Description
This One-Pot Macaroni Cheeseburger Soup is a comforting and hearty dish that combines the classic flavors of a cheeseburger with a creamy soup base. Made with ground beef, elbow macaroni, and cheddar cheese, it’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes with juice
- 1 cup elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
Garnish
- Chopped parsley or green onions (optional)
Instructions
- Cook the Ground Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, about 5–6 minutes, breaking it apart with a spoon. Drain excess fat if needed to keep the soup from being greasy.
- Sauté Vegetables: Add the diced onion to the pot and cook for about 3 minutes until softened and translucent. Stir in the minced garlic, paprika, dried oregano, salt, and black pepper, cooking for an additional minute to release the flavors.
- Add Broth and Tomatoes: Pour in the beef broth and the can of diced tomatoes with their juice. Stir everything together and bring the mixture to a boil.
- Cook the Macaroni: Once boiling, stir in the uncooked elbow macaroni. Reduce the heat to a simmer and cook uncovered for 8–10 minutes, stirring occasionally to prevent sticking, until the macaroni is tender.
- Finish the Soup: Turn off the heat and stir in the shredded cheddar cheese, milk, and sour cream until everything is melted and creamy. Taste and adjust the seasoning with more salt or pepper if desired.
- Serve: Garnish the soup with chopped parsley or green onions if using. Serve hot for a satisfying and delicious meal.
Notes
- Use ground turkey or chicken as a leaner alternative to ground beef.
- You can substitute Greek yogurt for sour cream to reduce fat.
- For a thicker soup, reduce the amount of broth slightly or let the soup simmer longer before adding the dairy.
- This soup reheats very well and makes excellent leftovers for meal prep.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg
