One-pot Cheeseburger Macaroni Soup
This comforting and hearty One-Pot Cheeseburger Macaroni Soup combines the delicious flavors of a classic cheeseburger with the convenience of pasta soup. Perfect for busy weeknights, it’s packed with flavor and sure to please the whole family.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 ladle
- 6 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth
- 1 14.5-ounce can diced tomatoes
- 1 cup elbow macaroni
- 1 cup shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- ½ cup frozen peas optional
- to taste chopped fresh parsley for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat if necessary.
- Add the diced onion and garlic to the pot. Cook for another 3-4 minutes until the onion becomes translucent.
- Season with salt and black pepper, stirring to combine.
- Pour in the beef broth and the can of diced tomatoes (with juice). Stir well.
- Bring the mixture to a boil. Once boiling, add the elbow macaroni. Reduce the heat, cover the pot, and let it simmer for about 8-10 minutes until the macaroni is tender.
- Once the macaroni is cooked, stir in the shredded cheddar cheese until melted and creamy. If using, add the frozen peas and let them heat through for an additional 2 minutes.
- Stir in Worcestershire sauce, and adjust seasoning as needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
Feel free to customize this soup by adding additional vegetables, such as carrots or bell peppers.
For a creamier soup, you can stir in a splash of milk or heavy cream at the end.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of extra broth or water if needed.