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Cheeseburger Macaroni Soup

Cheeseburger Macaroni Soup: Comfort in Every Creamy Spoonful

This Cheeseburger Macaroni Soup brings the comforting flavors of a classic cheeseburger into a creamy, hearty soup perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Any cooking oil can be used as a substitute.
  • 1 pound Ground Beef Ground turkey or chicken can be used for a leaner option.
  • 1 medium Onion Diced.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Salt Adjust to taste; low-sodium salt is an option.
  • 1/2 teaspoon Black Pepper White pepper can be used for a milder taste.
  • 1 teaspoon Smoked Paprika Regular paprika or a dash of cayenne can be used for heat.
  • 2 cups Uncooked Elbow Macaroni Any small pasta shape works well.
  • 4 cups Beef Broth Vegetable broth can be used for a lighter flavor.
  • 1 cup Milk Use cream for a richer texture.
  • 2 tablespoons Worcestershire Sauce Soy sauce or tamari can be used for gluten-free diets.
  • 1 1/2 cups Shredded Cheddar Cheese Meltable cheeses like Monterey Jack are great alternatives.
  • 1 can Diced Tomatoes Adjust seasoning to taste.
  • Chopped Fresh Parsley Optional garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Cook the Beef: Add 1 pound of ground beef to the pot, breaking it up. Cook for 5-7 minutes until browned.
  3. Sauté Aromatics: Remove excess fat, add 1 diced onion and 3 minced garlic cloves. Sauté for 3-4 minutes.
  4. Season the Mix: Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of smoked paprika, cooking for another minute.
  5. Add the Pasta and Liquids: Mix in 2 cups of uncooked elbow macaroni, 4 cups of beef broth, 1 cup of milk, and 2 tablespoons of Worcestershire sauce.
  6. Bring to a Boil: Increase heat to high, bring to a boil, then reduce to low, cover, and simmer for 10-12 minutes.
  7. Incorporate Cheese and Tomatoes: Remove from heat, stir in 1 ½ cups of shredded cheddar cheese and 1 can of diced tomatoes.
  8. Serve and Garnish: Ladle soup into bowls, garnish with chopped fresh parsley if desired, and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Consider adding veggies like peas or bell peppers for a nutritious boost. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

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