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Delicious bowl of cheeseburger macaroni soup with cheese and herbs

Cheeseburger Macaroni Soup

A comforting and creamy soup combining the flavors of cheeseburgers with tender macaroni, perfect for chilly nights and quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or plant-based meat.
  • 2 cups elbow macaroni
  • 1 cup shredded cheddar cheese Add extra for topping if desired.
  • 4 cups beef broth Adjust based on desired thickness.
  • 1 cup heavy cream Can substitute with coconut milk for a vegan option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced Ensure to sauté for best flavor.
  • 2 tbsp olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the diced onion and cook for 3-4 minutes until softened.
  3. Toss in the minced garlic and cook for another minute until fragrant.
  4. Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
  5. Pour in the beef broth and bring to a boil.
  6. Add the elbow macaroni and cook according to package directions until tender, stirring occasionally to prevent sticking.
Finishing Touches
  1. Reduce the heat to low and stir in heavy cream. Let it simmer for 2-3 minutes to thicken slightly.
  2. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
  3. Ladle soup into bowls and garnish with fresh parsley, green onions, or additional cheese if desired. Serve immediately while hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Reheat on the stove or in the microwave, adding broth if needed.