Description
A comforting blend of cheeseburgers and macaroni in a quick, hearty soup that delights the whole family.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup uncooked elbow macaroni
- 4 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes (canned or fresh)
- Optional: chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon (5-7 minutes).
- Drain excess fat, then add the diced onion and minced garlic. Cook until the onion becomes translucent (3-4 minutes).
- Stir in salt, black pepper, and smoked paprika.
- Add uncooked elbow macaroni, beef broth, milk, and Worcestershire sauce. Stir to combine.
- Bring to a boil, reduce heat to low, cover, and simmer until macaroni is tender (10-12 minutes).
- Remove from heat and stir in shredded cheddar cheese until melted. Fold in diced tomatoes and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
This soup is great on its own or served with crusty bread or a fresh side salad. It can be made with turkey or chicken as a substitute for beef.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, cheeseburger macaroni, one-pot dinner, comfort food, quick meals