Cheeseburger Macaroni Soup
A creamy, cheesy soup that combines the flavors of a cheeseburger with macaroni in a rich broth.
Servings: 6 servings
Equipment
- Large Soup Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 tbsp Olive Oil
- 2 lbs Ground Beef
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Beef Broth
- 2 cups Water
- 1 cup Elbow Macaroni
- 1 cup Cheddar Cheese, shredded
- 1 tsp Worcestershire Sauce
- Salt and Pepper to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for about 2 minutes until softened, then stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
- Pour in the beef broth and water, stirring to deglaze the pan and pick up any flavorful bits from the bottom.
- Stir in the elbow macaroni and bring the soup to a gentle boil. Reduce heat and simmer for about 8-10 minutes, or until the pasta is tender.
- Lower the heat, add the shredded cheddar cheese, and Worcestershire sauce. Stir well until the cheese is completely melted and the soup is creamy.
- Season to taste with salt and pepper. Spoon the soup into bowls and serve hot with your favorite toppings.
Notes
For extra flavor, use freshly grated cheddar cheese. You can also add diced bell peppers or carrots for more veggies.