One-pot Cheeseburger Macaroni Soup
This comforting and hearty One-Pot Cheeseburger Macaroni Soup combines all the flavors of a classic cheeseburger with the ease of a soup. It's creamy, cheesy, and satisfying, perfect for busy weeknights.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 ladle for serving
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup uncooked elbow macaroni
- 4 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes (canned or fresh)
- optional chopped fresh parsley for garnish
Instructions
- 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
Feel free to customize the soup by adding vegetables like peas or bell peppers for extra nutrition.
You can use ground turkey or chicken as a leaner protein option.
This soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.