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Cheeseburger Macaroni Soup

Cheeseburger Macaroni Soup: Cozy Comfort in Every Spoonful

Cheeseburger Macaroni Soup is a warm, comforting dish that combines hearty ground beef and tender macaroni in a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil You can substitute with vegetable oil if needed.
  • 1 pound Lean Ground Beef Try turkey or chicken for a lighter option.
  • 1 Yellow Onion Shallots or leeks can work for a unique twist.
  • 2 cloves Chopped Garlic Garlic powder can serve as a quick alternative.
  • ¼ cup All-Purpose Flour Cornstarch is a great gluten-free substitute.
  • 4 cups Chicken Broth Vegetable broth is perfect for a vegetarian version.
  • 1 cup Heavy Cream Half-and-half works for a lighter option; coconut cream is dairy-free.
  • Salt and Pepper Essential for flavor enhancement, adjust according to preference.
  • 1 teaspoon Onion Powder It's okay to omit if you don't have it on hand.
  • 1 tablespoon Italian Seasoning Dried basil or oregano can be used for variation.
  • 1 teaspoon Paprika You can skip it for a milder soup.
For the Pasta and Additions
  • 1 cup Matchstick Carrots Regular diced carrots can be used instead, or omit.
  • 2 cups Uncooked Macaroni Noodles Feel free to swap with any other short pasta shape.
  • 1 cup Shredded Cheddar Cheese Monterey Jack is a great alternative.
  • ½ cup Shredded Parmesan Cheese Leave it out if it's not available.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large pot over medium-high heat.
  2. Add lean ground beef and diced yellow onion. Cook until browned, about 5–7 minutes.
  3. Stir in chopped garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the beef mixture and stir for about 3 minutes.
  5. Slowly pour in chicken broth, stirring continuously until slightly thickened.
  6. Add heavy cream and allow to simmer gently.
  7. Season with salt, pepper, onion powder, Italian seasoning, and paprika. Stir well.
  8. Bring to a boil, then add matchstick carrots and uncooked macaroni noodles. Boil for another 5 minutes.
  9. Cover and simmer for 20 minutes, stirring occasionally.
  10. Remove the lid and stir in shredded cheddar and Parmesan cheese until melted.
  11. Serve hot in bowls. Enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the soup for up to 3 months.

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