed through.
