One-Pot Cheeseburger Macaroni Soup
A hearty one-pot soup that combines the comfort of cheeseburgers and macaroni in a creamy dish, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef Can substitute with ground turkey for a lighter version.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup uncooked elbow macaroni Can substitute with other pasta shapes.
- 4 cups beef broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese Can substitute with other types of cheese, like Monterey Jack.
- 1/2 cup diced tomatoes Canned or fresh.
- Optional: chopped fresh parsley (for garnish)
Instructions
Cooking
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Drain any excess fat from the pot, then add the diced onion and garlic. Cook for another 3-4 minutes until the onion is translucent.
- Stir in the salt, black pepper, and smoked paprika, mixing well to combine.
- Add the uncooked elbow macaroni, beef broth, milk, and Worcestershire sauce to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 10-12 minutes, or until the macaroni is tender, stirring occasionally.
- Once the macaroni is cooked, remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
- Fold in the diced tomatoes and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
Store leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw and reheat on the stove or in the microwave.