Cheeseburger Macaroni Soup
A comforting blend of cheeseburger flavors in a creamy soup, perfect for chilly evenings and family gatherings.
Ingredients
For the Soup Base
- 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
- ¼ 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 Salt To taste
- Pepper Pepper To taste
- 1 teaspoon Italian Seasoning Adjust to taste
- 1 teaspoon Paprika Adjust to taste
For the Add-ins
- 1 cup Matchstick Carrots Fresh or frozen
- 1 ½ cups Uncooked Macaroni Noodles Any small pasta shape can be used
- 1 cup Shredded Cheddar Cheese Consider mixing different cheese varieties
- ½ cup Shredded Parmesan Cheese Pecorino Romano is a flavorful substitute
Instructions
Preparation
- Start by gathering and measuring all your ingredients. Dice the onion, mince the garlic, and prepare the macaroni as needed.
Cooking
- In a large pot, heat the olive oil over medium heat. Once heated, add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Add your ground beef (or alternative) to the pot. Cook until browned, breaking it apart with a spatula until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
- Sprinkle the flour over the meat mixture, stirring constantly, and cook for about 2 minutes.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream next and mix thoroughly.
- Add salt, pepper, onion powder, Italian seasoning, and paprika to the pot. Stir well to incorporate the spices.
- Stir in the matchstick carrots and bring the soup to a gentle simmer.
- Add uncooked macaroni noodles and cook uncovered for 8-10 minutes until the pasta is tender.
- Once the pasta is cooked, remove the soup from heat. Stir in both the shredded cheddar and parmesan cheese until melted.
Serving
- Ladle your soup into bowls and serve hot.
Notes
For a lighter version, you can use ground turkey or chicken instead of beef. Use plant-based cheese or dairy-free alternatives for a dairy-free version. To store, allow it to cool before transferring to an airtight container and refrigerate for up to 4 days.