Description
This Cheeseburger Macaroni Soup blends the comforting flavors of a classic cheeseburger with creamy soup and tender macaroni noodles, creating a hearty and satisfying meal perfect for any day. Featuring ground beef, sharp cheddar, and Parmesan melted into a rich broth with carrots and seasonings, it’s an easy, one-pot dish ready in under an hour.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive Oil (Can substitute with butter)
- 1 pound Ground Beef (Ground turkey or chicken can be used)
- 1 medium Yellow Onion, diced (Shallots can be used)
- 2 cloves Garlic, minced (fresh preferred)
- 1/4 cup All-Purpose Flour (Cornstarch is a gluten-free alternative)
- 4 cups Chicken Broth (Vegetable broth is a vegetarian swap)
- 1 cup Heavy Cream (Half and half or whole milk can be used)
- Salt, to taste
- Pepper, to taste
- Onion Powder, to taste
- 1 teaspoon Italian Seasoning (Adjust to taste)
- 1 teaspoon Paprika (Adjust to taste)
- 1 cup Matchstick Carrots (Fresh or frozen)
- 1 1/2 cups Uncooked Macaroni Noodles (Any small pasta shape can be used)
- 1 cup Shredded Cheddar Cheese (Consider mixing different cheese varieties)
- 1/2 cup Shredded Parmesan Cheese (Pecorino Romano is a flavorful substitute)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium-high heat until shimmering and hot, preparing it for sautéing.
- Cook beef and onion: Add the ground beef and diced onion to the pot. Cook, stirring occasionally, until the beef is fully browned and the onions are softened, about 5-7 minutes. Drain excess fat if desired.
- Sauté garlic: Stir in the minced garlic and cook for an additional minute until fragrant but not browned.
- Add flour: Sprinkle the all-purpose flour over the beef mixture, stirring constantly for 2-3 minutes to cook the flour and create a roux that will thicken the soup.
- Pour broth and simmer: Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly.
- Add cream and seasonings: Stir in the heavy cream along with salt, pepper, onion powder, Italian seasoning, and paprika. Mix well to combine all flavors.
- Add carrots and pasta: Incorporate the matchstick carrots and uncooked macaroni noodles into the pot, bringing the soup back to a boil for about 1 minute.
- Simmer soup: Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally, allowing the pasta to cook through and flavors to meld.
- Melt cheeses: Stir in the shredded cheddar and parmesan cheeses until fully melted and the soup is creamy.
- Serve: Ladle the hot soup into bowls and serve immediately for a warm and satisfying meal.
Notes
- You can substitute ground turkey or chicken for the ground beef for a leaner protein option.
- Use cornstarch instead of all-purpose flour if you need a gluten-free alternative.
- Vegetable broth works well to make this recipe vegetarian if you omit the ground meat and use a meat substitute.
- For a lighter soup, substitute heavy cream with half and half or whole milk, but the result will be less creamy.
- Adjust seasoning amounts to your taste preferences, especially the paprika and Italian seasoning.
- Different small pasta shapes such as elbow macaroni or shells can be used instead of macaroni noodles.
- Mix cheddar with other cheeses such as mozzarella or Monterey Jack for different flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Cheeseburger Macaroni Soup, creamy cheeseburger soup, ground beef soup, comfort food soup, macaroni soup, cheddar cheese soup
