Description
A comforting and hearty one-pot macaroni cheeseburger soup that combines the flavors of a cheeseburger with the warmth of soup.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 4 cups beef broth
- 1 cup elbow macaroni
- 1 cup diced tomatoes (canned, undrained)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
- Chopped green onions for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the salt, black pepper, paprika, and dried oregano. Cook for another minute to combine the flavors.
- Pour in the beef broth and bring to a boil. Add the elbow macaroni and diced tomatoes. Reduce heat to a simmer and cook for about 8-10 minutes, or until the macaroni is tender.
- Stir in the shredded cheddar cheese, milk, and sour cream until the cheese is melted and the soup is creamy.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions if desired.
Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Add your favorite vegetables, such as bell peppers or spinach, for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg