Description
A warm, comforting soup that combines the rich flavors of a cheeseburger with macaroni for a hearty meal perfect for chilly days.
Ingredients
Scale
- 1 lb ground beef (or turkey/chicken)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups beef broth (or vegetable broth)
- 2 cups elbow macaroni
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons mustard (yellow or Dijon)
- 2 cups shredded cheddar cheese
- 1 cup milk (or cream)
- Salt and pepper to taste
- Optional garnishes: green onions, crispy bacon alternatives, croutons
Instructions
- Brown the ground beef in a large pot over medium heat until fully cooked, about 5 to 7 minutes. Drain excess fat if necessary.
- Add the diced onion, bell pepper, and minced garlic. Sauté for about 3 to 5 minutes until soft and fragrant.
- Pour in the beef broth and add the canned diced tomatoes, tomato paste, Worcestershire sauce, and mustard. Stir well and scrape up any browned bits.
- Bring the mixture to a boil, then stir in the elbow macaroni. Reduce heat to a simmer and cook for about 8 to 10 minutes until pasta is tender.
- Stir in the milk and cheddar cheese gradually until cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
- Serve hot in bowls, topped with green onions or crispy bacon alternatives if desired.
Notes
For a vegetarian version, use vegetable broth and plant-based cheese. You can also customize with different veggies or pasta types.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Soups
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg