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Cheeseburger Macaroni Soup

Creamy Cheeseburger Macaroni Soup for Cozy Nights

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A delightful and hearty cheeseburger macaroni soup, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 515
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with butter for added richness.
  • 1 pound Ground Beef Ground turkey or chicken can be used as a lighter alternative.
  • 1 medium Yellow Onion Diced shallots can also work.
  • 3 cloves Garlic Minced fresh garlic ensures the best taste.
  • 2 tablespoons All-Purpose Flour Cornstarch is a gluten-free alternative.
  • 4 cups Chicken Broth Can substitute with vegetable broth for a vegetarian option.
  • 1 cup Heavy Cream Half-and-half or whole milk can be used.
For the Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Onion Powder Adjust to taste.
  • 1 teaspoon Italian Seasoning Adjust according to preference.
  • 0.5 teaspoon Paprika Adjust to taste.
For the Add-ins
  • 1 cup Matchstick Carrots Fresh or frozen.
  • 2 cups Uncooked Macaroni Noodles Any small pasta shape can work.
For the Cheesy Finish
  • 1 cup Shredded Cheddar Cheese Mixing in different cheese varieties can elevate the soup.
  • 0.5 cup Shredded Parmesan Cheese Substitute with Pecorino Romano for a twist.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers, about 1–2 minutes.
  2. Add 1 pound of ground beef and 1 diced yellow onion, cooking for 5–7 minutes until brown and translucent.
  3. Stir in 3 minced garlic cloves and sauté for an additional 1 minute until fragrant.
  4. Sprinkle in 2 tablespoons of all-purpose flour, stirring quickly, and cook for 2-3 minutes until lightly golden.
  5. Gradually pour in 4 cups of chicken broth while stirring. Bring to a gentle simmer for about 5 minutes.
  6. Stir in 1 cup of heavy cream and seasoning ingredients, allowing to simmer for another 2–3 minutes.
  7. Introduce 1 cup of matchstick carrots and 2 cups of uncooked macaroni noodles into the pot and bring to a rolling boil for 1 minute.
  8. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  9. Once the pasta is cooked, fold in 1 cup of shredded cheddar cheese and ½ cup of shredded Parmesan cheese until melted.
  10. Ladle the warm soup into bowls and enjoy immediately with crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 515kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 3mg

Notes

For thicker soup, reduce broth slightly. Store leftovers in an airtight container for up to 3 days.

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