why make this recipe
Cheeseburger Macaroni Soup combines the comfort of a classic cheeseburger with the warmth of soup. It’s a cozy dish perfect for chilly nights or busy weeknights. With its creamy texture and delicious flavors, this soup is a hit with the whole family. Plus, it’s quick to make and easy to customize with your favorite ingredients!
how to make Cheeseburger Macaroni Soup
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 also 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)
- 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)
Directions :
Preparation: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onions are soft and translucent, about 3-4 minutes.
Cooking: Add the ground beef to the pot. Cook until browned, breaking it into smaller pieces as it cooks. Once the beef is cooked, sprinkle in the flour and stir well for about 1 minute. Then, slowly pour in the chicken broth while stirring to avoid lumps.
Next, add the heavy cream, salt, pepper, Italian seasoning, and paprika. Stir until combined. Add the matchstick carrots and uncooked macaroni noodles. Bring the soup to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the pasta is cooked.
Serving: Once the macaroni is tender, stir in the shredded cheddar and Parmesan cheese until melted and smooth. Enjoy hot!
how to serve Cheeseburger Macaroni Soup
Serve the soup hot in bowls. You can top it with extra shredded cheese, croutons, or fresh herbs like parsley for added flavor. It pairs well with crusty bread or a fresh salad for a complete meal.
how to store Cheeseburger Macaroni Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to three days. You can also freeze the soup for up to three months. To reheat, just thaw overnight in the fridge and warm it on the stove or in the microwave until hot.
tips to make Cheeseburger Macaroni Soup
- For a thick soup, add a little more flour when cooking the beef.
- If you like a bit of spice, consider adding some hot sauce or diced jalapeños.
- Customize the veggies by adding peas, corn, or bell peppers based on your preference.
variation
You can easily make this recipe vegetarian by swapping out the ground beef for lentils or a plant-based meat substitute. You may also add different cheeses for a varied flavor, such as gouda or mozzarella.
FAQs
Can I use a different type of pasta?
Yes! Any small pasta shape like shells or ditalini will work in this recipe.Is this soup gluten-free?
You can make it gluten-free by using gluten-free pasta and substituting the all-purpose flour with cornstarch.Can I add other vegetables?
Absolutely! Feel free to add in vegetables like zucchini, bell peppers, or spinach for more nutrition and flavor.
Cheeseburger Macaroni Soup
Ingredients
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 also 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
- 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
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until the onions are soft and translucent, about 3-4 minutes.
Cooking
- Add the ground beef to the pot. Cook until browned, breaking it into smaller pieces as it cooks.
- Once the beef is cooked, sprinkle in the flour and stir well for about 1 minute.
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the heavy cream, salt, pepper, Italian seasoning, and paprika. Stir until combined.
- Add the matchstick carrots and uncooked macaroni noodles. Bring the soup to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the pasta is cooked.
Serving
- Once the macaroni is tender, stir in the shredded cheddar and Parmesan cheese until melted and smooth. Enjoy hot!