How do I make the soup thicker?

To thicken your Cheeseburger Macaroni Soup, you can sprinkle in additional flour or cornstarch mixed with a bit of water to avoid lumps. Allow the soup to simmer for a few extra minutes after incorporating the thickener until it reaches the desired consistency.

Can I make this soup vegetarian?

Yes, you can easily adapt Cheeseburger Macaroni Soup to be vegetarian by using plant-based ground meat and vegetable broth as a substitute for chicken broth. This way, you can enjoy the rich flavors without any meat.

What pasta can I use if I don’t have macaroni?

If you don't have macaroni, you can use a variety of small pasta shapes such as elbow pasta, shells, or even ditalini. The key is to pick a shape that pairs well with the creamy sauce.

How long can I store the soup?

Store leftovers of your Cheeseburger Macaroni Soup in airtight containers in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing it in portions for easy future meals.

What’s the best way to reheat this soup?

The best way to reheat your soup is on the stovetop over medium-low heat. Stir it frequently and add a splash of broth or water if it’s too thick after being refrigerated or frozen.

Cheeseburger Macaroni Soup - Easy Comfort & Delicious

Ingredients

Units Scale

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 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
Onion Powder 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)

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are translucent and fragrant.
Add the ground beef to the pot, breaking it up with your spatula. Cook until it’s browned and fully cooked, about 5-7 minutes. Drain excess grease if necessary.
Sprinkle the flour over the meat mixture, stirring to combine. Gradually pour in the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer.
Add the heavy cream, macaroni noodles, and spices. Cook until the noodles are al dente and the soup thickens, around 10-12 minutes. Stir in the shredded cheeses until melted and combined. Finally, adjust seasoning as needed before serving!

Notes

Serve hot, paired with a green salad or crusty bread. Store leftovers in an airtight container for up to three days.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg