Cheeseburger Macaroni Soup
A hearty and creamy soup combining the flavors of a cheeseburger with macaroni noodles.
Equipment
- large pot
- Wooden spoon
Ingredients
For the Soup Base
- 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
- ¼ cup all-purpose flour Cornstarch is a gluten-free alternative
- 4 cups chicken broth Vegetable broth is a vegetarian swap
For Creaminess and Flavor
- 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
For Texture and Nutrition
- 1 cup matchstick carrots Fresh or frozen
- 1 ½ cups uncooked macaroni noodles Any small pasta shape can be used
For the Cheese Finish
- 1 cup shredded cheddar cheese Consider mixing different cheese varieties
- ½ cup shredded Parmesan cheese Pecorino Romano is a flavorful substitute
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it into small pieces as it cooks.
- Add diced onion and minced garlic to the pot. Cook until the onion is soft and translucent.
- Sprinkle flour over the beef and onion mixture. Stir well to combine and cook for 1-2 minutes.
- Slowly pour in chicken broth while stirring continuously to avoid lumps. Bring to a simmer.
- Add heavy cream, salt, pepper, onion powder, Italian seasoning, and paprika. Stir to combine.
- Add matchstick carrots and uncooked macaroni noodles. Simmer until the pasta is tender, about 10-12 minutes.
- Stir in shredded cheddar and Parmesan cheese until melted and well incorporated.
- Serve hot.
Notes
For a thicker soup, reduce the amount of chicken broth or increase the flour. For a spicier version, add a pinch of red pepper flakes.